No-Bake Speculoos Cheesecake
Consisting of only a few key ingredients, this no-bake speculoos (Biscoff) cheesecake recipe from Jane's Patisserie is a cinch to make, and even easier to eat.
From the book
Jane’s Patisserie: 100 deliciously customisable cakes, bakes, and treats
Bold, colourful, customisable bakes for every skill level
From tea time treats to celebration centrepieces
Accompanied by Jane's top tips and baking hacks
Introduction
Okay, so I am a little obsessed with cheesecake (you might have noticed this if you have followed my blog for a few years). This one has always been so popular with my readers, and I have lost count of the amount of times I have made it. This spiced biscuit and spread give a wonderful, caramelised flavour to the base and cheesecake. Speculoos biscuit spread is SO good, and baking with it (or no-baking on this occasion) is the dreamiest of dreams.
Ingredients
| For the base: | |
|---|---|
| 300g | speculoos biscuits (I use Biscoff) |
| 100g | melted unsalted butter |
| For the filling: | |
| 500g | full-fat soft cheese |
| 1 tsp | vanilla extract |
| 100g | icing sugar |
| 250g | speculoos biscuit spread (I use Biscoff) |
| 300ml | double cream |
| For the decoration (optional): | |
| 75g | speculoos biscuit spread, melted |
| 150ml | double cream |
| 2 tbsp | icing sugar |
| speculoos biscuits |
Essential kit
You will need: a food processor and deep, 20cm springform cake tin.
Method
Prep time: 30 minutes. Set time: 6+ hours. Lasts: 3+ days, in the fridge.
Blitz the biscuits to a fine crumb in a food processor, or bash with a rolling pin in a bowl. Mix the melted butter into the biscuits, then press the mixture into the base of a deep, 20cm springform cake tin and refrigerate while you make the filling.
In a large bowl, add the soft cheese, vanilla extract and icing sugar and whisk until smooth. Add the biscuit spread and whisk again until smooth. Pour in the double cream and whisk again. (Alternatively, you can whip the cream separately to soft peaks, and then fold through the cheesecake mix.)
Once the mixture has thickened, spread the mixture over the biscuit base and leave the cheesecake to set in the fridge for at least 6 hours, or preferably overnight.
Once set, carefully remove the cheesecake from the tin. Drizzle over some melted biscuit spread – you can use a teaspoon or a piping bag. Whip the double cream and icing sugar together to soft peaks and then pipe onto your cheesecake in swirls. Add a biscuit to each swirl of cream, and then sprinkle over some crushed biscuit crumbs.
Customise:
This recipe will work with any spread, such as chocolate or nut – just use the same amount as listed above.
The biscuits can be replaced with any other type of biscuit – yummy alternatives are gingernuts or digestives.
