Cheesecake is definitely one of the best desserts out there.
A creamy and generous cake, often decorated with whipped cream and some chopped cookies. What a delight!
As the pastry enthusiast I am, I have always been in love with cheesecakes and for some time now I have been testing new flavors to incorporate in this emblematic cake. The original vanilla cheesecake is a guaranteed treat, but it requires a long baking time in the oven before it can be cooled. To avoid this step and offer a simpler approach, I came up with this no bake cheesecake recipe. Equipement wise, you will need a cheesecake pan or a circle cake mold. Also, this recipe contains cream cheese, which is easily found in grocery stores. To enhance the speculoos cookies taste, I added a hint of coffee in the cream. Without further ado, here's the recipe. Enjoy!
100 g speculoos (lotus) cookies
45 g melted butter
1 tsp cinnamon
3 tsp espresso coffee
70 g sugar
300 g cream cheese
150 g heavy cream
50 g butter at room temperature (not cold)
200 g heavy cream
50 g sugar
Crushed speeculos cookies (approx. 3)
Put the speculoos cookies in a ziplock bag and crush with a rolling pin.
Pour the crushed cookies into a bowl and add the melted butter. Mix together.
Put the crust in a cheesecake pan and spread over the surface.
Cool for 20 minutes.
In a large bowl, whisk the cream cheese until smooth. Add the butter and whisk.
Add the sugar, cinnamon and coffee and whisk together. Put aside
Using an electric mixer or a stand mixer, whip the cream.
Once the cream is stiff, add it little by little to the cream cheese filling, mixing in circular movements.
Take the cheesecake filling out of the fridge.
Pour the cream into the pan and smooth the surface using a spatula.
Put the cheesecake in the fridge for 4 hours minimum.
When set in the fridge, the cheesecake can be enjoyed right away, or it can be decorated.
Using a stand mixer or an electric mixer, whip the cream with the sugar.
In the mean time cut out heart shapes on baking sheet.
Place the baking sheet on the cheesecake and garnish with crushed speculoos cookies.
Once the cream is stiff, pipe it around the edges using a pipping tip.