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
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.
