Speculoos and raspberry cheesecake
🍰 Speculoos and Raspberry Cheesecake Recipe (No Bake)
Course: Dessert, Teatime, CheesecakeCuisine: FrenchDifficulty: AVERAGE
Servings
8
servingsPrep Time
15
minutesWorried about gelatin? This cheesecake is for you. Thanks to a specific assembly technique, you get a perfect texture and incomparable creaminess, all enhanced by the crunch of the Speculoos biscuit.
Mode Cuisine
Maintenir votre écran allumé
Ingrédients
250 g 250 Speculoos
90 g 90 Butter
480 mL 480 30% heavy cream
680 g 680 Cream cheese
100 g 100 Icing sugar
2 CL 2 Lemon juice
100 mL 100 Raspberry coulis
150 g 150 Raspberries
Instructions
- Melt the butter and mix with the crushed speculoos. Then spread your mixture in a fairly high pastry ring (10cm).
- In the bowl of your mixer, place the heavy cream and whip until stiff peaks form. Meanwhile, in a separate bowl, combine the cream cheese, lemon juice, and sugar.
- Once the whipped cream has risen, add your mixture (cream cheese, lemon juice and sugar), and continue whipping until the mixture is well combined (approximately 5 minutes).
- Pour the mixture over your speculoos base, then place in the fridge for at least 2 hours, ideally 24 hours for a firm texture.
- Before serving, pour over the raspberry coulis and arrange the raspberries on top.
Astuces
- To cut more easily, first run the knife blade under hot water. For even faster freezing, leave in the freezer for 30 minutes.
