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
Line the bottom and sides of a 17 cm springform pan with parchment paper;
Crush the speculoos;
Melt the butter and add it to the crushed speculoos, mixing until evenly combined;
Press the butter-speculoos mixture firmly into the bottom of the springform pan;
Melt the chocolate in a double boiler, then let it cool slightly;
Add the melted chocolate to the soy cream and mix until well combined;
Slowly pour in the lemon juice in a thin stream, stirring constantly until fully incorporated;
Pour the chocolate-soy cream mixture over the speculoos crust;
Chill in the refrigerator for at least 4 hours;
Serve and enjoy!