Maybe reduce the dough sugar, the speculoos already is quite sweet. Decrease the crust butter, maybe by half
|Preparation time||25 Minutes|
|Cooking time||45 Minutes|
- Add blackberries, sugar and water small saucepan, and heat on low. I like to blend some small part of the blackberries to make it juicier.
- Stir constantly until mixture reaches the consistency of a candy (opens a path at the bottom of the pan), turn off the heat, and let cool a bit.
- Once cold, remove the pie from the pan, and cover with the blackberry topping.
- In a bowl, beat the softened cream cheese for two minutes.
- Add the sugar, and beat for two more minutes.
- Add the eggs one by one and mix until homogeneous.
- Add the vanilla extract, yogurt, and the vanilla extract and beat well until the mixture is completely homogeneous. The quantity of vanilla extract depends on your extract. It can be a few drops if it's concentrate.
- Wrap the spring form pan up the bottom and sides with a double layer of foil.
- Pour the mixture in the base. Put inside a bigger container and fill the container with hot water. Bake for about 45 minutes.
- Check for doneness with a toothpick.
- When it is cooked and not too brown, turn the oven off and slightly open the door.
- The pie should cool completely in the oven, so it does not crack.
- Preheat the oven to 160°C
- In a blender, crunch the speculoos to the consistency of sand. Add the softened butter and mix well to form a paste.
- Place the dough in the bottom of a removable bottom cake pan, and press using a fork or your hands. Cook for 8 to 10 minutes.
- Let it cool, then refrigerate until needed.