why make this recipe
Speculoos Cheesecake is a delightful combination of creamy cheesecake and spicy speculoos cookies. This dessert is simple to make and offers a unique flavor profile that many people love. It is perfect for special occasions or just as a treat for yourself. The crunchy crust made from speculoos cookies adds a wonderful texture that contrasts beautifully with the creamy filling. Plus, it doesn’t require any fancy techniques, making it accessible for bakers of all skill levels.
how to make Speculoos Cheesecake
Ingredients:
- 250 g Gewürz-Spekulatius
- 100 g Butter
- 25 g Zucker (about 2 tablespoons)
- ¼ teaspoon Zimt (cinnamon)
- 800 g Frischkäse (cream cheese)
- 200 g Creme Fraiche
- 180 g Zucker (sugar)
- 1 packet Vanillezucker (vanilla sugar)
- 1 teaspoon Zimt (cinnamon)
- 40 g Mehl (flour)
- 4 Eier (eggs)
- 2 tablespoons Zitronensaft (freshly squeezed juice from about ½ lemon)
Directions:
- Crush the speculoos cookies. You can place them in the baking pan and crush them with the back of a glass, or use a mixer or a rolling pin in a plastic bag.
- Melt the butter over low heat in a pot. Stir in the sugar and cinnamon. Finally, add the crushed speculoos crumbs and mix everything well.
- Press ⅔ of the cookie mixture into a 26 cm (10-inch) springform pan. Wet your hands lightly and press the base down firmly, making it slightly higher at the sides. Chill the base in the refrigerator for 30 minutes.
- Meanwhile, mix the cream cheese, crème fraîche, sugar, and vanilla sugar with a whisk. Combine the flour and cinnamon, then stir it in. Finally, gently fold in the eggs, ensuring you introduce as little air as possible.
- Take the crust out of the refrigerator and pour the cheesecake filling over it.
- Bake in a preheated oven at 175 degrees Celsius (347 degrees Fahrenheit) for 45 to 50 minutes. Ten minutes before the end of baking, sprinkle the remaining cookie mixture over the cheesecake and continue baking.
- Let it cool slowly in the oven with the door open. Then, loosen it from the sides and allow it to cool to room temperature. Once cooled, lift it out of the pan and let it chill in the refrigerator.
how to serve Speculoos Cheesecake
Serve the Speculoos Cheesecake chilled, straight from the refrigerator. You can garnish it with whipped cream, caramel sauce, or even some crushed speculoos cookies on top for an extra touch. Slice it carefully and enjoy with a cup of coffee or tea for a delightful dessert experience.
how to store Speculoos Cheesecake
Store any leftovers of the Speculoos Cheesecake in the refrigerator. Cover it with plastic wrap or keep it in an airtight container. It can be kept in the fridge for about 4 to 5 days. Avoid freezing the cheesecake, as it may change the texture.
tips to make Speculoos Cheesecake
- Ensure all ingredients are at room temperature before starting for a smoother batter.
- Be careful not to overmix the filling to avoid incorporating too much air, which can cause cracks.
- To prevent cracking, leave the cheesecake in the oven to cool gradually instead of removing it immediately.
variation
You can add a layer of fruit, like sliced apples or pears, on top of the cheesecake before serving. Alternatively, mix in some chocolate chips into the filling for an extra chocolatey twist.
FAQs
Can I use a different type of cookie for the crust?
Yes, you can use other spiced cookies or even graham crackers if speculoos is not available.
Is it necessary to use both cream cheese and crème fraîche?
While it is recommended for the best flavor and texture, you can use just cream cheese if you prefer.
How long should I chill the cheesecake?
It’s best to chill the cheesecake for at least 4 hours or overnight before serving to allow the flavors to develop fully.
Speculoos Cheesecake
- Total Time: 80 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delightful combination of creamy cheesecake and spicy speculoos cookies, perfect for special occasions.
Ingredients
- 250 g Gewürz-Spekulatius
- 100 g Butter
- 25 g Zucker (about 2 tablespoons)
- ¼ teaspoon Zimt (cinnamon)
- 800 g Frischkäse (cream cheese)
- 200 g Creme Fraiche
- 180 g Zucker (sugar)
- 1 packet Vanillezucker (vanilla sugar)
- 1 teaspoon Zimt (cinnamon)
- 40 g Mehl (flour)
- 4 Eier (eggs)
- 2 tablespoons Zitronensaft (freshly squeezed juice from about ½ lemon)
Instructions
- Crush the speculoos cookies. You can place them in the baking pan and crush them with the back of a glass, or use a mixer or a rolling pin in a plastic bag.
- Melt the butter over low heat in a pot. Stir in the sugar and cinnamon. Finally, add the crushed speculoos crumbs and mix everything well.
- Press ⅔ of the cookie mixture into a 26 cm (10-inch) springform pan. Wet your hands lightly and press the base down firmly, making it slightly higher at the sides. Chill the base in the refrigerator for 30 minutes.
- Meanwhile, mix the cream cheese, crème fraîche, sugar, and vanilla sugar with a whisk. Combine the flour and cinnamon, then stir it in. Finally, gently fold in the eggs, ensuring you introduce as little air as possible.
- Take the crust out of the refrigerator and pour the cheesecake filling over it.
- Bake in a preheated oven at 175 degrees Celsius (347 degrees Fahrenheit) for 45 to 50 minutes. Ten minutes before the end of baking, sprinkle the remaining cookie mixture over the cheesecake and continue baking.
- Let it cool slowly in the oven with the door open. Then, loosen it from the sides and allow it to cool to room temperature. Once cooled, lift it out of the pan and let it chill in the refrigerator.
Notes
Ensure all ingredients are at room temperature for a smoother batter. Be careful not to overmix the filling to avoid cracks.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European