Speculoos-Strawberry Cheesecake Delight: A Weekend Baking Adventure!

Ingredients for Strawberry Cheesecake

This speculoos cheesecake with strawberries is a delicious dessert! The speculoos forms a tasty base for the cheesecake, while the strawberry filling adds a fresh and fruity touch!

01. Grind the speculoos biscuit finely in a chopper.

02. Melt the butter in a saucepan over low heat.

03. Add the finely ground speculoos biscuit to a deep bowl and mix it with the melted butter until combined.

04. Take a springform pan/baking pan and place a sheet of baking paper in it. Spread the cookie dough over it and press it firmly against the bottom (use the bottom of a spoon as an aid). Place the cookie dough in the refrigerator for a while.

05. Place the strawberries together with the sugar in a frying pan over medium heat. Bring to the boil for 5-7 minutes or until the strawberries are soft. Stir regularly. Take a bowl and place a sieve on it. Add the strawberry mixture and press it well with a spatula or spoon. Place the strawberry mixture in a piping bag.

06. Place the cream cheese together with the Greek yogurt, sugar and vanilla sugar in a deep bowl. Mix for 1 minute until completely combined. Sift the cornstarch over the bowl. Mix for another 1 minute. Put the mixer away and use a spatula from now on. Break the eggs one by one into the bowl. Fold the egg lightly into the cheesecake batter.

07. Spoon half of the cream cheese mixture over the cookie dough and spread evenly. Divide the strawberry mixture over it. Spoon the remaining cheesecake batter over the top and spread evenly.

08. Place the speculoos cheesecake with strawberry filling in a preheated oven at 125 ℃. Bake for 60 minutes or until the sides are firm and the center still wobbles slightly. Turn off the oven and leave the speculoos cheesecake in the oven for 1 hour. This prevents the cheesecake from collapsing/tearing. Remove the speculoo cheesecake with strawberry filling from the oven and place it, covered, in the refrigerator. Preferably overnight.

09. Melt the speculoos spread, stirring, in a saucepan over low heat.

10. Pour the speculoos spread on top of the cheesecake. Place the speculoos strawberry cheesecake, covered, in the refrigerator for 30-45 minutes or until the speculoos spread is firm.

11. Cut the speculoos strawberry cheesecake into nice rectangles. Pipe lines of speculoos onto the cheesecake and garnish with speculoos cookie crumbs and strawberries.

Tips

– Add sugar to taste.

– Replace vanilla sugar with vanilla extract.

– I used a springform pan measuring 28×18 cm.

– You can also use frozen strawberries. If you use these, thaw them before using and allow excess moisture to drain.

– Let the cream cheese and Greek yogurt come to room temperature before using them. This creates a smoother and airier mixture.

– Add the eggs one by one and don't mix them too much. Overmixing can cause air bubbles, which can lead to cracks in the cheesecake.

– When you decorate the cheesecake, you can be creative. In addition to speculoos cookie crumbs and strawberries, you can also add a little melted chocolate or whipped cream for extra flair.