John Myers
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Speculoos Cream Cheese Cake
The perfect speculoos cream cheese cake recipe with a picture and simple step-by-step instructions.
For the ground
- 250 g Spekulatius
- 125 g Butter
For the cream
- 400 g Cream cheese
- 400 ml Cream
- 8 leaf Gelatin
- 1 bag Speculoos seasoning
- 120 g Sugar
- 2 Bags Cream stiffener
For decoration
- 15 piece Spekulatius
For the ground
- Finely crumble the speculatius biscuits. Melt the butter in a saucepan. Add cookies.
- Line a cake platter with a 26 or 28 springform rim and a cardboard lid. Spread the crumbly butter mixture in it, press it down to a bottom with a spoon and chill.
For decoration
- Carefully cut the 15 speculoos biscuits in half crosswise with a knife and place them close together on the inside of the springform pan.
- Crumble the rest and set aside as a decoration for the top.
For the cream
- Soak gelatine in cold water.
- Mix the cream cheese, sugar and spiced biscuits with a hand mixer until the sugar has dissolved.
- Beat the cream with the cream stiffener until stiff.
- Dissolve the gelatine in a saucepan according to the instructions on the packet, let it cool down a little.
- Now add one to two tablespoons of cream cheese cream to the dissolved gelatin and mix everything together well.
- Then add gelatine to the rest of the cream and stir well together.
- Finally, carefully fold the whipped cream into the cream cheese cream.
- Spread everything on the biscuit base and smooth it out.
- Decorate with the speculoos that have been set aside.
- Now chill the cake for at least 3 hours.
- I got double the amount for the floor because the floor was always too thin for my husband.
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