Speculoos cheesecake with pineapple coulis

Name: Speculoos cheesecake with pineapple coulis
Ingredients: 300 g Philadelphia cream cheese (or equivalent); 160 g granulated sugar; 1 tbsp crème fraîche épaisse; 20 g flour; 1 whole egg and 1 yolk; The juice of half a lemon; 2 sheets of gelatine (approx 4g); 250 g Speculoos biscuits; 90 g soft (but not melted) butter; 450 g mixed fruits for topping; 350 g pineapple pieces in their juice; 1 tbsp brown sugar; 1 tbsp lemon juice; 1/4 tsp vanilla powder

Published: January 22, 2020 by C’zon 3985

Makes: 6
Difficulty: Hard

The lovely crunchy base of spiced Speculoos biscuits gives this cheesecake a lovely twist. But if you can’t find Speculoos, you could always substitute ginger biscuits instead. The warm spice works wonderfully with the tang of the pineapple and is sure to round off any meal with a smile. If you don’t have the moulds or cookie cutters to make individual cheesecakes, don’t worry – you can always make one large one instead! We’re sure it will go down just as well.

Print Recipe

Speculoos cheesecake with pineapple coulis

Ingredients

300 g Philadelphia cream cheese (or equivalent)
160 g granulated sugar
1 tbsp crème fraîche épaisse
20 g flour
1 whole egg and 1 yolk
The juice of half a lemon
2 sheets of gelatine (approx 4g)
250 g Speculoos biscuits
90 g soft (but not melted) butter
450 g mixed fruits for topping
350 g pineapple pieces in their juice
1 tbsp brown sugar
1 tbsp lemon juice
1/4 tsp vanilla powder

Instructions

Soak the gelatin in a bowl of cold water. Preheat the oven to 180°C.
To make the base, crush the Speculoos and mix in the softened butter to form a mixture which holds together.
On a baking sheet covered with parchment paper, press down some of the mixture into a cookie cutter to form a firm base 0.5cm deep. Remove the cookie cutter and repeat six times, taking care to space the bases apart. Allow to cool for 10 minutes in the freezer.
Bake the bases for 10 minutes at 180°C. Remove and do not touch until they have cooled. The bases will expand a little during cooking: when they are cold, gently trim them with the cookie cutter and set to one side.
Wring out the gelatin and melt it in a saucepan over a very low heat. Mix the Philadelphia, crème fraîche, whole egg and egg yolk. Add the melted gelatine, a drizzle of lemon, the sugar and finally the flour. Put into moulds (the same diameter as your biscuit bases) and put in the freezer for at least 3 hours.
To make the pineapple coulis, chop up the pineapple and put it in a saucepan along with its juice. Add the lemon juice, the vanilla powder and the brown sugar and cook covered over a high heat for six minutes.
Place in a blender for 2-3 minutes and then set aside to cool.
Two to three hours before serving, unmould the cheesecakes, plate them and leave them in the fridge. Serve with the pineapple coulis and diced fresh fruits.