Strawberry cheesecake with speculoos biscuits base

This strawberry cheesecake with a speculoos biscuit base is a delightful twist on a classic favourite.

Creamy, smooth, and rich, the cheesecake filling pairs perfectly with the warm, spiced flavour of speculoos cookies, creating a delicious contrast in every bite. Topped with juicy, fresh strawberries, this dessert is as beautiful as it is irresistible.

Whether you’re hosting a dinner party, celebrating something special, or simply treating yourself, this cheesecake is sure to impress, both in flavour and presentation!

Ingredients: (for a 24 cm diameter tray / 8 portions)

• 250 g fresh strawberries
• 180 g speculoos biscuits (like Lotus Biscoff biscuits, for example, or whatever you can find similar)
• 300 g mascarpone
• 100 g sour cream
• 200 g sugar
• 1 lemon
• 80 g butter
• 2 eggs

Preparation:
Place the biscuits in a food processor and blend until they turn into fine crumbs. Melt the butter in the microwave for about 30 seconds, then pour it over the crumbs. Blend again until the mixture is well combined and evenly textured.

Prepare a 24 cm diameter pan with baking paper at the base and pour the biscuit mixture into it. Level with your fingers until the mixture is evenly spread on the base of the pan. Put it in the fridge.

Preheat the oven to 160°C and allow it to fully heat up.

Grate the lemon zest and squeeze the juice into a small bowl. In a separate large bowl, combine the mascarpone, eggs, sour cream, and 150 g of sugar. Mix with a hand mixer on medium speed until the mixture is smooth and the sugar has fully dissolved. Add the lemon zest and blend for a few more seconds to incorporate it evenly.

Remove the tray from the refrigerator and pour the mixture over the biscuit base.

Bake the cheesecake for about an hour, or until the top turns a light golden brown.

Be sure to place the pan inside a larger one, as some of the mixture (especially the melted butter) may drip during baking.

In the meantime, wash the strawberries, remove the stems, and cut them in half. Place them in a saucepan along with the remaining 50 g of sugar and the lemon zest. Stir to combine, then cook over low heat for about 10 minutes. Once done, turn off the heat and let the mixture cool completely.

Once the cheesecake and strawberry mixture have fully cooled, gently spoon the strawberries over the top of the cheesecake.

Chill it in the fridge for about 3 to 4 hours. After that, it’s perfect to enjoy alongside a cup of coffee, tea, or simply on its own.

If you try the recipe, let me know how you liked it! 😊

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