Ultra Creamy Cheesecake with Speculoos Base

123 mins
Serves 6
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Directions

  1. 1Crush the speculoos biscuits in a freezer bag using a rolling pin.
  2. 2Crush the speculoos biscuits in a freezer bag using a rolling pin.
  3. 3Crush the speculoos biscuits in a freezer bag using a rolling pin.
  4. 4Mix the crushed speculoos with melted butter in a bowl.
  5. 5Mix the crushed speculoos with melted butter in a bowl.
  6. 6Mix the crushed speculoos with melted butter in a bowl.
  7. 7Press the speculoos mixture into the bottom of a ring mold lined with parchment paper. Wrap the base of the mold with aluminum foil to prevent leakage.
  8. 8Press the speculoos mixture into the bottom of a ring mold lined with parchment paper. Wrap the base of the mold with aluminum foil to prevent leakage.
  9. 9Press the speculoos mixture into the bottom of a ring mold lined with parchment paper. Wrap the base of the mold with aluminum foil to prevent leakage.
  10. 10In a blender, mix cream cheese, heavy cream, mascarpone, sugar, cornstarch and eggs at low speed.
  11. 11In a blender, mix cream cheese, heavy cream, mascarpone, sugar, cornstarch and eggs at low speed.
  12. 12In a blender, mix cream cheese, heavy cream, mascarpone, sugar, cornstarch and eggs at low speed.
  13. 13Add the egg yolks, and then the liquid cream while blending at low speed.
  14. 14Add the egg yolks, and then the liquid cream while blending at low speed.
  15. 15Add the egg yolks, and then the liquid cream while blending at low speed.
  16. 16Add vanilla bean and blend until smooth.
  17. 17Add vanilla bean and blend until smooth.
  18. 18Add vanilla bean and blend until smooth.
  19. 19Pour the cheesecake mixture through a sieve into the prepared mold.
  20. 20Pour the cheesecake mixture through a sieve into the prepared mold.
  21. 21Pour the cheesecake mixture through a sieve into the prepared mold.
  22. 22Bake at 230°C for 30 minutes. The cheesecake should be slightly wobbly in the center.
  23. 23Bake at 230°C for 30 minutes. The cheesecake should be slightly wobbly in the center.
  24. 24Bake at 230°C for 30 minutes. The cheesecake should be slightly wobbly in the center.
  25. 25Refrigerate overnight.
  26. 26Refrigerate overnight.
  27. 27Refrigerate overnight.

Ingredients

  • 550 gr cream cheese
  • 550 gr cream cheese
  • 550 gr cream cheese
  • 60 gr heavy cream
  • 60 gr heavy cream
  • 60 gr heavy cream
  • 60 gr mascarpone
  • 60 gr mascarpone
  • 60 gr mascarpone
  • 180 gr sugar
  • 180 gr sugar
  • 180 gr sugar
  • 180 gr eggs
  • 180 gr eggs
  • 180 gr eggs
  • 15 gr cornstarch
  • 15 gr cornstarch
  • 15 gr cornstarch
  • 1 to 2 pods vanilla bean
  • 1 to 2 pods vanilla bean
  • 1 to 2 pods vanilla bean
  • 200 gr liquid cream
  • 200 gr liquid cream
  • 200 gr liquid cream
  • 200 gr speculoos biscuits
  • 200 gr speculoos biscuits
  • 200 gr speculoos biscuits
  • 100 gr melted butter
  • 100 gr melted butter
  • 100 gr melted butter

Equipment

blendermixing bowlrolling pin20cm x 9cm ring moldaluminum foilsieve