Food & Drinks

to make today: cheesecake with white chocolate and speculoos

White chocolate speculaas cheesecake

Say wine, snacks or haute cuisine and the food lovers of online food magazine FavorFlav know where to drink, how to eat and what to cook. This time our chefs serve you: To make today: cheesecake with white chocolate and Speculoos.

Crazy about cheesecake? Then you'll go wild for this variant with white chocolate and Speculoos. Extra bonus: anyone can make this, even if you're not a pastry chef or just a klutz in the kitchen.

Ingredients

  • 250 g white chocolate
  • 250 g Lotus Biscoff – The Original Speculoos cookies
  • 150 g butter
  • ½ dl cream
  • 250 g mascarpone

This cheesecake with a base of crushed Speculoos cookies is one for your to-do list. Super easy to make because you don't have to bake this cake in the oven, but just let it set in the fridge for one night. Heavenly delicious!

Here's how to make the white chocolate cheesecake with Speculoos

  1. Break the white chocolate into pieces and let it melt slowly in a bain-marie, not in the microwave.
  2. Let the melted chocolate cool to room temperature.
  3. Finely grind the Lotus Biscoff Speculoos cookies in a blender.
  4. Melt the butter and mix with 200 g of crushed cookies.
  5. Line a springform pan with baking paper; make sure the baking paper is well stretched. Grease the baking paper thoroughly.
  6. Press the Speculoos mixture firmly onto the bottom of the baking pan. Place in the fridge to set.
  7. Mix the cream with the mascarpone. Also fold the white chocolate into the mascarpone. Spoon this mixture into the baking pan and place in the fridge.
  8. Let the cake set for one night.
  9. Before serving, run a knife along the edge of the cake to make it easier to remove.
  10. Finish the cake with the rest of the crushed Lotus Biscoff cookies.

Source: Lotus Biscoff