Recipe: white chocolate and speculoos cheesecake

Crazy about cheesecake? Then you’ll absolutely love this white chocolate and speculoos version! An extra plus: anyone can make it, even if you’re not a pastry chef or simply a klutz in the kitchen.

This cheesecake with a base of crushed speculoos biscuits is one to add to your to-do list. Super easy to make because you don’t need to bake this cake in the oven—just leave it in the fridge overnight. Heavenly delicious!

How to make the white chocolate cheesecake with speculoos

• Break the white chocolate into pieces and slowly melt it au bain-marie, not in the microwave. Let the melted chocolate cool to room temperature.
• Finely grind the Lotus Biscoff speculoos biscuits in a blender.
• Melt the butter and mix with 200 g of crushed biscuits.
• Line a cake tin with a removable base with baking paper; make sure the baking paper is pulled tight. Grease the baking paper thoroughly.
• Press the speculoos mixture firmly onto the base of the cake tin. Place in the fridge to set. Mix the cream with the mascarpone. Fold the white chocolate into the mascarpone as well. Spoon this mixture into the cake tin and place in the fridge.
• Leave the cake to set overnight.
• Before serving, run a knife around the edge of the cake to make it easier to remove from the tin. Finish the cake with the remaining crushed Lotus Biscoff biscuits.

Also read:

• Recipe: New York Cheesecake
• Recipe: Aperol Spritz cheesecake
• Recipe: Slutty cheesecake bars

Source and image in article: Lotus Biscoff