For the crust :
250 g of crushed spéculos cookies
100 g of unsalted butter
2 Tbsp of sugar
For the cheese filling :
38 cl of heavy whipping cream
600 g of Philadelphia full fat cream cheese
1/2 cup of sugar
2 Tbsp of sifted confectioners sugar
1 tsp of vanilla
2 tsp of Lemon juice
Instructions for the crust :
Blend the spéculos cookies
Melt the butter
Mix butter, blended cookies and sugar and then put into 10 inch pan
Make sure to really press down, use measuring cups if necessary
Put in the freezer for 20 min
Instructions for the filling :
Whip up the heavy whipping cream until stiff peaks form (about 7 min), set aside
Whip up the cream cheese and then add in the rest of the ingredients (about 5 min)
Use a spatula and fold in the heavy whipped cream into the cream cheese mixture very gently to not remove the air bubbles. Stop folding when the filling has no longer any lumps and is airy
Poor into the tin and make sure to smooth top
Let sit in the refrigerator for 12 hours
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