Speculoos Cheesecake by @malcoms.food

20 min
Medium

8 servings

🍪

300 g

Speculoos Biscuit

🧈

100 g

Butter

🧀

350 g

Cream Cheese

🥄

60 g

Speculoos Spread

🍬

30 g

Icing Sugar

🧀

250 g

Mascarpone

🥛

300 ml

Heavy Cream

Preparation Steps

  1. Step 1/8

    Place the 300 g speculoos biscuits in a resealable bag and crush them into fine crumbs with a rolling pin.

    speculoos biscuits
    🛍️resealable bag
    🪵rolling pin

  2. Step 2/8

    Melt the 100 g butter in the microwave, then combine it with the crushed speculoos biscuits in a mixing bowl.

    butter
    speculoos biscuits
    🥣mixing bowl
    🥄spatula

  3. Step 3/8

    Press the buttery biscuit mixture firmly into the bottom of a springform pan. Refrigerate the crust for 15 minutes.

    speculoos biscuits
    butter
    🥧springform pan
    🥄spatula

  4. Step 4/8

    Beat the 300 ml heavy cream in a chilled mixing bowl with an electric mixer until stiff peaks form.

    heavy cream
    🥣mixing bowl

  5. Step 5/8

    Mix the 350 g cream cheese, 250 g mascarpone, 60 g speculoos spread, and 30 g powdered sugar in another mixing bowl until smooth.

    cream cheese
    mascarpone
    speculoos spread
    powdered sugar
    🥣mixing bowl
    🥄measuring spoon

  6. Step 6/8

    Fold the whipped heavy cream into the cream cheese mixture gently until the filling is uniform and airy.

    heavy cream
    cream cheese
    mascarpone
    speculoos spread
    powdered sugar
    🥣mixing bowl
    🥄spatula

  7. Step 7/8

    Spread the filling evenly over the chilled biscuit crust. Smooth the surface with an offset spatula.

    speculoos biscuits
    butter
    cream cheese
    mascarpone
    heavy cream
    speculoos spread
    powdered sugar
    🥧springform pan
    🔪offset spatula

  8. Step 8/8

    Refrigerate the cheesecake for at least 4 hours, preferably overnight, before unmolding and serving cold.

    🥧springform pan

Composition

Ingredients

Types

Dairy, Fat, Cheese, Sweet spread

Ingredients

Speculoos biscuit, Butter, Cream cheese, Speculoos spread, Icing sugar, Mascarpone, Heavy cream

Allergens

Milk, Gluten, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

650 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 47g, Sugars: 31g, Fat: 46g, Saturated fat: 28g, Fiber: 1g

Nutritional Information

Minerals

Calcium: 190mg, Sodium: 370mg, Potassium: 190mg

Vitamins

Vitamin A: 400µg, Vitamin D: 1.2µg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

springform pan, mixing bowl, spatula, rolling pin, resealable bag, measuring spoon, offset spatula

Appliances

microwave, electric mixer, refrigerator

Type

Type

Type Of Dish

Dessert, Cake

Occasions

Birthday, Party, Celebration, Afternoon tea, Holiday

Origin

Source

Platform

instagram

Original Creator

@malcoms.food

Origin

Cuisine

Belgian-inspired, American-inspired

Geographic

Belgium, Europe

Various

Aspect

Texture

Creamy, Smooth, Rich, Crumbly, Dense

Flavors

Sweet, Caramelized, Spiced, Buttery, Tangy, Milky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F), freezer : 30 days (Wrap tightly in plastic wrap and foil,Freeze individual slices for easier thawing)