Cream Cheese Cake with Speculoos Crust
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g spiced speculoos
- 4 egg (s)
- 200 g suar
- 800 g double cream cheese
- 80 g butter
- 0.5 ½ lemon (s), juice from it
Print Recipe
Pin Recipe Instructions
- Put the speculoos in a freezer bag or blender and grind to a powder.
- Melt the butter in a double boiler or in the microwave and add to the speculoos powder.
- Mix the two well.
- Mix the sugar and eggs with a whisk or mixer. Add the cream cheese and lemon juice and keep stirring until a cream is formed. It can happen that it ends up runny, but that`s not a problem as the cream solidifies as it bakes.
- Pour the speculoos batter into an ungreased springform pan and smooth it out. Spread the cream cheese cream on top.
- Bake at 150 ° C top / bottom heat or 125 ° C convection for approx. 60 minutes in the preheated oven on the middle rack.
- The cheesecake tastes better cold than warm, so it is best to let it cool down after baking and then put it in the refrigerator for about 2 hours.
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