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.
- 300g Philadelphia cream cheese (or equivalent)
- 160g granulated sugar
- 1 tbsp de crème fraîche épaisse
- 20g flour
- 1 whole egg + 1 yolk
- The juice of half a lemon
- 2 sheets of gelatine (approx 4g)
- 250g Speculoos biscuits
- 90g soft (but not melted) butter
- 450g mixed fruits (your choice) for the topping
For the coulis
- 350g pineapple pieces in their juice
- 1 tbsp brown sugar
- 1 tbsp lemon juice
- ¼ tsp vanilla powder
1Soak the gelatin in a bowl of cold water. Preheat the oven to 180°C.
2To make the base, crush the Speculoos and mix in the softened butter to form a mixture which holds together.
3On 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.
4Bake 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.
5Wring 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.
6To 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.
7Place in a blender for 2-3 minutes and then set aside to cool.
8Two 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.
Recipe courtesy of C’zon.