Raspberry Cheesecake with Speculoos Spread

Photo and Recipe by: Mariana

Ingredients:

200gr speculoos spread
25gr butter, melted
100gr sugar
Vanilla essence or pod
2 eggs
450gr cream cheese
100gr soured cream (in France, look for ‘crème fraiche’)
200gr raspberries + a handful for decoration
Raspberry coulis (optional)
Icing sugar (optional)

Procedure:

Preheat oven to th4/160C/350F.
Butter the sides of the cake mould, and line the bottom with parchment paper. Put in the speculoos spread and mix with the butter as to form a dough. Place this dough on the bottom of the mould, smoothing it out with your hand or the bottom of a cup. Bake for 10 mins, remove and set aside. In the meantime, mix the sugar, vanilla, and eggs and mix briefly (you don’t want too much air). Add the cream cheese and soured cream, mix at low speed until texture is creamy with no lumps. Throw in the raspberries and stir gently with a spatula. Transfer to mould and bake for 50 mins. At the end of baking time, turn oven off and leave cheesecake inside the oven for 30 mins. Remove, let cool and place in fridge overnight. Decorate with fresh raspberries, coulis and icing sugar, enjoy!

P.S: do NOT use frozen raspberries for inside the cheesecake. It will release water and you will have a soggy texture

Speculoos No Bake Cheesecake

Photo and recipe by: My Baking Addiction

The fact that this Speculoos cheesecake isn’t baked, it is a perfect dessert this summer. While it’s an incredible simple treat to prepare, any crowd you serve it to is going to be wowed by your creativity and talent.  So what are you waiting for?

Ingredients

For the Crust

• 12 Speculoos cookies, crushed into crumbs
• 2 tablespoons unsalted butter, melted

For the Filling

• 1 (8 ounce) package cream cheese, softened
• 2/3 cup Speculoos Spread
• 1 teaspoon pure vanilla extract
• 1 (8 ounce) tub frozen whipped topping, thawed

For the Garnish

• Whipped topping, optional
• Speculoos cookie crumbs, optional

Directions:

1. In a medium bowl, stir together the Speculoos cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

2. In a large bowl, with an electric mixer, beat the cream cheese and Speculoos Spread on medium-high speed until smooth and creamy, about 3 minutes. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.

3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

4. If desired, garnish with additional whipped topping and Speculoos cookie crumbs.