Lemon Cheesecake
with a speculaas base | to share
Tags:
Recipe
Allergens:
Wheat
•Milk
•Egg
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time1 hour
Cooking Time20 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
180 g
Speculaas pieces
(Contains Wheat May be present Gluten)
300 g
Cream cheese
(Contains Milk)
2 piece
Egg
(Contains Egg)
4 piece
Lemon
Not included in your delivery
80 g
[Plant-based] butter
4 tablespoon
Sugar
Nutrition Values
Energy (kJ)4670 kJ
Calories1116 kcal
Fat71.2 g
Saturated Fat46.3 g
Carbohydrate94.2 g
Sugar56.1 g
Dietary Fiber4.3 g
Protein23 g
Salt2.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Saucepan
•Cake tin (24cm ø)
•Mixing Bowl
•Mixer
Cooking Steps
1
- Crush the speculaas pieces in a food processor until you get fine crumbs (see Tip).
- Melt the butter in a saucepan and mix in the crushed speculaas.
- Add the mixture to a 24cm cake tin and press down firmly with the back of a spoon to form the base layer.
- Cool the speculaas base in the fridge until the filling is ready.
Tip: You can also add the speculaas pieces to a ziplock bag and crush them with a rolling pin.
2
- Preheat the oven to 170°C.
- Zest and juice the lemons.
- Add the cream cheese, eggs and sugar to a mixing bowl.
- Use a handheld mixer to combine until the mixture reaches a light consistency, then mix in 3 tbsp of lemon zest and half of the lemon juice.
3
- Spread the filling over the base.
- Transfer the cheesecake to the oven and bake for 45 - 50 minutes.
4
- Let the cheesecake cool down to room temperature before serving.