Speculoos Cheesecake with Tangerine Chili Compote

Rating: 3.84 / 5.00 (219 Votes)

Total time: 1 hour

For the cake base:

For the topping:

For the compote:


For the speculaas cheesecake, first prepare the topping.

For the cheesecake topping, coarsely chop speculaas and mix well with the remaining ingredients.

For the cake base, finely crumble speculaas and stir in the melted butter.

Line a springform pan with baking paper and press the speculoos flat into it. Spread the cheesecake mixture on top and bake at 160 °C convection oven for approx. 50 minutes.

For the mandarin chili compote, peel the mandarins and cut into wedges. Slit open the vanilla pod and scrape out the pulp. Bring to the boil with halved chili pepper, orange juice and sugar.

Mix cornstarch with some cold water and empty into the boiling orange juice.

Simmer for about 4 minutes, stirring constantly, then add the mandarins and simmer for another 5 minutes.

Cut the Spekulatius Cheesecake into pieces and arrange on a plate with the mandarin compote.

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