Winter Speculoos Cheesecake in a Jar

Recipe and photo: Liz Sinner - vegelizous

1. Using your hands, crumble the BIOG speculoos biscuits into small pieces, or use a food processor to finely grind them. Evenly distribute the crumbs into four jars.
2. Whip the BIOG cream with the vanilla sugar, and stir in the BIOG “Stoffi”, the BIOG natural yoghurt, and add sugar to taste. Evenly distribute the mixture on top of the speculoos base.
3. For the orange curd, grate the peel of the organic orange. Mix the zest with the orange juice, BIOG egg, BIOG cane sugar, BIOG ground cinnamon, and cornstarch until smooth. Heat the mixture over medium-high heat, stirring constantly to prevent lumps and avoid the eggs from curdling. Stir until the mixture thickens, and if needed, let it briefly come to a boil. Remove the orange curd from the heat and stir in cold BIOG butter pieces. Evenly distribute the orange curd over the cream and garnish each jar with half a speculoos biscuit.