Raspberry-Speculoos Cheesecake
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Guests 8 people
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Preparation 25 minutes
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Cooking 60 minutes
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Difficulty Easy
To make this recipe
Ingredients
- 80g unsalted organic moulded Grand Fermage butter
- 180g Speculoos biscuits
- 700g cream cheese
- 80g full-fat creme fraiche
- 80g white sugar + 30g for the glaze
- 1 sachet of vanilla sugar
- 1 vanilla pod
- 3 eggs + 1 egg yolk
- 150g fresh raspberries
- 150g raspberry coulis
- 2 gelatine sheets
And don't forget to grade the recipe:
Preparation
- Melt the butter.
- Blend the biscuits with the melted butter.
- Spread the mixture out over the base of a cheesecake tin (springform pan) and press down firmly.
- In a large bowl, mix together the cream cheese and the fresh cream until you have a smooth mixture.
- Add in the sugar, vanilla sugar, and the seeds from your vanilla pod. Mix well.
- Add in the whole eggs plus the egg yolk, and mix again.
- Pour the mixture into the mould, over the top of the biscuit base.
- Bake in a pre-heated oven for 1 hour at 160°. Now leave to cool completely.
- In the meantime, prepare the raspberry glaze.
- Leave the gelatin sheets to soften in cold water for 10 minutes.
- Pour the raspberry coulis into a pan with the sugar.
- Once the mixture is hot, add in the drained gelatin sheets.
- Pour this mixture over the cooled cheesecake and leave to set in the fridge overnight.
And don't forget to grade the recipe:
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