How to make Baked Cheesecake with Speculoos

Ingredients

For the Base:

• 350g speculoos or Lotus cookies
• 100g butter

Alternatively:

• 250g digestive biscuits
• 110g butter

For the Filling:

• 400g cream cheese (like Philadelphia)
• 100g ricotta
• 125g fresh cream
• 1 egg + 1 yolk
• 100g sugar
• 30g cornstarch
• Juice of half a lemon
• 1 heaping tablespoon of speculoos or Lotus cream

Instructions

1. Prepare the Pan:

• Line the base of a springform pan with parchment paper and butter the sides to ensure easy release.

1. Make the Crust:

• Melt the butter in a saucepan and let it cool slightly.
• Finely grind the cookies in a food processor.
• Mix the melted butter with the cookie crumbs until the mixture resembles wet sand.

1. Form the Crust:

• Press the cookie mixture firmly into the base and sides of the pan using the bottom of a glass to ensure it sticks well.
• Chill in the fridge for at least a few hours to set.

1. Prepare the Filling:

• In a bowl, whisk together the egg, egg yolk, and sugar until combined.
• Gradually add the softened cream cheese and mix until smooth.
• Incorporate the ricotta, mixing until fully blended.

1. Add the Dry Ingredients:

• Sift in the cornstarch and mix well.
• Add the lemon juice and fresh cream, stirring until smooth and uniform.

1. Incorporate the Speculoos Cream:

• Gently fold in the speculoos cream, ensuring an even distribution throughout the filling.

1. Bake:

• Preheat your oven to 160°C (320°F).
• Bake the cheesecake on the second-lowest rack for 50 minutes.
• Increase the temperature to 170°C (340°F) and bake on the middle rack for an additional 20 minutes, or until set.

1. Cool:

• Once baked, slightly open the oven door and let the cheesecake cool inside to prevent cracking.

1. Top with Lotus Cream:

• Melt a generous amount of Lotus cream and spread it evenly over the cooled cheesecake.

1. Chill and Serve:
   • Refrigerate the cheesecake until fully chilled before serving.

Serving Suggestions

Serve this cheesecake chilled, perhaps with a dusting of extra speculoos crumbs or a dollop of whipped cream. It’s a perfect dessert for holiday gatherings or a special treat any time of year.

Bonus Tips & Variations

• Flavor Variations: Try substituting the speculoos with other types of cookies or adding a layer of fruit preserves for extra flavor.
• Texture Tip: For a smoother filling, make sure all your ingredients are at room temperature before mixing.
• Make Ahead: This cheesecake can be made a day or two in advance. Just keep it stored in the fridge until ready to serve.

This Baked Cheesecake with Speculoos is a decadent and flavorful dessert that combines the richness of cheesecake with the unique taste of speculoos cookies. It’s an excellent choice for any celebration and will surely be a hit with family and friends. Enjoy baking and indulging in this delicious treat!