Sweet recipe - Lemon and speculoos cheesecake
Here's a recipe from an American friend that I've kept for years and that has become my favorite.
I've improved it by adding a homemade speculoos cookie. If you want to save time, you can opt for Lotus-type speculoos cookies or digestive biscuits (available at any supermarket).
Be careful when baking: the cheesecake should still be slightly quivering in the center, and the cooling phase is essential. These two points guarantee a soft, melt-in-the-mouth cake.
- Chef Julian
| Portions | Preparation time |
| 6-8 servings |
1h |
Ingredients
- Speculoos cookie -
| 175g | Flour |
| 125g | Brown sugar |
| 125g | Butter |
| 6g | Cinnamon |
| 3g | Four-spice blend (or "gingerbread") |
| 1 | Egg |
| 3g | Flower of Salt |
| 3g | Baking powder |
- Cheescake -
| 900g | Cream cheese |
| 250g | Sugar |
| 35g | Flour |
| 1.5 tbsp | Liquid vanilla |
| 1 | Lemon |
| 3 | Eggs |
| 235g | Fresh cream (35% fat) |
- Lemon cream -
| 150g | Fresh cream (35% fat) |
| 20g | Sugar |
| 2 tablespoons | Lemon juice |
Instructions
Step 1/7
Preheat oven to 180°C.
Prepare the speculoos cookie: in a bowl, mix all the ingredients until smooth.
Spread the dough on a baking sheet, between two sheets of parchment paper, and bake for 8 to 10 minutes.
Step 2/7
In a bowl, whisk the cream cheese for 2 minutes to soften it, without beating it too much.
Add the sugar and flour and mix well.
Stir in the vanilla, the zest of half the lemon and 1 ½ teaspoon of juice.
Step 3/7
Add 2 whole eggs and 1 yolk.
Finish with the crème fraîche.
Whisk until smooth.
Step 4/7
Crush the cold speculoos cookie and line the bottom of the tin (20-22cm), pressing down well with the back of a spoon.
Pour the cheesecake mixture over the cookie base, and smooth with a spatula.
Bake for 15 minutes at 200°C, then 40-45 minutes at 90°C.
The cheesecake should be set at the edges and still quivering in the center.
Leave to cool in the oven for around 2 hours.
Step 5/7
Cover the cheesecake and place in the fridge overnight.
Step 6/7
The next day, prepare the lemon cream.
Mix the crème fraîche, sugar and lemon juice in a bowl.
Step 7/7
Unmould the cheesecake by running a thin knife around the edges of the tin.
Spread the topping over the cheesecake with a spatula.
Chill for at least an hour before serving.
And there you go, telling us all about it!
Enjoy!
