Speculoos Cheesecake
Speculoos Cheesecake
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| Cheesecake Mix | 200 g | for the cream |
| Pasta Speculoos Cookie | 60 g | for the cream |
| Casa Cream 35% | 600 g | for the cream |
| Granella Speculoos Cookie | 500 g | for the base |
| Butter 82% | 150 g | for the base |
| Arabesque White 30% | 1000 g | covering |
| Sunflower oil | 320 g | covering |
| Granella Speculoos Cookie | 250 g | covering |
| Mama's Cake | 250 g | Sable |
| Pastry flour | 250 g | Sable |
| Eggs | 50 g | Sable |
| Princess margarine | 200 g | Sable |
| Cinnamon | 6 g | Sable |
Preparation
Cream
Place the Cheesecake Mix and the Casa Cream UHT 35% in the mixing bowl and beat with the whisk for 1 minute.
When the cream is frothy, remove from the mixer, add the Pasta Speculoos Cookie and blend with a whisk.
Mold in silicone.
Base
Melt the butter and blend with the Granella Speculoos Cookie.
Serve in the silicone base and freeze.
Covering
Melt the chocolate with the oil in the microwave and blend.
Add the Granella Speculoos Cookie and dip the frozen paste in.
Sable
Place all the ingredients together in the mixer bowl and beat with the flat beater until it forms a smooth dough.
Roll out the dough onto 2 sheets of parchment paper and freeze.
Cut with a similar cutter and bake at 189 °C for 13-15 minutes.
Decor
At will.
