Ingredients :

+For a 23/24 cm removable mold
+For the biscuit base
°225 g of biscuits (150 g of speculoos and the rest in digestive biscuits) .
°80 g of butter (a little more or a little less) Do not butter the mixture too much.
+For the cheesecake mixture
°600g philadelphia cheese
°14 servings of kiri (210g)
°200 ml liquid cream
°150 g caster sugar
°120 g creamy unsweetened fromage blanc in a small jar
°the zest of a lemon
°1 tablespoon lemon juice
°2 tablespoons of flour (30g)
°1 tablespoon of cornstarch (10g)
°4 eggs
°a teaspoon of vanilla powder or liquid
+The fruit coulis mirror
°250 g fruit coulis
°50g sugar to taste
°the juice of half a lemon
°2 and a half sheets of gelatin (5 g)
°speculoos cheesecake

Preparation :

For the biscuit base:

  1. Preheat the oven to 180°
  2. Lightly butter the bottom of the removable mold and line it with a round of parchment paper. I tried to line even the sides, the paper wrinkles and it’s not aesthetic, so avoid it.
  3. Pulse the biscuits in the bowl of the mixer to reduce them to a powder. The powder should not be too fine.
  4. Mix the ground biscuits with the melted butter until a homogeneous mixture is obtained.
  5. Spread in the bottom of the mold and pack well with the back of a tablespoon to have a very compact bottom. Be careful not to dirty the sides of the mold if not wipe.
  6. Bake for 10 to 15 minutes then let cool completely before preparing the cheesecake mixture.
    speculoos shortbread base for cheesecake

Enjoy !

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