Speculoos Cheesecake
A crunchy speculoos cookie crust topped with a silky baked vegan cheesecake layer – gently spiced, not too sweet, and ideal as a make-ahead dessert for winter dinners.
Servings: 12 slices
Notes
Tapioca Starch
Tapioca starch helps with the texture of cheesecake because it binds water better than cornstarch. This results in a more stretchy and flexible gel, rather than a stiff and firm gel like cornstarch. This recipe simply adds a small amount to balance the two starches, resulting in an optimal mouthfeel. You can find tapioca starch in almost any Asian supermarket. However, if you can’t find it, you can simply use cornstarch instead.Vegan Skyr Yoghurt
The vegan skyr yoghurt is the most important ingredient because it provides the main structure and flavour to the cheesecake. I use the Alpro plain soy skyr yoghurt without added sugar or flavouring. If you can’t find it in your supermarket, try another plain soy skyr yoghurt with around 5-6 g protein per 100 g.Recipe Scaling
If you want to use a 24 cm baking pan or ring just double the amount of ingredients.Ingredients
Base
- 150 g Speculoos Biscuits
- 40 g vButter melted (Flora or Violife)
Cheesecake
- 400 g vSkyr Soy (Alpro) (without added sugars)
- 100 g vCream Cheese Violife
- 80 g vButter Flora or Violife
- 80 g vMilk Soy
- 60 g Sugar white
- 20 g Invert Sugar last recipe
- 16 g Cornstarch
- 4 g Tapioca Starch
- 1 g Salt
- 1 Vanilla Pod
Equipment
- 1 Baking Tin or Baking Ring 18-20 cm diameter
- 1 Big Glass Measuring Cup 1 Liter
- 1 Hand Blender
- 1 Kitchen Scale precise (0,1 g at least)
- 2 Silicone Spatulas
- 1 Food Processor optional
Instructions
Base
- Preheat the oven to 175°C, top/bottom heat.
- Blend the speculoos biscuits into a fine powder and combine with the melted butter.
- Line a springform baking tin or a baking ring with parchment paper and press the mixture into it using a spatula, spoon, or glass.
Cheesecake
- In a large measuring cup, melt the butter in the microwave.
- Add the remaining ingredients and blend everything using a hand blender. Keep the hand blender submerged to avoid incorporating air into the cheesecake.
- Pour the cheesecake mixture over the cake base, level it with a spatula, and gently pound the baking tin onto your countertop to release any remaining air bubbles.
- Bake the cheesecake for around 45 minutes, or until the centre is dark brown. Check after 40 minutes to ensure the top is browned enough.
- Allow the cheesecake to cool completely to room temperature, then
- refrigerate for at least 2 hours, or ideally overnight.
- Use a sharp knife to slice the cheesecake and serve it on its own or with fresh fruits.
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