Speculoos biscuit cheesecake
10
Baked cheesecake with a spiced speculoos-biscuit crumb crust and creamy filling ; use homemade biscuit-speculoos or store-bought biscuits.
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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
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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.
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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).
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dessert
cheesecake
biscuit-speculoos
lemon
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Medium
No
Keep refrigerated
Cutlery
Medium
Marked
Medium
Best after overnight chilling; stable once fully cooled
Surface may crack slightly