Ingredients:
For the crust:
150g crumbled Breton biscuits
150g crumbled speculoos cookies
70g melted butter
For the cheesecake filling:
200g mascarpone cheese
300g Philadelphia cream cheese
10 cl whole liquid cream
2 sachets of liquid vanilla extract
100g icing sugar
For garnish and decoration:
150g speculoos spread
3 whole speculoos cookies
3 crumbled speculoos cookies
Preparation:
Mix the crumbled Breton biscuits and speculoos cookies until you get a powder. Melt the butter and mix it with the cookie mixture.
Line an 18 cm circle with Rhodoid for easy unmolding. Press the cookie mixture into the bottom of the circle using the back of a spoon. Refrigerate for 10 minutes.
In a bowl, whip the very cold liquid cream and icing sugar until it forms firm peaks.
In another bowl, whisk together the Philadelphia cream cheese, mascarpone cheese, and liquid vanilla extract until smooth.
The whipped cream should be gently folded into the cream cheese mixture.
After the prepared crust has been poured, smooth the top with the cheesecake filling.
Place it in the refrigerator for at least 6 hours to set.
For the decoration, spread the speculoos mixture around the edges of the cheesecake. Heat the speculoos spread slightly and pour it into the center of the cheesecake. Decorate with 3 whole speculoos cookies and sprinkle crumbled speculoos on top.