Creamy cheesecake on speculoos bed

Ingredients

For 4 servings

• •450 g 450 gr fresh cheese (type St Moret or Philadelphia)
• •225 g 225 gr speculoos
• •90 g 90 gr melted butter
• •30 cl 30 cl cream whole liquid
• •6 c. à soupe 6 tablespoons of sugar
• •3 3 gelatin leaves
• •1.5 c. à soupe 1.5 tablespoons of vanilla extract

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!