Valentine's Day Lemon-Raspberry Cheesecake
with a speculaas base | to share
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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
125 g
Raspberries
180 g
Speculaas pieces
(Contains Wheat May be present Gluten)
300 g
Cream cheese
(Contains Milk)
2 piece
Egg
(Contains Egg)
1 piece
Lemon
Not included in your delivery
80 g
[Plant-based] butter
4 tablespoon
Sugar
Nutrition Values
Energy (kJ)4586 kJ
Calories1096 kcal
Fat70.9 g
Saturated Fat46.3 g
Carbohydrate89.2 g
Sugar55.3 g
Dietary Fiber3.3 g
Protein22.9 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 the lemon.
- Add the cream cheese, eggs and sugar to a mixing bowl.
- Use a handheld mixer to mix the ingredients into a light consistency and then mix in 1 tsp of lemon zest.
3
- Spread the filling over the base.
- Use the raspberries to make a heart shape on top of the filling.
- Transfer the cheesecake to the oven and bake for 45 - 50 minutes.
4
- Let the cheesecake cool down to room temperature.
- Serve the cheesecake in slices.