Tiramisu cheesecake with speculoos crust: a fusion of heavenly desserts

This Tiramisu cheesecake with speculoos crust is the perfect marriage of two classic desserts: tiramisu and cheesecake. The crunchy, savory speculoos crust complements the light and airy cheesecake mousse, while the layers of coffee-soaked ladyfingers add that unmistakable tiramisu touch. replaces the word nice with emptypped with creamy whipped cream or ganache, this indulgent dessert is sure to be a hit at any gathering. It’s the ultimate combination of creamy, crunchy, and coffee flavors in one stunning cake.

Why you’ll love this recipe:

You’ll love this cheesecake tiramisu for its incredible fusion of flavors and textures. The rich speculoos crust pairs beautifully with the creamy cheesecake mousse, and the coffee-soaked ladyfingers add a delicious layer of tiramisu. It’s a sophisticated yet approachable dessert that’s perfect for impressing your guests or treating yourself to something special. The recipe is versatile, allowing you to add your own touches, and it’s perfect for both casual and formal occasions.

Perfect opportunity:

This tiramisu cheesecake is perfect for any celebration or special event, from birthdays to dinner parties. It’s also great for holiday gatherings, providing a rich and impressive, but not too heavy, dessert. If you’re a fan of both tiramisu and cheesecake, this dessert is the ultimate indulgence that combines the best of both worlds.

Decorating tips:

For a neat finish, pipe whipped cream or ganache on top in a decorative pattern. Dust the top with cocoa powder to keep with the tiramisu theme, or sprinkle with dark chocolate shavings for added elegance. You can also garnish with coffee beans or a drizzle of melted chocolate for an extra touch of decadence.

For the Speculoos Crust:

• 400g of speculoos or biscuits of your choice
• 100 g melted butter
• 60 g cocoa butter

1. Crush the biscuits until they resemble fine crumbs. Add the melted butter and cocoa butter until the mixture holds together. Add additional butter if necessary to achieve the right consistency.
2. Press the mixture into the bottom and up the sides of a springform pan, making sure it is evenly distributed. Set aside.

For the cheesecake mousse:

• 150 g Philadelphia cream cheese
• 50 g of brown sugar
• 2.7 g gelatin (about 1 sheet or 1 teaspoon of powdered gelatin)
• 190 g of thick cream

1. Hydrate the gelatin in cold water.
2. In a heatproof bowl, combine cream cheese and brown sugar. Melt gently over a double boiler until smooth. Stir in gelatin until completely dissolved.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Once the cream cheese mixture has cooled slightly, fold in the whipped cream.

For the Sponge Cake:

• 40g egg yolks (about 2 yolks)
• 65g egg whites (about 2 whites)
• 30 g sugar
• 30 g flour
• 18 g potato starch

1. Preheat your oven to 180°C (350°F).
2. Beat the egg whites until soft peaks form, then gradually add the sugar in three additions, continuing to beat until stiff peaks form.
3. Gently fold in the egg yolks, then the sifted flour and potato starch. Mix gently to avoid the dough collapsing.
4. Pipe two 20cm (8in) circles of the mixture onto a lined baking tray. Bake for about 10 minutes or until lightly browned. Leave to cool.

Assembly:

1. Firmly press the speculoos crust into the bottom and sides of your springform pan.
2. Arrange the cheesecake mousse on the crust, followed by one of the baked ladyfingers.
3. Brush the biscuit with strong coffee to soak it. Repeat the layering with more mousse and the second biscuit, also soaking it with coffee.
4. Finish with a final layer of mousse and refrigerate for several hours (or overnight) to set.
5. Before serving, garnish the top with whipped cream or ganache for decoration. Optionally, sprinkle with cocoa powder or chocolate shavings for a pretty tiramisu look.

Enjoy your Tiramisu cheesecake with speculoos crust—a luxurious fusion of two classic desserts, perfect for any special occasion!