Like Reese’s ad-proverbial chocolate and peanut butter, the marriage of cheese cake, that rich, decadent American classic, and speculoos, Belgium’s amazing crunchy spiced buttery biscuits is a pretty spectacular one.
This recipe is adapted from Ina Garten’s recipe for raspberry cheesecake. You’ll need a 9-inch springform pan.
1 box of speculoos cookies
6 tablespoon melted butter
2 ½ pounds cream cheese, room temperature
1 ½ cups sugar
5 large eggs
2 egg yolks
½ cup sour cream
Zest from one lemon and one orange
1 ½ teaspoons vanilla
1 pint blackberries
1 cup blackberry, blueberry, or black currant
Preheat oven to 425.
For crust, put the speculoos through your food processor until it is a coarse powder. Transfer to a bowl and add the melted butter, mixing well. Pour mixture into the bottom of your baking pan and pat down into a bottom crust.
Bake for 5 minutes.
Lower the oven temperature to 225 and set the crust aside to cool.
Using an electric mixer, cream the cream cheese and sugar together in a large bowl for about five minutes. Add eggs one at a time, then both egg yolks and blend. Keep mixing on low and add sour cream, orange zest, lemon zest, and vanilla.
Pour mixture into your baking pan.
Bake for 1 hour and 15 minutes, then turn the oven off and let the cake rest for a few minutes in the oven with the door open. Cool the cake, then store it in the refrigerator overnight or at least for a good 4 hours.
To make the topping, warm jelly (I used grape jelly but you could use blackberry or black currant if you have that around) until it is smooth and a bit liquefied. Mix jelly with fresh blackberries.
Gently remove the sides of your springform pan but leave the cake on the bottom of the pan.
Arrange topping over the top of the cake.
Artfully arrange a sprig of mint and photograph your creation before everyone digs in. Post to Facebook and dig in!