Speculoos Cheese Cake

Orange Emulco

INGREDIENTS	DIRECTIONS
The Crust 250g McVitie’s Cookies (Digestive Biscuits) 100g Melted Butter The Cake Batter 500g Cream Cheese (Room Temperature) 80g Sugar 5 Eggs 100g Whipping Cream 20g Flour 15g Speculoos Emulco (Flavoring) The Topping 100g Biscoff Spread (Melted) Biscoff Cookies (for decoration)	1. Bake:Prepare a water bath (place the cake tin inside a larger tray filled with hot water). Bake at 170°C for 20 minutes. 2. Decorate:Once baked and slightly cooled, spread the 100g Biscoff Spread over the top. Finish by arranging Biscoff cookies on top as decoration.Mix Cream 3. Cheese Base:In a mixing bowl, pour in the 500g cream cheese and 180g sugar. Mix until dissolved and smooth. 4. Add Thickeners & Eggs:Add the 20g flour and 5 eggs. Mix well until fully combined (“dissolved together”). 5. Finish Batter:Pour in the 100g whipping cream and 15g Speculoos Emulco. Mix until the batter is uniform in color and texture. Set aside. 6. Prepare Crust:In a separate bowl, combine the 250g McVitie’s cookies (crushed) and 100g melted butter. Fold them together until the crumbs are coated. 7. Assemble:Pour the crust mixture into your cake mold and press it down to form the base. Pour the prepared cake batter on top of the crust.

INGREDIENTS

DIRECTIONS

The Crust

250g McVitie’s Cookies (Digestive Biscuits)

100g Melted Butter

The Cake Batter

500g Cream Cheese (Room Temperature)

80g Sugar

5 Eggs

100g Whipping Cream

20g Flour

15g Speculoos Emulco (Flavoring)

The Topping

100g Biscoff Spread (Melted)

Biscoff Cookies (for decoration)

1. Bake:Prepare a water bath (place the cake tin inside a larger tray filled with hot water). Bake at 170°C for 20 minutes.

2. Decorate:Once baked and slightly cooled, spread the 100g Biscoff Spread over the top. Finish by arranging Biscoff cookies on top as decoration.Mix Cream

3. Cheese Base:In a mixing bowl, pour in the 500g cream cheese and 180g sugar. Mix until dissolved and smooth.

4. Add Thickeners & Eggs:Add the 20g flour and 5 eggs. Mix well until fully combined (“dissolved together”).

5. Finish Batter:Pour in the 100g whipping cream and 15g Speculoos Emulco. Mix until the batter is uniform in color and texture. Set aside.

6. Prepare Crust:In a separate bowl, combine the 250g McVitie’s cookies (crushed) and 100g melted butter. Fold them together until the crumbs are coated.

7. Assemble:Pour the crust mixture into your cake mold and press it down to form the base. Pour the prepared cake batter on top of the crust.

FAQ

1. How does climate change affect the taste of food?

Climate change alters growing conditions like temperature and rainfall, which can change the balance of sugars, acids, and aromatic compounds in plants, directly impacting their final taste and aroma.

2. What is Controlled Environment Agriculture for flavours?

It is a method of growing flavour-producing plants like herbs and spices indoors, where factors like light, temperature, and water can be precisely managed to ensure a consistent and reliable crop.

3. How does Green house Flavour ensure the quality of its raw materials?

We ensure quality by working closely with our growers, diversifying our supply sources, and using biomolecular analysis to verify the flavour profile of our raw materials before processing.

4. Can you create unique Malaysian-inspired flavours?

Yes, we specialise in developing unique Malaysian-inspired flavours by leveraging the country’s diverse regional ingredients and heritage profiles. From Bentong ginger and Cameron Highlands strawberries to iconic favourites such as Musang King durian, pandan leaf, Perak white coffee, and Johor M2 pineapple, we create distinctive flavour solutions that capture authentic local taste while meeting modern application needs.