Soy Cream Mock Cheesecake

Ingredients (yields: 6 servings)
  • 100 g speculoos

  • 20 g butter

  • 360 g white chocolate

  • 360 g soy cream

  • 5 tbsp lemon juice

Realisation
  1. Line the bottom and sides of a 17 cm springform pan with parchment paper;

  2. Crush the speculoos;

  3. Melt the butter and add it to the crushed speculoos, mixing until evenly combined;

  4. Press the butter-speculoos mixture firmly into the bottom of the springform pan;

  5. Melt the chocolate in a double boiler, then let it cool slightly;

  6. Add the melted chocolate to the soy cream and mix until well combined;

  7. Slowly pour in the lemon juice in a thin stream, stirring constantly until fully incorporated;

  8. Pour the chocolate-soy cream mixture over the speculoos crust;

  9. Chill in the refrigerator for at least 4 hours;

  10. Serve and enjoy!