Hi everyone! Here’s the recipe of a delicious Baked Cheesecake! This one is made up of a Lemon Cheesecake, placed between two discs of Speculoos mix, and topped with Lemon Whipped Ganache and some dots of Lemon Curd ? I really love the texture of this baked Cheesecake, it’s so creamy and light. Plus, it’s so easy to make so no more excuses!
For 4 Cheesecake of 8cm:
Cheesecake (you may have some left)
- 235g of cream cheese (philadelphia)
- 80g of sugar
- 80g of eggs
- 110g of full liquid cream
- 2 pinches of salt
- 10g of flour
Speculoos disc:
- 150g of speculoos
- 60g of butter
Lemon Ganache:
- 125g of full liquid cream
- 52,5g of white chocolate
- 16,5g of lemon juice
- The zest of 1 lemon
- 3g of powdered gelatin (or sheets)
Lemon Curd (you’ll have some left)
- 25g of butter
- 40g of sugar (or honey)
- 50g of eggs
- 32g of lemon juice
- The zest of 1 lemon
- 1,3g of powdered gelatin
We’ll start with the lemon ganache:
1. Hydrate the powdered gelatin in 6 times its weight in cold water. Let it sit for 10min.
2. Melt the white chocolate in a bain-marie (or microwave).
3. Bring to boil half of the liquid cream (62,5g) with the lemon juice.
4. Pour the boiling cream in three times over the white chocolate and mix vigorously.
5. Add the hydrated gelatin and the other half of cold cream (62,5g).
6. Wrap with cling film (it must touch the surface) and refrigerate overnight.
For the cheesecake (also one day ahead):
1. Preheat the oven to 200°C/392°F normal mode.
2. In a bowl, add the room-temperature cream cheese, the sugar and the lemon zests. Whisk at medium speed until the sugar dissolves and the mixture becomes very creamy.
3. Add the eggs little by little and whisk.
4. Add the room-temperature liquid cream and mix.
5. Finish off by adding the flour and the salt.
6. Take your 8cm mold. If you use bottomless molds, place a piece of aluminum underneath and fold the edges to create a protection around the mold. Now place a disc of baking sheet at the bottom and a strip of baking sheet two times higher than the mold. Make sure to grease the baking sheet with some butter.
7. Pour the mixture inside the mold, about 2cm high.
8. Cook for ~20min. The Cheesecake must have a golden color.
9. Let them cool down at room-temperature and then refrigerate overnight.
For the lemon curd (a day ahead):
1. Hydrate the gelatin.
2. Melt the butter.
3. Add the eggs, the sugar, the lemon juice and the zests. Mix.
4. Cook over medium heat, while whisking, until the cream thickens.
5. Off the heat, add the hydrated gelatin.
6. Wrap with cling film and refrigerate.
For the speculoos mix:
1. Mix the speculoos biscuits.
2. Melt the butter.
3. Combine the butter with the biscuits and mix.
4. Place 1 tbsp of this mixture inside a tart ring of 8cm. Press with a glass or something else and then slightly remove the mold. Repeat the step until you have 8 discs. Freeze until they harden.
It’s time to assemble!
1. Take the ganache out of the fridge and whip it at medium speed until it thickens and becomes very firm. It should stick to the whisk.
2. Place it in a pastry bag with no tip and refrigerate 1h.
3. Also whip the lemon curd a few seconds until the color slightly lightens. Place it in a pastry bag with no tip and also refrigerate for 1h.
4. Unmold the Cheesecake very carefully.
5. Take the speculoos discs out off the freezer. Place the cheesecake over one disc, pipe some lemon curd on the surface, and then cover with a second disc.
6. Cut the end of the lemon ganache pastry bag to create a small hole.
7. Pipe the ganache over the speculoos disc in random waves to create this original look.
8. Decorate with dots of lemon curd and some lemon zests.
Your Cheesecakes are ready! Enjoy!
Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: partage@justonemorecake.com or send me a DM on my Instagram account: blog_justonemorecake
