This is the cheesecake you simply cannot miss at any birthday party at Anne’s, my mother-in-law! In fact, it’s a cheesecake you cannot miss, period. Once you’ve made it and tasted it for yourself, you’ll be left wondering where it’s been all your life!

When the kids were younger and we used to celebrate their birthdays with the whole family, they always asked for Anne’s cheesecake. I could buy the best cake from the best bakery, but Anne’s cheesecake had to be present on the table. And the kids still love it. Each time we go to Brussels to visit my in-laws they ask for it. Each time my mother-in-law comes to visit us she even brings all the ingredients with her to make sure that she’ll be able to make it.
I remember at every child’s birthday, my brother, who loved the cake as much as the children, would pray for the kids not to spit too much on the cake while blowing out the candles.
It’s an easy, delicious, and colorful cake. It’s also definitely less sweet and less buttery than the typical cheesecakes you find in the US.
Prep Time: 40 minutes
Fridge Time: 4 hours
Serving: 8 people
Ingredients:
8g Gelatine sheets for pastry or a bag of Gelatine powder
25cl (1 cup) water for the gelatin – quantity depends on the kind of gelatin you can find
125g (4 1/2oz) sugar
200g (7oz) Speculoos (Lotus) – called Biscoff in the USA
80 g (3oz) butter
200g (7oz) Philadelphia cheese
1 lemon
2 vanilla powder bags – 9g or 0.32oz per bag
25cl (1cup) whipping cream
Topping:
2 packs (280g or 10oz) of frozen raspberries (or another fruit if you prefer)
100g (4oz) sugar
If the coulis is not sweet enough for your taste, you can add more sugar.
  1. Prepare the gelatin as instructed on the package. This will vary based on whether you are using gelatin sheets or powder. There are countries where it’s easier to find one or the other. Add the sugar and stir. Leave it to cool down.
  2. Reduce the speculoos to powder in a food processor.

  3. Add the butter to the Speculoos and mix them together.
  4. Take a baking pan (20 to 22 cm in diameter) and cover the bottom either with a baking sheet or plastic foil. This will help you remove the cake from the container without breaking it.
  5. Spread the Speculoos on the bottom of the baking pan to obtain a flat surface.

  6. Mix the Philadelphia cheese with the lemon juice and vanilla powder in a bowl.
  7. Add the melted gelatin and mix.
    Example of gelatin I find in the US
  8. Beat the cream in another bowl and add it to the mix of Philadelphia cheese/gelatin. Stir gently.
  9. Pour the mix on the Speculoos and shake the baking pan a little bit to obtain a flattened surface. Let it rest in the fridge for at least 4 hours.

  10. Prepare the topping. Pour the frozen raspberry into a pan, spread with sugar, and cover with the lid. Heat on low temperature until the raspberry is completely melted.
  11. Filter in a sieve. Press with a spoon to drain completely. Discard the solid particles and keep the coulis in the fridge.

  12. Remove the cheesecake from the container when it’s time to serve and pour the raspberry coulis on top. Spread gently to cover evenly.

    Enjoy! It’s delicious!
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