Speculoos Cheesecake

I really love cheesecakes. I am fascinated by all the tastes, all the textures it can take. It comes in all the flavors you want and is accompanied by different coulis and sauces.
My passion for cheesecakes is not new and you can find some recipes on the blog.

If my first cheesecakes were conventionally baked, now I much prefer the unbaked version, more airy and with a finer, more exquisite taste. During the summer, I made several.
Of course, the main advantage of the unbaked version, in addition to its perfect taste, is the fact that it is not even necessary to turn on the oven. I admit, however, that even in the middle of a heat wave, I still use it lightly for the base, which I find much crispier after light cooking. In my opinion it is better this way, but you can also do without it.
It is also a very quick recipe to make and success is guaranteed.

The Speculoos cheesecake should seduce all lovers of this little biscuit. Me, I loved it!

Speculoos Cheesecake:

200 g Speculoos
90g butter
400g Philadelphia
175g speculoos paste
40g brown sugar
200g full cream

Preheat the oven to 180°C.

Mix the Speculoos and the butter until you have a fairly fine texture.
Place a 20cm circle on a baking sheet and press the biscuits into the bottom.
Cook for about 12 minutes.
Once out of the oven, press down a little more with the back of a spoon.

Let cool.

Microwave the Speculoos paste for a few seconds to liquefy it slightly, without heating it.

Whisk together the Philadelphia, the speculoos paste and the brown sugar.

Whip the cold cream into whipped cream.
Add the cream to the Philadelphia/Speculoos mixture in several batches, gently with a spatula.

Garnish the circle with Rhodoïd to facilitate unmolding and pour the mousse onto the cooled base.

Reserve everything overnight in the fridge.

Gently unmold the cheesecake.
For the decoration, slightly heat 1 spoon of speculoos paste and put it in a small paper cone. Make drippings and nicely add Speculoos.

Refrigerate until serving time.

To finish: the use of Philadelphia is, in my opinion, essential. The other brands that I have been able to test do not allow you to have such a good hold without gelatin.
My brown sugar comes from Belgium. It is fine and melts very well. You can use vergeoise which is quite easily found.

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