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+Speculoos biscuit cheesecake
+10
+Baked cheesecake with a spiced speculoos-biscuit crumb crust and creamy filling ; use homemade biscuit-speculoos or store-bought biscuits.
+---
+Speculoos biscuits|230|g|homemade biscuit-speculoos recipe ~ purchased
+Butter|90|g
+
+Cream cheese|700|g
+Sugar|180|g
+Eggs|3|pcs
+Egg yolk|1|pcs
+Sour cream|200|g|thick crème fraîche as substitute
+Flour|1|tbsp|cornstarch equivalent
+Lemon juice|1|tbsp
+Vanilla extract|1|tsp
+Salt|1|pinch
+---
+Preheat the oven to 160 °C.
+Line or butter a springform pan.
+Crush the speculoos biscuits into fine crumbs and mix with the melted butter.
+Spread and press evenly into the pan to form the base.
+In a bowl, mix the cream cheese and sugar without overbeating.
+Add the eggs one at a time, then incorporate the yolk.
+Stir in the sour cream, lemon juice, vanilla, flour and salt.
+Pour the filling onto the biscuit base.
+Bake 15 min at 160 °C, then continue 60–75 min at 120 °C.
+---
+The centre should still jiggle slightly when baked; it sets as it cools.
+Cool completely, then chill several hours in the refrigerator before slicing.
+Use a water bath during baking to reduce surface cracking (optional).
+---
+dessert
+cheesecake
+biscuit-speculoos
+lemon
+---
+Medium
+No
+Keep refrigerated
+Cutlery
+Medium
+Marked
+Medium
+Best after overnight chilling; stable once fully cooled
+Surface may crack slightly