1. Prepare the Base
: Grind the speculoos biscuits into a fine powder. Mix with the melted butter and a pinch of salt. Press into a 22 cm springform pan lined with baking paper. Place in the refrigerator.
2. Prepare the Cream
Whip the cream cheese with the vanilla and speculoos paste until smooth. Whip the liquid cream with the sugar until stiff peaks form, then gently fold it into the previous mixture.
3. Assembly
Pour the cream over the base, smooth with a spatula, and cover with plastic wrap. Refrigerate for at least 8 hours (or overnight). For easier topping, place the cheesecake in the freezer for 1.5 hours before filling.
4. Topping
Melt the speculoos paste in the microwave for 15 seconds. Unmold the cheesecake, pour the melted paste over the top, letting it drip down the sides. Sprinkle with crumbled speculoos and decorate with 2 whole biscuits.
Chef’s Tips for a Perfect No-Bake Speculoos Cheesecake
The no-bake Speculoos Cheesecake seduces with its simplicity and freshness.
Here are the chef’s tips for a creamy texture, a crunchy biscuit, and a presentation worthy of a fine pastry dessert.
Crunchy Base
Use quality Speculoos for a more intense flavor.
Melt the butter over low heat or in an energy-efficient microwave.
Press the base with the bottom of a stainless steel glass for a compact texture.
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