Grind
speculoos
, add
butter
and
sugar
. Press into the bottom of jars (about 1-2 cm thick). Bake at 140°C for
10 min
. Let cool for
15 min
. Put
cream cheese
,
sugar
, and
cornstarch
in a
mixer
with a paddle attachment and beat on low speed until creamy, about
5 min
. Blend in remaining
cream cheese
. Increase mixer speed to medium, add remaining
sugar
and a pinch of
vanilla
. Add
egg
, beating well. Add
heavy cream
and mix briefly until just combined (do not overmix!). Pour about 170ml of batter into each jar (enough for about 7 jars). Place jars in a
water bath
set to
80°C
, and once it reaches temperature, set a timer for
90 min
. After, remove jars and let cool to room temperature before placing in the
fridge
.