Ceps cheesecake recipe by Nicolas Scheidt

6 People 60 Min.

An unmissable no-bake ceps cheesecake recipe… sound tempting?

Have you ever tried to make a sweet ceps cheesecake? We bet you haven’t! Although cheesecake originally comes from the USA, there’s no arguing that this delicious dessert has more than just a few fans in Europe. You can find all sorts of recipes online: baked and no-bake cheesecakes, lemon cheesecake, raspberry cheesecake, even Oreo cheesecake!

In this recipe, we invite you to look at this dessert in a whole new light. Contrary to what you might think, dried ceps bring a very subtle and sweet flavor. Ceps cheesecake is an excellent take on the classic Biscoff cheesecake.

And no baking is required. Some gelatin and a few hours in the fridge and it’s set.

Nicolas Scheidt, chef and owner of Café des Spores, has agreed to reveal to us the secrets of his signature dessert (lucky us!). One thing’s for sure, you’ll really make an impression with this twist on the Biscoff cheesecake.

On your marks, get set… Go!

  • 3 egg whites
  • 70 g sugar
  • 15 cl water
  • 25 g dried ceps
  • 70 g butter
  • 140 g Biscoff cookies, crushed
  • 250 g cream cheese
  • 25 cl whipping cream
  • cocoa powder
  • 4 leaves of gelatin
  • 1. Start by mixing the butter and crushed Biscoff cookies into a paste, then spread evenly in the bottom of a tin and chill.
  • 2. Make a caramel with the sugar, add the dried ceps and the water, and simmer for 10 minutes. Mix until you have a smooth paste, then add the gelatin that has been softened in cold water.
  • 3. Whip the egg whites, mix with the cream cheese and the ceps paste, and place in a mixing bowl. Add the whipped cream.
  • 4. Pour everything onto the base you made earlier and chill for at least 6 hours.
  • 5. Before serving, sprinkle with bitter cocoa, crushed Biscoff cookies, caramelized hazelnuts... or all three!

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