Make the most delicious individual speculoos cookie cheesecakes! With a crunchy base, rich cream, and a topping of caramelized speculoos cookie praline! A cheesecake with a hint of cinnamon!
Ingredients
- 150 g digestive-type cookies
- 180 g heavy cream 35%
- 140 g granulated sugar
- ¼ tsp cinnamon
- 1 pinch salt
- 400 g cream cheese
- 180 g heavy cream 35%
- 40 g powdered sugar
- 1 pinch salt
- 180 g digestive-type cookies
- 50 g butter
- ½ tsp cinnamon
Instructions
Place the cookies in a food processor, pulse until they become crumbs, and leave them in the processor. Pour the heavy cream into a bowl and cover with plastic wrap. Heat in the microwave for 1 minute at 800 Watts. Remove from the microwave and set aside. Place a pan over medium heat, pour about 1/5 of the sugar and let it melt into caramel. Repeat the process for 4–5 more portions, stirring occasionally with a wooden spoon until it becomes caramel. Add the heavy cream to the pan with the caramel and stir with the spoon for 1 minute until the mixture is uniform. Remove from heat and let the caramel cool for at least 30 minutes. Pour the caramel into the food processor with the cookies, add the cinnamon and salt, and blend for 1 minute until a smooth praline is formed. Serve immediately or transfer the praline to an airtight jar. Store in the fridge for about 1 month.
For the cream in a bowl, combine 100 g of the cookie praline, cream cheese, heavy cream, powdered sugar, and salt. Whip with a hand mixer on medium-high speed for 2–3 minutes until a firm cream is achieved. Transfer the cream to a piping bag, cut the tip with scissors, and set aside until needed.
For the base, place the cookies, butter, and cinnamon in a food processor and pulse until the cookies become crumbs. If the praline has thickened at this stage, you can warm it in the microwave for about ½ minute at 800 Watts. Divide the cookie crumbs into 6 glasses, keeping a few for garnish. Top with the cream and praline. Sprinkle with the remaining cookie crumbs and serve.