Orange cream cheese cakes with speculoos
Ingredients
For the speculoos base:
- 100 g of butter
- 250 g of speculoos biscuits
For the cream:
- 80 g of sugar
- 4 oranges
- 7 sheets of white gelatin
- 500 g of cream cheese, 40%
- 100 g of orange jam
- 100 g of liquid cream
- 1 tbsp of orange liqueur
Instructions
For the base: Mix the speculoos biscuits in the food processor until crumbly. Melt the butter and stir in the speculoos crumbs. Spread the baking rings on a baking sheet covered with parchment. Put some speculoos mixture into 8 baking rings (Ø 8 cm) and press down with a spoon to create the base. Bake for 10-12 minutes at 175 °C. Remove from the oven and let the base cool down in the rings.
For the cream:
1. Peel and fillet the oranges, collecting the juice. Cut about half of the fillets into smaller pieces. Soak the gelatin in some cold water.
2. Mix the cream cheese with the sugar, 75 g of orange jam, and the orange pieces. Heat the orange juice and dissolve the gelatin in it, then mix with some cream cheese and add to the rest of the cream cheese. Store in the fridge until the cream starts to set (about 20 minutes).
3. Beat the liquid cream until stiff and lift it under the orange cream. Add the filling to the baking rings on top of the speculoos base. Chill for at least 2 hours until the cream is firm. Then decorate with the orange fillets. Heat some jam with liqueur or 1 tbsp of water and brush onto the orange fillets.