This rich and creamy cheesecake combines a classic Maria biscuit base with a smooth, velvety cream cheese filling. It offers a delightful array of toppings, including speculoos spread, lemon curd, cherry pie filling, and a firm white chocolate ganache, allowing for a customizable dessert experience. Garnished with strawberries, lemon slices, speculoos cookies, mint leaves, and Raffaello confections, it’s a feast for both the eyes and the palate.
Why You’ll Love This
- Rich and Creamy: The combination of cream cheese and buttery biscuit base creates a luxurious texture.
- Customizable Toppings: Offers the freedom to choose from a variety of toppings to suit every taste.
- Elegant Presentation: The garnishes add a touch of sophistication and freshness.
- Perfect for Advance Preparation: Ideal for making ahead, with the flavors intensifying overnight.
Ingredients:
- Base:
- 200g Maria biscuits, crushed
- 175g butter, melted
- Cheesecake Batter:
- 800g cream cheese
- 8g vanilla sugar (or vanilla extract)
- 175g granulated sugar
- 60g cornstarch
- 4 eggs
- Toppings:
- Speculoos spread
- Lemon curd
- Cherry pie filling
- Firm White Chocolate Ganache:
- 50ml cream (unwhipped)
- 200g white chocolate, chopped
- Garnishes:
- Strawberries
- Lemon slices
- Speculoos cookies
- Mint leaves
- Raffaello confections
Instructions:
- Prepare Base: Combine crushed biscuits with melted butter and press into a pan.
- Make Cheesecake Batter: Blend cream cheese, sugars, cornstarch, and eggs until smooth. Pour over the biscuit base.
- Bake: Bake the cheesecake until set, then cool completely.
- Prepare Ganache: Heat cream and pour over white chocolate, stirring until smooth.
- Assemble Toppings: Once cooled, spread your choice of toppings on the cheesecake.
- Garnish: Decorate with strawberries, lemon slices, cookies, mint, and Raffaello.
- Chill and Serve: Refrigerate, ideally overnight, before serving.
Enjoy your Ultimate Cheesecake Symphony, a versatile and delicious dessert that’s sure to impress at any gathering!
