A contrasting cheesecake that melts in your mouth.
- 100 g of Speculoos or Biscoff cookies (biscuits)
- 40 g of butter + 10 g for the mold
- 400g plain Philadelphia
- 1 dl milk
- 1 egg
- 50 g sugar
- 1 lime, zested
- 20 g of cornstarch
- 4 physalis
- 2 dl of “Il Piacere” type coffee
- 1 sachet of pectin
- 3 tbsp. tablespoon of sugar
Melt butter over low heat. Reduce the speculoos/biscoff cookies to a coarse powder in a blender and form a paste with the melted butter.
Line a springform pan with parchment paper.
Carefully butter the edges.
Fill the bottom of the mold with the cookie mass.
Press well and bake in a preheated oven at 200 ° C for 10 minutes.
Take out and let cool.
Lower the oven temperature to 150 ° C.
Blanch the egg with the sugar.
Loosen the Philadelphia with a whisk.
Add the milk, the egg/sugar mixture, the lime zest, a few pieces of speculoos, and the cornstarch.
Mix well and pour onto the bottom of the mold.
Place in the oven and cook for 15 minutes.
Lower the oven temperature to 100 ° C and continue cooking for 50 minutes.
Get out of the oven.
Pass a knife blade all around the cheesecake and let cool.
Sweeten the coffee.
Dissolve the pectin in it.
Pour over the cheesecake and let set.
Cut out portions using a cylindrical cookie cutter.
Serve with physalis for decoration.
Cafe Il Piacere