Speculoos Cheesecake

Our winter treat for home-baked delights

What’s lovelier in winter than the wonderful aroma of freshly baked winter cakes? These three different varieties don’t compromise on flavour and are ideal for shared moments of indulgence. They’re incredibly quick and easy to make and ready for the kitchen table in moments.

Speculoos Cheesecake

Doesn’t this Speculoos Cheesecake look amazing? With the Speculoos Cheesecake baking mix, you can whip up a wonderfully creamy cheesecake with Speculoos spices and crumbs in a few easy steps.

Encores

You’ll also need:

1. For the dough:
2. 75 g soft butter
3. 1 egg (medium)

For the cream:

• 500 g low-fat quark
• 200 g crème fraîche
• 3 eggs (medium)
• 175 g butter

Preparation

Prepare the dough:

1. Put the baking mix, butter and egg in a mixing bowl. Use an electric hand mixer (dough hook) to turn into a sponge mix. Roll out about a quarter of the dough and cut out 8-12 stars.
2. Roll out the remaining dough and line a springform tin (26 cm) so that there is a rim approx. 3 cm high.

Make the cream and decorate:

1. Add the cream powder, low-fat quark, crème fraîche and eggs to a bowl and mix with an electric hand mixer (whisk) on a medium setting for around one minute until smooth.
2. Melt the butter in a pot or the microwave, add to the cream and mix until smooth with the electric hand mixer on a medium setting for another minute.
3. Spread the cream on the base and then spread the stars you cut out over the cream.

To bake:

1. Bake the cake in the lower third of a pre-heated oven. The baking time is around 5 minutes longer than stated for a fan oven.
2. Once baked, place the cake on a wire rack to cool.
3. After around 15 minutes, carefully loosen the edge of the springform using a table knife and leave the cake to cool completely in the case.