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Cheesecake au sudachi et spéculoos

Speculoos and Sudachi cheesecake

Ingredients for 6-8 people

Directions

1. Crush speculoos to obtain a sand like consistency and mix with butter slowly melted in the microwave.

2. Slightly oil the mold, pour the speculoos mix into the mold and use a plate to flatten the mix. Keep in the fridge.

3. Soften the gelatine sheets in a bowl of cold water. While it is softening, zest the sudachi lime then squeeze the citruses and set the juice aside. Bottled juice can easily replace fresh citruses in case you do not have any.

4. Pour Philadelphia in a mixing bowl and soften it for 30 seconds in the microwave to make it more malleable. In a smaller bowl, put 2 tablespoons of softened Philadelphia and citruses juice and heat it one more time in the microwave to obtain a warm mix. Dilute the drained gelatine sheets in the same small bowl and transfer into the mixing bowl with remaining Philadelphia and stir well.

5. Add 90 g of Sensoto brown sugar, part of the zest and stir again. Keep the remaining zest to decorate.

6. Progressively add the whipped cream while gently mixing.

7. Take the mold with speculoos base out of the refrigerator, pour the preparation on the base and and leave to cool for at least 4h.

Sudachi has a dark green peel but if you leave it out of the refrigerator for a few days its color can lighten or even become as yellow as a yuzu ! The taste remains the same but your zests will be lighter.

You can also make this recipe with other citruses such as yuzu , yuko etc. Of course you can also use other biscuits but the speculoos goes particularly well with the sudachi!

Bon appétit !

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