fbpx Cheese-cake speculaas shortbread biscuits and candied apple recipe

Cheese-cake speculaas shortbread biscuits and candied apple recipe

Cheese-cake spéculoos et pomme confite
Preparation time
40 min
Cooking time
30 min

Some history

A popular dish in North-America, cheese-cake owes its origin to the German immigrants’ "Käsekuchen". For this recipe, we work with local apple compote and salted butter caramel, as for a Tarte Tatin.


For the biscuit:

  • 250g of speculaas
  • 100g of butter
  • 4 Royal Gala apples
  • 200g of sugar
  • 70g of butter


For the cream:

  • 380g of white chocolate
  • 38cl of milk
  • 750g of Philadelphia cream cheese
  • 1 vanilla bean
  • 60g of sifted icing sugar


Dissolve the white chocolate with milk in a bain-marie. Cool while stirring from time to time. Mix in an immersion blender.


To candy the apples:

Make a dry caramel. Once the colouring obtained, add butter and stir. Pour into a sponge cake mould and add the 4 apples cut into two, peeled and cored. Bake at 170°C for 35 minutes - remember to turn them over while cooking. Cool before serving. While the apples bake, whip the Philadelphia cream cheese with vanilla and icing sugar until the mixture becomes creamy. Then add in the white chocolate in two steps. In a ring, make a pastry with the creamed butter and crushed speculaas. Spread with a spoon and cool. Once the pastry sets, lay on the candied apples and the cream and leave to set in the fridge approximately 6 hours.

Wine suggestion

Champagne Nicolas Feuillatte brut rosé
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