If you’re crazy about cheesecake speculoos (that’s my case!), I recommend you to try Julie Andrieu’s cheesecake recipe published in “Julie cuisine le monde à la maison”.
This speculoos and cottage cheese cheesecake is simple to make… provided of course to respect the steps of the recipe! This is the basic recipe of cheesecake, the classic, the must! You can accompany your cheesecake with a fruit coulis if you like.
- For the dough
- 300 g biscuits type speculoos
- 120 g of soft butter
- 600 g of cottage cheese
- 300 g of heavy cream
- 200 g of sugar
- 20 g of vanilla sugar
- 3 whole eggs + 4 egg yolks
- 1 tbsp. Cornstarch
Speculoos cheesecake recipe
Preheat your oven to 200 ° C (400°F)
Blend the speculoos cookies until a powder is obtained then mix with the soft butter. Line the bottom of your pan (about 26 cm in diameter) by going up slightly along the sides and bake for 10 minutes.
Preparation of the cream cheese
Meanwhile, whip the cottage cheese with the heavy cream and the sugars for 1 min. Add the whole eggs one by one then the yolks. Sprinkle with cornstarch and whip again for a moment.
Cover all outside of the mold (On the top) with aluminum foil. Pour the cream on the biscuits and bake for 5 min at 200 ° C (400°F) then lower the oven to 160 ° C (340°F) and bake for 50 min.
Turn off the oven and leave the cheesecake inside (without opening the door) for 1 hour. Then leave it 1 hour outside the oven before placing it for at least 6 hours in the refrigerator.