Looking for a show-stopping dessert that will impress your guests this holiday season? This Baked Cheesecake with Speculoos combines the creamy richness of traditional cheesecake with the unique, spicy flavor of speculoos cookies. It’s a delightful twist on the classic cheesecake, perfect for any festive occasion or simply as a treat for yourself. With a buttery cookie crust and a luscious filling, this cheesecake is sure to be a crowd-pleaser!
Table of Contents:
🍴 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
- Prepare the Pan:
- Line the base of a springform pan with parchment paper and butter the sides to ensure easy release.
- 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.
- 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.
- 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.
- Add the Dry Ingredients:
- Sift in the cornstarch and mix well.
- Add the lemon juice and fresh cream, stirring until smooth and uniform.
- Incorporate the Speculoos Cream:
- Gently fold in the speculoos cream, ensuring an even distribution throughout the filling.
- 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.
- Cool:
- Once baked, slightly open the oven door and let the cheesecake cool inside to prevent cracking.
- Top with Lotus Cream:
- Melt a generous amount of Lotus cream and spread it evenly over the cooled cheesecake.
- 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!
