Cheesecake, white chocolate speculos, an unforgettable moment

oguste (48)in #food • 7 years ago

Hello my friends

What's new in the sun?
Yes it's true, I forgot, winter is coming...
Nothing to fear with a white chocolate cheesecake!

So what's cheesecake?
It is a crispy base made from crushed biscuits and melted butter...
It is a thick, dense and sweet filling made with fresh cheese (cream-cheese)...
It's the combination of the two that makes a truly delicious dessert!!
But beware because even though we may be greedy, it's not very serious to consider putting on a cheesecake with two people... or alone!!

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I chose to make a cheese-cake sweetened and perfumed with white chocolate with a base mixing speculoos and Breton shortbread, which turned out to be perfect because the taste of the speculoos is very present but does not take precedence over the other flavours...
And besides, it's really the best cheesecake ever.

For a cheesecake:

300 g of biscuits (I used 150 g of Roudor and 150 g of speculoos.
50 g melted butter
230 g white chocolate
400 g Philadelphia (which can be replaced with Saint Moret or other similar fresh cheese)
2 large eggs or 3 medium sized eggs

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Mix the biscuits by adding the melted butter.
Pour the mixture into an 18 cm diameter hinged baking pan (I used an adaptable pastry circle that I buttered and placed on a baking sheet covered with baking paper).
Press crumbs into the bottom and sides with the bottom of a glass.
Put in the refrigerator while preparing the sequel.

Melt the off-white chocolate in pieces.

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In a bowl, beat Philadelphia in order to relax.
Add melted chocolate and beat again.
Only the chocolate sugar as a whole, if you fear that it lacks sugar, now is the time to put some (as I had been more generous in white chocolate than the original recipe indicated, I abstained and the result was perfect).
Finally, add the eggs, stirring well between each addition.

Pour on the biscuit base and cook 1 hour at 160°C.
When time is up, turn off the oven and let the cheesecake cool inside, door closed.

Then, to take full advantage of the flavours released by cheesecake, it is highly recommended to leave it for 48 hours in the cool, so that it develops all its perfumes...