17 October 2014

Lemony Speculoos Cheesecake

On Wednesday I went to a supermarket and wondered that they’ve already started to sell Speculoos cookies. Speculoos cookies are a pretty Christmassy thing but it’s still a while until Christmas… Nevertheless, since the moment I saw them I wanted to eat them even if it’s not THAT time of the year. Then, yesterday I was craving something sweet and homemade and remembered a recipe with Spekulatius cookies. I found it years ago at JamieOliver ‘s homepage, posted by Allora Andiamo. I just changed her recipe a bit. 
This morning after the cake's beauty sleep I ate 2 pieces of it at once and I could eat even more. It’s so lovely!

For a 6-inch round cake tin


Speculoos base:
  • 116g Speculoos biscuits, finely crushed
  • 50g butter, melted

  • 290g cream cheese
  • 105ml double cream
  • 87g quark cheese
  • 50g icing sugar
  • Juice and finely grated zest of 1 large organic lemon
  • 5 gelatin leaves

Lemon topping:
  • 1 egg
  • 46g icing sugar
  • 46g of butter, cut into small cubes
  • Juice + finely grated zest of 1 organic lemon
  • 1 tbsp of double (thick) cream


Before you start bring all the ingredients to room temprature.

Fort he base, mix together the crushed biscuits and melted butter then gently press into the tin. Put in the fridge. 

Soak the gelatin leaves for 10 minutes in ice-cold water. 
In a small saucepan, add a couple of tablespoons of the lemon juice you’ll use for the filling and warm on a very low heat. Add the gelatin leaves and mix well until they’re dissolved. Remove from heat and leave to cool slightly. 

In a large bowl, whisk together the sugar, lemon zest and (remaining) lemon juice, until the sugar has melted. Add the cream cheese, double cream and quark and continue whisking for about 1 minute. The cream should be nice and fluffy. 
Pour the mixture into the tin and spread out evenly. Place the cheesecake in the fridge and allow to set for 2 hours before making the topping.
Make the lemon topping. Place the egg, butter, sugar, lemon juice and zest in a small saucepan. Cook over a low heat for approx. 10 minutes whisking the whole time. Once the sauce has thickened remove from the heat then whisk in one tablespoon of double cream.
Leave the sauce to cool completely then spread over the cheesecake. Refrigerate overnight.

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