INGREDIENTS:
Tart base
• 150g of crumbled Breton pucks
• 150g of crumbled speculoos
• 70g of melted butter
Cheesecake cream
• 200g of mascarpone
• 300g of Philadelphia
10cl of whole liquid cream • 2 tbsp of liquid vanilla
• 100g of icing sugar
Topping and deco
• 150g warm speculoos spread
• 3 whole speculoos
• 3 crumbled speculoos
PREPARATION:
1- Mix your cookies until you obtain a powder, melt the butter and mix everything together.
2- Line your 18 cm circle with Rhodoïd for a smoother finish, then add your preparation and line the back of the spoon.
and refrigerate for 10 min.
3- In a bowl, whip the very cold liquid cream and the icing sugar to a firm whipped cream.
4- In another bowl, relax together, the Philadelphia, mascarpone and liquid vanilla extract using a whisk.
5- Gently add the whipped cream to your cream
6- Pour the preparation on your tart base and set aside in the fridge for at least 6 hours.
7- Out of the fridge for decoration add the speculos mixer on the outlines and heat the spread slightly and add it to the center of the cheesecake to decorate with 3 cookies.
