The cheesecake is very creamy, I usually add a little flour but I wanted a different texture. So I added a little cream to have a smooth and creamy preparation, it’s great too!
And strawberry on the cheesecake … the D-day we decorate full of fresh strawberries, yum!
Ingredients: (for 10 people / 20cm mold)
200g of speculoos
80g of melted butter
750g from philadelphia
100g of vergeoise (or brown sugar)
2 bags of vanilla sugar
10cl of liquid cream
strawberry coulis (optional)
Preheat the oven to 200 ° C.
Mix the speculoos and mix them with melted butter.
Place a sheet of baking paper in the bottom of a 20cm hinge mold, butter the walls. Pour the mixture and pack well in the bottom and up on the edges of the mold (up to about half).
Bake 15 minutes.
Meanwhile, mix remaining ingredients (except strawberries), adding eggs one by one.
Pour the preparation on the bottom of speculoos then to coat with a little strawberry coulis. I poured the grout mesh then perform marbling by mixing with the blade of a knife – this is optional.
Bake for 15 minutes at 200 ° C then lower the temperature to 120 ° C, continue cooking 1 hour.
Leave the cheesecake in the oven off, without opening the door so that it finishes cooking and cooling together with the oven. This will also prevent heat shock which may split the cheesecake in various places.
Once the cheesecake at room temperature, place in the refrigerator at least 24 hours, ideally 48 hours before the time of tasting.
Before eating, remove the mold, place on a serving platter and decorate with fresh strawberries. Top with strawberry coulis if desired.