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