Cheesecake in a Glass - Cheesecake with Orange and Bastogne Biscuits

Recipe for an easy cheesecake without gelatine, - cheesecake in a glass with orange curd and crushed Bastogne biscuits.

Course Dessert

Cuisine Danish

Nøgleord Cheesecake, Cheesecake in a glass, cheesecake without gelatine

Total Time 15

Servings people

Calories 565kcal

175 g Bastogne biscuits Belgian caramelised spiced biscuits – Lotus Biscoff or speculoos work too
50 g butter

Melt the butter in a saucepan, and take the pan off the heat.
Blitz or crush the biscuits to fine or medium-fine crumbs, and stir them into the melted butter.
Divide the biscuit mixture between 6 serving glasses.
Don't press the crumbs down as you would for a classic cheesecake, – they should simply sit in an even layer.

Put the cream cheese, cream, icing sugar, vanilla sugar, orange juice and orange zest in a bowl, – and whisk together until the cream thickens.
It thickens quickly, so take care not to over-whisk.
Transfer the cheesecake cream to a piping bag (it is the easiest way to control it), and pipe the cream on top of the biscuit crumbs.
Make sure it reaches right to the edges of the glasses, so the curd can't run through.
Spoon a couple of tablespoons of orange curd on top, and decorate with crushed Bastogne biscuits, a little thyme and/or an edible flower.