Cheesecake

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Set up a bain-marie with water and gently melt the butter in a mixing bowl.
   ▶ ≈1:05
2. 2
   Cut the speculoos biscuits into small, fairly fine pieces without making them into powder.
   ▶ ≈1:22
3. 3
   Mix the melted butter into the biscuit pieces, ensuring the butter coats all the crumbs evenly.
   ▶ ≈1:38
4. 4
   Press the biscuit-butter mixture into the mold, spreading and compacting it well to form a firm base.
   ▶ ≈2:06
5. 5
   Place the crust in the refrigerator to set.
   ▶ ≈2:46
6. 6
   Chill the mixing bowl and beaters in the refrigerator to help the cream whip better.
   ▶ ≈2:58
7. 7
   Add the liquid cream, Philadelphia cream cheese, mascarpone, and icing sugar to the chilled bowl.
   ▶ ≈3:10
8. 8
   Whisk gently with the mixer starting at low speed, then gradually increase the speed until the mixture reaches the desired consistency.
   ▶ ≈3:27
9. 9
   Pour the cheese filling onto the chilled crust and smooth the surface with a spatula until even.
   ▶ ≈4:05
10. 10
    Refrigerate the cheesecake overnight to allow it to set completely.
    ▶ ≈4:58
11. 11
    Use a blowtorch or a knife dipped in water, passing it between the cake and the ring to unmold it.
    ▶ ≈5:21
12. 12
    Optionally, use a blowtorch to lightly torch the surface for added texture and presentation.
    ▶ ≈6:23
13. 13
    Allow the cheesecake to come back to room temperature before serving, and optionally accompany with red fruit coulis.
    ▶ ≈6:50