INGREDIENTS :
Pie crust:
150g of emièter Breton palets
150g of speculoos
70g of melted butter
Cheesecake cream
200g of mascarpone
300g of Philadelphia
10 cl of full cream
2 tablespoons of liquid vanilla
100g powdered sugar
Topping and decoration
150g warm speculoos spread
3 whole speculoos
3 speculoos, warmed
PREPARATION :
1- Blend your cookies until you obtain a powder, melt the butter and mix it all together.
2- Line your 18 cm circle with Rhodoïd for a smoother result then add your preparation and line with the back of the spoon.
Put in a cool place for 10 minutes.
3- In a bowl, whip the cold cream and powdered sugar until stiff.
4- In another bowl, whisk together the Philadelphia, mascarpone and liquid vanilla extract.
5- Delicately add the whipped cream to your cream.
6- Pour the preparation on your pie crust and keep in the fridge for at least 6 hours.
7- Once out of the fridge for decoration add the speculos to the edges of the pie and slightly heat the spread and add it to the center of the cheesecake and decorate with 3 cookies.
