Pastry
Speculoos Cheesecake

Recipe

Group Weight / Volume Product
Cheesecake Mix 200 g for the cream
Pasta Speculoos Cookie 60 g for the cream
Casa Cream 35% 600 g for the cream
Granella Speculoos Cookie 500 g for the base
Butter 82% 150 g for the base
Arabesque White 30% 1000 g covering
Sunflower oil 320 g covering
Granella Speculoos Cookie 250 g covering
Mama's Cake 250 g Sable
Pastry flour 250 g Sable
Eggs 50 g Sable
Princess margarine 200 g Sable
Cinnamon 6 g Sable

Preparation

Cream

Place the Cheesecake Mix and the Casa Cream UHT 35% in the mixing bowl and beat with the whisk for 1 minute.
When the cream is frothy, remove from the mixer, add the Pasta Speculoos Cookie and blend with a whisk.
Mold in silicone.
Base
Melt the butter and blend with the Granella Speculoos Cookie.
Serve in the silicone base and freeze.
Covering
Melt the chocolate with the oil in the microwave and blend.
Add the Granella Speculoos Cookie and dip the frozen paste in.


Sable

Place all the ingredients together in the mixer bowl and beat with the flat beater until it forms a smooth dough.
Roll out the dough onto 2 sheets of parchment paper and freeze.
Cut with a similar cutter and bake at 189 °C for 13-15 minutes.

Decor
At will.

Speculoos Cheesecake