Raspberry-Speculoos Cheesecake

  • Guests 8 people
  • Preparation 25 minutes
  • Cooking 60 minutes
  • Difficulty Easy

To make this recipe 

2D_250g_ORGANIC_UNSLATED_100%BRETON_BUTTER_face_72dpi Unsalted organic moulded butter Discover the product


  1. 80g unsalted organic moulded Grand Fermage butter
  2. 180g Speculoos biscuits
  3. 700g cream cheese
  4. 80g full-fat creme fraiche
  5. 80g white sugar + 30g for the glaze
  6. 1 sachet of vanilla sugar
  7. 1 vanilla pod
  8. 3 eggs + 1 egg yolk
  9. 150g fresh raspberries
  10. 150g raspberry coulis
  11. 2 gelatine sheets

And don't forget to grade the recipe:


  1. Melt the butter.
  2. Blend the biscuits with the melted butter.
  3. Spread the mixture out over the base of a cheesecake tin (springform pan) and press down firmly.
  4. In a large bowl, mix together the cream cheese and the fresh cream until you have a smooth mixture.
  5. Add in the sugar, vanilla sugar, and the seeds from your vanilla pod. Mix well.
  6. Add in the whole eggs plus the egg yolk, and mix again.
  7. Pour the mixture into the mould, over the top of the biscuit base.
  8. Bake in a pre-heated oven for 1 hour at 160°. Now leave to cool completely.
  9. In the meantime, prepare the raspberry glaze.
  10. Leave the gelatin sheets to soften in cold water for 10 minutes.
  11. Pour the raspberry coulis into a pan with the sugar.
  12. Once the mixture is hot, add in the drained gelatin sheets.
  13. Pour this mixture over the cooled cheesecake and leave to set in the fridge overnight.

And don't forget to grade the recipe:

Enjoy our

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