Speculoos cheesecake with biscuit base

Ingredients for 1 servings:

• 300 g spiced speculatius cookies
• 100 g butter, melted
• 900 g double cream cheese
• 110 g sugar
• 110 g brown sugar
• 3 eggs
• 1 packet of vanilla sugar
• 150 g spiced speculatius
• 80 g butter, melted

Instructions

Working time approx. 40 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 7 hours

from a 26cm springform pan

Preheat the oven to 180°C (top/bottom heat). Line a 26cm baking pan with baking paper and grease the edges. For the base, place the speculatius biscuits in a food processor and chop until very fine. Then add the melted butter and mix everything well. Spread the crumbs evenly on the bottom of the baking pan and press them down slightly. Create a rim about 3cm high in the baking pan. Bake the biscuit base for 10 minutes. For the filling, put the cream cheese, white and brown sugar, and vanilla sugar in a bowl and mix everything together. Gradually add the eggs and mix until everything is well blended. Remove the base from the oven and reduce the oven temperature to 160°C (top/bottom heat). Let the biscuit base cool slightly. Spread the mixture onto the cooled base. To avoid any bubbles, gently tap the pan on a firm surface a few times. Make sure your pan is airtight and sealed. Bake the cheesecake at 160°C (320°F) for one hour. Shortly before the end of the baking time, make the butter crumbs. To do this, chop the speculatius biscuits not quite as finely. Melt the butter and mix with the crumbs. Spread the mixture evenly over the cheesecake and bake for another 10 minutes. Turn off the oven and open it slightly. You can also place a wooden spoon or a towel between the two. Let the cake cool in the pan for about one and a half hours. It’s best to refrigerate the cake for a few hours.