For my last cooking class, I wanted the perfect cheesecake : creamy but not too heavy nor compact, with a slight taste of sour given by the cream cheese and not too sweet. And I like the contrast of flavours between lime and raspberry. And of course, a crusty base made of speculoos, otherwise why living in Belgium? (not for the weather, that's for sure).
Mission accomplished with this version! I dare you won't be able to resist it. And what a look!
It's an easy recipe if you follow the steps and be patient enough to let it cool a few hours.
Ingredients for 8 people
600g cream cheese
5 tbsp lime juice
2 tbsp icing sugar
2 tbsp flour
Heat the oven to 180C/fan 160C/gas 4.
Crush the speculoos in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with 50g melted butter until it's completely mixed. Press into a 20cm springform tin, or at the bottom of individual circles or muffins moulds and bake for 5 minutes, then cool.
Beat the cream cheese with flour, sugar, 3 tbsp lime juice and cream until light and fluffy. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over the crust totally cooled down.
Mix the raspberry with 2tbsp lime juice and icing sugar. Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
For one big cheesecake, create a water bath by placing the cake tin in a slightly larger roasting pan or baking dish. Carefully pour hot water halfway up the sides of the springform. You can skip this step for individual portions.
Bake at 280°F/150°C for about an hour (about 25 minutes for smaller portions), until the edges look set but the center jiggles slightly. Let cool on a rack, then cover and refrigerate for several hours before serving.
My tip: If you're a fan of raspberry, I would recommend to serve it with the raspberry sauce.