Speculoos cheesecake

INGREDIENTS 

COOKIE DOUGH

• 70 ml milk
• 7 g instant yeast
• 30 g butter
• 1 egg
• 40 g granulated sugar
• 220 g flour

SPECULOOS CUSTARD

• 2 egg yolks
• 50 g granulated sugar
• 16 g vanilla sugar
• 45 g cornstarch
• 75 ml milk
• 75 g speculoos spread

• 450 ml milk

FILLING

• 200 g cream cheese
• 16 g whipped cream stabilizer
• 40 g granulated sugar
• 250 ml unwhipped cream

GARNISH

• 125 g speculoos spread
• strawberries
• whipped cream

Tips

• Add sugar to taste.
• I used a 22 cm baking pan.
• Decorate the Speculoos cheesecake as desired.
• Replace cream cheese with whipped cream.
• Serve the Speculoos cheesecake the next day to allow the flavors to meld.

METHOD

1. Pour the lukewarm milk (70 ml) into a deep bowl and add the yeast. Mix well. Add the butter, beaten egg, sugar, and flour. Knead for 10 minutes until well combined. Cover and let it rise in a warm place for 1 hour or until the cookie dough has doubled in size.
2. Transfer the dough to a floured work surface and roll it out into a 30 cm round sheet.
3. Fill the springform pan with the cookie dough and press the sides firmly. Let it rise for 20-30 minutes.
4. In a bowl, combine the egg yolks, sugar, and vanilla sugar. Mix for 1 minute. Add the cornstarch and milk (75 ml). Mix until well combined.
5. Bring the milk (450 ml) to a boil in a saucepan. Remove from heat and gradually add it to the egg mixture, stirring constantly.
6. Transfer the milk-egg mixture to a skillet. Cook until thickened, stirring continuously. Remove the pan from heat and add the speculoos spread (75 g). Mix well.
7. Fill the cookie dough with the Speculoos custard and spread it evenly.
8. Place the Speculoos Tart in a preheated oven at 175°C. Bake for 20-25 minutes or until the tart is golden brown. Keep an eye on it, as every oven works differently. Allow the Speculoos Tart to cool completely.
9. In a deep bowl, combine the cream cheese, whipped cream stabilizer, and sugar. Mix for 1 minute. Gradually add the unwhipped cream until the cream is stiff.
10. Spread the cream over the Speculoos Tart.
11. Heat the Speculoos spread (125 g) in a saucepan over low heat. Stir until smooth.
12. Pour the Speculoos spread over the Speculoos cheesecake and refrigerate for 30 minutes or until the topping is firm.
13. Slice the Speculoos cheesecake into servings. Garnish with whipped cream and strawberries.

VIDEO INSTRUCTIONS

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Une publication partagée par Pastry Pictures (@pastry.pictures)

This recipe was prepared and brought to you by the talented chef @kookmutsjes

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