No-bake Speculoos Cheesecake

INSTRUCTIONS

In a bowl, put the speculoos powder, add the melted butter (preferably hazelnut, just melt it and let it simmer for a few minutes to get a nice golden color with a hazelnut taste) and a pinch of salt and mix everything together.

Line the mixture in the bottom of a springform pan (22 cm in diameter with the edges covered with Rhodoid or baking paper and the base with baking paper) and pack down the crumbs by pressing with the base of a glass to form a fairly compact layer. Reserve the pan in the refrigerator.

For the cream and assembly:
In a large bowl, whisk the cream cheese for a few seconds using an electric mixer or in a food processor, add the vanilla and the speculoos paste then continue to whisk to obtain a smooth but compact cream. Do not incorporate too much air.

Whip the cream with the sugar until stiff peaks form. Fold the whipped cream into the mixture and whisk with a hand whisk until the cream is smooth and creamy.
Remove the mold from the refrigerator then pour the mixture in, spreading it evenly using a spatula.

Cover the mold with cling film and store in a cool place overnight or for at least 8 hours before serving.
Before garnishing the cheesecake, put it in the freezer for 1 hour 30 minutes to make it easier to coat it with speculoos paste.

For garnish :
Melt the speculoos paste for 15 seconds in the microwave or in a bain-marie.
Carefully unmold the cheesecake and remove the Rhodoid, place the cheesecake on the serving dish.
Using a piping bag or freezer bag, decorate the edges of the cheesecake by making drips, and then fill the

“center” in the middle with speculoos paste. Put the cake back in the fridge to set the drips.
Mix 80 g of speculoos then sprinkle them around the edge of the cheesecake. Place 2 biscuits in the center.
Leave to defrost in the refrigerator for 1 hour before serving.