INGREDIENTS :
Cream cheese:
300g Philadelphia
500 g of mascarpone
360 g of whole liquid cream
1 tsp liquid vanilla
50 g of icing sugar
200 g of Speculoos paste
Base:
150 g of Speculoos biscuits
75g melted butter
Icing:
200 g of Speculoos paste
3 Speculoos biscuits
PREPARATION OF THE RECIPE :
BASE :
1
Place the biscuits in a bag and crush them using a rolling pin or mix them roughly. Then mix them with the melted butter.
2
On a baking sheet lined with baking paper, place a circle 24 cm in diameter. Place a rhodoïd or baking paper around it then pour in the crushed biscuits. Using a glass, squeeze firmly then set aside in a cool place.
CHEESECAKE:
3
In a very cold bowl, pour the cream, mascarpone, Philadelphia, icing sugar and vanilla. Then whisk everything for a few minutes. The preparation should double in volume and thicken.
4
Lightly melt the Speculoos paste in a bowl in the microwave in 5 second increments. Be careful, it melts very quickly. Then pour the Speculoos dough into the cream cheese and mix gently.
ASSEMBLY :
5
Take out the mold then pour the cream into the bottom of the mold and spread it. Tap the bottom of the mold to settle the cream. Refrigerate for 24 hours.
FROSTING:
6
Melt the Speculoos paste in the microwave for a few seconds then take out the cake and pour the paste. Crush the biscuits then decorate the edges of the cheesecake. Refrigerate for 10 minutes so that the icing sets and enjoy chilled.
