Lemon and Speculoos Cheesecake

Ingredients

• 200 g Speculoos biscuits (Finely crushed)
• 100 g Semi-salted butter (Melted)
• 200 g Cream cheese (type Philadelphia) (At room temperature)
• 1 pcs Lemon zest (Zest of an untreated lemon)
• 30 ml Lemon juice (Juice of half a lemon, seedless)
• 80 g Granulated sugar (For the filling)
• 200 ml Whole milk cream 30 % MG (Cold)
• 1 pcs Egg (Fresh)
• 10 g Cornstarch (1 tablespoon)
• 20 g Butter (for the glaze) (Unsalted butter)
• 1 g Edible gold powder (For decoration)

Instructions

1. Prepare the speculoos base

   Crush the speculoos biscuits into very fine crumbs, then mix with the melted butter until a homogeneous paste is obtained.

   Time: PT5M

2. Press the base into the molds

   Distribute the mixture into the individual square molds and press firmly with the back of a spoon to form a compact crust.

   Time: PT5M

3. Soften the cream cheese

   Remove the cream cheese from the refrigerator 15 minutes in advance and beat lightly with a fork or whisk to loosen it.

   Time: PT5M

4. Incorporate lemon and sugar into the cheese

   Add the lemon zest, lemon juice and granulated sugar to the softened cream cheese, then mix until a smooth batter is obtained.

   Time: PT5M

5. Whip the cold cream

   Pour the cold cream into a clean bowl and whisk at low speed until it thickens slightly (do not reach stiff peaks).

   Time: PT5M

6. Fold the cream cheese and cream together

   Gently fold the whipped cream into the cream cheese mixture using a spatula, lifting the mass to keep everything airy.

   Time: PT5M

7. Fill the molds and refrigerate

   Pour the preparation into the molds over the speculoos base, smooth the top and place back in the refrigerator.

   Time: PT5M

8. Prepare the lemon glaze

   In a small saucepan, combine the egg, sugar, lemon juice, cornstarch and butter. Heat over medium heat while whisking constantly until the mixture thickens, then let it gently boil for 1 minute.

   Time: PT7M

   Temperature: Medium

9. Glaze the cheesecakes

   Pour the warm glaze over each cheesecake, smooth with a spatula and lightly dust with edible gold powder.

   Time: PT5M

10. Freeze to unmold

    Place the molds in the freezer for 2 hours so that the glaze solidifies and the cheesecakes detach easily.

    Time: PT2H

11. Unmold and serve

    Remove the cheesecakes from the freezer, let them rest 5 minutes at room temperature, then unmold carefully. Serve immediately or keep refrigerated.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

20 g

Fat

15 g

Fiber

0.5 g