HANOS catering wholesale
Become a customer
Foodxperience

Speculaas Cheesecake

Warm and caramelized cheesecake on a speculaas base, served with marinated mandarin, crispy marzipan, sliced almonds, and chocolate.

Recipe for 10 people.

With the approaching cold, we are focusing on warm desserts this autumn season. It is precisely the contrasts in desserts that make the end of the dinner exciting. Contrast in structures and textures, but also in temperatures. Debic's products are particularly suitable for serving warm. For example, tiramisu, cheesecake, and crème brûlée. This season it's time for warm tiramisu, bread pudding crème brûlée, crème brûlée sabayon, speculaas cheesecake, and amarena arancini.

Ingredients

200gMarzipan

150gButter (melted)
400gSpeculaas cookies

1.5gSalt
85gFlour
250gEgg yolk, pasteurized
33gCornflour
1lDebic Cheesecake
85mlSpeculaas liqueur

Sugar
Chocolate
Flaked almonds
Speculaas liqueur
30Mandarin segments

Preparation

  1. For the crisp, roll out the marzipan paper-thin between two baking mats.
  2. Freeze briefly and remove the top mat.
  3. Bake in the oven at 180°C until brown and crispy.
  4. Store in a well-sealed container with silica gel.

  1. For the cheesecake, make the base by finely grinding the speculaas cookies with the butter.
  2. Place a 16 cm ring on a baking tray with a baking mat.
  3. Spray the edges with baking spray or a little melted butter.
  4. Spread the cookies over the base and along the edge.

  1. Melt the Debic Cheesecake in a pan and cool back to room temperature.
  2. Now combine all the ingredients in the blender and mix.
  3. Pass through a fine sieve and pour the mixture onto the base in the rings.
  4. Bake in the oven at 180°C for 30 minutes. Cool and cut into wedges.

  1. Warm the cheesecake until lukewarm, sprinkle with sugar, and caramelize.
  2. Marinate the mandarin segments in speculaas liqueur.
  3. Finish with the mandarin, sliced almonds, marzipan, and chocolate.