Weekend inspiration for Speculaas cheesecake

Ingredients for the base:

250 g crushed Speculaas cookies

150 g butter

4 tablespoons of milk


Ingredients for the cream:

500 g mascarpone cheese

110 g cream cheese

50 g powdered sugar

Vanilla extract (one tablespoon)

200 g Speculaas spread

200 ml whipping cream


Ingredients for the glaze:

200 ml whipping cream

200 g cooking chocolate



Combine softened butter, milk, and crushed Speculaas cookies. Firmly press the mixture into a 26 cm cake mold, then refrigerate while you prepare the cream.

In a bowl, combine mascarpone cheese, cream cheese, and powdered sugar. Mix until you achieve a smooth, creamy texture. Then, add a tablespoon of vanilla extract and 200 g of Speculaas spread. Continue mixing until all the ingredients are well combined. In a separate bowl, whip 200 ml of cream until stiff peaks form. Gently fold the whipped cream into the cheese and Speculaas spread mixture.

Prepare the chocolate glaze by heating the whipping cream and chocolate to boiling and then removing them from the heat. Let it cool slightly, and pour it over the cream. Decorate your Speculaas cheesecake as desired, ideally with Speculaas cookies and crushed hazelnuts.