Speculoos Cheesecake
Ingredients
Part Acabamento
Part Base
Part Montagem
Process
01. Place the Zeelandia SC Brownie in the mixer.
02. Add the oil and eggs and mix at medium speed (speed 2) for approximately 3 minutes. Use a paddle attachment.
03. Place in a rectangular mold (30 x 50 x 2 cm), previously greased and lined with parchment paper.
04. Bake at 200°C for approximately 14 minutes in deck oven.
05. Cool.
06. Using a round cutter, cut discs of approximately 6.5 cm in diameter.
07. Set aside.
MONTAGE
01. Place the cream cheese and Zeelandia Speculoos Chocolatier in the mixer and mix with a whisk attachment for approximately 3 minutes at medium speed (speed 2).
02. Add the whipped cream and mix for 2 minutes at medium speed (speed 2).
03. Place one SC Brownie disc at the bottom of each 6.5 cm diameter by 4 cm height ring, previously greased with oil and sugar or acetate.
04. Using a pastry bag with a smooth tip, apply approximately 80 g of cheesecake filling the entire ring.
05. Refrigerate until firm.
TIP
- They can also be placed in the freezer or ultra-freezer.
FINISHING
01. Heat the Speculoos Chocolatier in a double boiler or microwave until the desired consistency is achieved.
02. Remove the cheesecakes from the rings.
03. Spread approximately 25 g of Speculoos Chocolatier over the surface of each cheesecake.
04. Decorate as desired.
Tips
- Turbo Oven: 160ºC for approximately 12 minutes.
- The same recipe can be used to make larger cakes.
- The individual portions can be frozen without the finishing touches.
Yield
28 Units of 125 g
Equipment
Oven , Mixer , Stove , Refrigerator , Piping Bag , Whisk Attachment , Paddle Attachment , Scale , Rings , Smooth Tip , Round Cutter , Microwave , Parchment Paper , Rectangular Mold
Suggested shelf life
72
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 295 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 17 | % VD (*) |
| Aç adicionados (g) | 15 | % VD (*) |
| Proteínas (g) | 3.4 | % VD (*) |
| Gorduras totais (g) | 19 | % VD (*) |
| Gorduras saturadas (g) | 8.6 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 127 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Speculoos Cheesecake
Ingredients
How to make it
BASE
01. Place the Zeelandia SC Brownie in the mixer.
02. Add the oil and eggs and mix at medium speed (speed 2) for approximately 3 minutes. Use a paddle attachment.
03. Place in a rectangular mold (30 x 50 x 2 cm), previously greased and lined with parchment paper.
04. Bake at 200°C for approximately 14 minutes in deck oven.
05. Cool.
06. Using a round cutter, cut discs of approximately 6.5 cm in diameter.
07. Set aside.
MONTAGE
01. Place the cream cheese and Zeelandia Speculoos Chocolatier in the mixer and mix with a whisk attachment for approximately 3 minutes at medium speed (speed 2).
02. Add the whipped cream and mix for 2 minutes at medium speed (speed 2).
03. Place one SC Brownie disc at the bottom of each 6.5 cm diameter by 4 cm height ring, previously greased with oil and sugar or acetate.
04. Using a pastry bag with a smooth tip, apply approximately 80 g of cheesecake filling the entire ring.
05. Refrigerate until firm.
TIP
- They can also be placed in the freezer or ultra-freezer.
FINISHING
01. Heat the Speculoos Chocolatier in a double boiler or microwave until the desired consistency is achieved.
02. Remove the cheesecakes from the rings.
03. Spread approximately 25 g of Speculoos Chocolatier over the surface of each cheesecake.
04. Decorate as desired.
Tips
- Turbo Oven: 160ºC for approximately 12 minutes.
- The same recipe can be used to make larger cakes.
- The individual portions can be frozen without the finishing touches.
Yield
28 Units of 125 g
Equipment
Oven , Mixer , Stove , Refrigerator , Piping Bag , Whisk Attachment , Paddle Attachment , Scale , Rings , Smooth Tip , Round Cutter , Microwave , Parchment Paper , Rectangular Mold
Suggested shelf life
72 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 295 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 17 | % VD (*) |
| Aç adicionados (g) | 15 | % VD (*) |
| Proteínas (g) | 3.4 | % VD (*) |
| Gorduras totais (g) | 19 | % VD (*) |
| Gorduras saturadas (g) | 8.6 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 127 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.