Monday, January 14, 2013

Speculoos and Coffee Cheesecake

Photo and Recipe by: Small Town Cookie
Looks delicious right? I can guarantee you that the taste is also spectacular. This recipe will surely be a hit for Speculoos and Cheesecake lovers,
 Follow recipe below:
  • 28 Speculoos Cookies
  • 2 teaspoons Sugar
  • 3oz Butter, Unsalted (Melted)
  • 20oz Cream Cheese (Softened)
  • 10.5oz Sour Cream
  • 7oz Sugar
  • 2 large Eggs
  • 3 large Egg Yolks
  • 1oz Cream
  • 1.75oz Strong Brewed Coffee (Cooled to Room Temp.)
  • 3/4 cups Whipping Cream
  • 2oz Speculoos Spread
For this recipe you will need an 8 inch cake pan with 3 inch sides.
Brush the bottom of the pan with some of the melted butter.
Line the bottom of the pan with parchment and then brush with more butter.
Preheat the oven to 300°.
Use a food processor to grind the Speculoos cookies into crumbs. Mix the crumbs with the remaining melted butter and 2 teaspoons of sugar.
Press 2/3 of the crumb mix into the bottom of the parchment lined cake pan. Place the remaining crumb mixture on a parchment lined sheet pan. Place both pans in the oven and bake for 10 minutes.
Gather the ingredients for the filling and bring the cold ingredients to room temperature. This will make for a smooth and creamy cheesecake.
Turn the oven temperature down to 250°. Place a rectangular baking dish in the oven and fill it about half way full with water.
Place the cream cheese in the bowl of a stand mixer. Use the paddle attachment and mix on low until the cream cheese is completely smooth. Scrape the sides and bottom of the bowl as well as the paddle several times, so that there are no lumps.
Add the sugar to the bowl and continue mixing and scraping.
Add the sour cream and mix until incorporated. Scrape down the bottom and sides of the bowl and the paddle.
Whisk together the eggs, yolks, cream, and coffee.
With the mixer running on low, slowly add half of the liquids to the cream cheese mix. Mix until incorporated. Scrape down the bottom and sides of the bowl and the paddle.
Add the second half of the liquid to the bowl. Mix until incorporated.
Pour the filling into the cooled crust.
Place the cake pan in the water bath that has been preheated in the oven. Bake at 250° for 70 minutes.
After 70 minutes, turn the oven off and open the oven door (about 4 inches) for one minute. Close the oven door and allow the cheesecake to sit in the closed oven for an additional 70 minutes.
When the cheesecake has finished baking, remove it from the oven and let it sit for about 10 minutes before placing it in the refrigerator. Chill the cheesecake for at least 6 hours or over night.
Removing the cheesecake from the pan
To remove the chilled cheesecake from the pan, first place the cheesecake in the freezer for about 30 minutes.
Run a small offset spatula around the outside of the cheesecake to loosen the cake from the sides of the pan. Dip the bottom of the pan into a hot water bath for about 15 seconds.
Turn the cheesecake over onto a parchment lined board. You may need to pound on the bottom of the pan or tap the edge of the pan onto the board to help the cheesecake slide out of the pan.
After the cheesecake slides out of the pan, invert it onto a foil lined board or a serving platter. Refrigerate until ready to serve.
Make the topping just before serving.
To make the topping, whip 3/4 cup whipping cream to soft peaks.
Place 2 ounces of Speculoos  Spread in a mixing bowl. Add half of the whipped cream and stir together until combined. Add the second half of the whipped cream and fold gently until combined. Use a bag and piping tip to pipe 12 rosettes of topping onto the cheesecake.
Crumble the reserved Speculoos crumbs into smaller bits. Press the crumbs into the side of the cheesecake. If desired, sprinkle a small amount onto the rosettes.
Use a large sharp knife, like a chef's knife, to cut the cake. Wipe the knife clean after each pass through the cake.

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