Speculoos Cheesecake

By Akis Petretzikis · 240 min

Ingredients

Instructions

1. Blitz the digestive cookies in a chopper until they become fine crumbs; leave the crumbs in the blender.
2. Pour the heavy cream into a bowl, cover with plastic wrap, and microwave for 1 minute at 800 W. Set aside.
3. In a frying pan over medium heat, melt about one-fifth of the sugar into caramel. Repeat with the remaining sugar in 4–5 more batches, stirring occasionally with a wooden spoon until smooth.
4. Add the warm cream to the caramel and stir for 1 minute until fully combined. Remove from heat and let the caramel cool for at least 30 minutes.
5. Add the cooled caramel to the cookie crumbs with the cinnamon and salt, and blend for 1 minute until smooth. Serve right away or store in an airtight jar in the fridge for up to 1 month.
6. For the cream, beat 100 g of the speculoos spread with the cream cheese, heavy cream, icing sugar and salt on medium-high speed for 2–3 minutes until thick. Transfer to a piping bag, snip the tip, and set aside.
7. Blend the digestive cookies, butter and cinnamon until fine crumbs.
8. If the spread has thickened too much, microwave it for about ½ minute at 800 W to loosen it.
9. Divide the buttery crumbs among 6 short glasses, keeping a little aside for serving.
10. Pipe or spoon the cream and spread on top, sprinkle with the reserved crumbs, and serve.

Summarized from Akis Petretzikis's video. Watch it for the details.

More recipes with

CreamHeavy creamCream cheese