Cream cheesecake with speculatius base

Ingredients for 1 servings:

• 200 g spiced speculatius biscuits
• 4 eggs
• 200 g sugar
• 800 g double cream cheese
• 80 g butter
• ½ lemon(s), juice

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 20 minutes

for a 26cm springform pan

Place the speculatius biscuits in a freezer bag or blender and grind to a powder. Melt the butter in a double boiler or in the microwave and add it to the speculatius biscuit powder. Mix both well. Mix the sugar and eggs with a whisk or a mixer. Add the cream cheese and lemon juice and continue stirring until a cream forms. It may be runny at the end, but that’s okay, as the cream will set during baking. Pour the speculatius biscuit dough into an ungreased 26cm springform pan and smooth it out. Spread the cream cheese mixture on top. Bake in a preheated oven on the middle rack at 150°C (top/bottom heat) or 125°C (fan oven) for about 60 minutes. The cheesecake tastes better cold than warm, so it’s best to let it cool down after baking and then refrigerate it for about 2 hours.