Creamy cheesecake on speculoos bed

Method

1. 1

   Reduce the speculoos into crumbs and mix them with melted butter. Place this mixture in your pastry circles (or in a mould) and let rest in the refrigerator while you prepare the filling. In a bowl, whisk together white cheese or ricotta, sugar and vanilla until you have a smooth and creamy texture. Ramp the gelatin leaves in cold water. Gently heat 2 tablespoons of liquid cream and dissolve gelatin. Once well dissolved, pour this mixture into your cheese preparation and mix well. Drain the rest of the very cold liquid cream until it forms a light and airy chantilly. This is the stage that will give volume to your cheesecake! Gently add chantilly to your cheese-gelatin mixture. Pour this generous preparation on the basis of speculoos and smooth the surface. Leave in the refrigerator for at least 2 hours to freeze completely. Remove your cheesecakes carefully and garnish them with the coulis of your choice (raspberry, mango, chocolate or caramel). Serve well fresh and taste!

Nutrition

calories

550 kcal

fatContent

38 g

fiberContent

1 g

sugarContent

30 g

sodiumContent

380 mg

proteinContent

9 g

cholesterolContent

110 mg

carbohydrateContent

45 g

saturatedFatContent

28 g

unsaturatedFatContent

10 g

Indicative values from the source, for the original recipe.

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