Gingerbread cheesecake
A creamy cheesecake with the crunch of gingerbread
Warm autumn air, a cup of tea, and the aroma of biscuits and speculaas spices slowly drifting through the house — that's what this Kruidnoten Cheesecake is all about: a creamy cream cheese filling, a crunchy kruidnoten base, and all of that with the taste of vanilla, biscuits, and speculaas spices.
Preparation
Preheat the oven to 180°C.
Grind the gingerbread nuts finely in a food processor. Melt the butter and stir it into the gingerbread nuts.
Line a 24cm springform pan with baking paper and spread the spice mixture on the base.
Press firmly with a spoon and place in the refrigerator.
Mix the cream cheese with the sugar, gingerbread spices, vanilla pulp and a pinch of salt and add the eggs one by one.
Finally, mix in the crème fraîche.
Pour this mixture onto the spiced nut base and place in the oven.
Place a bowl of water on the bottom of the oven and bake the cake for 50 minutes.
Turn off the oven and let the cheesecake cool for an hour.
Then place it in the refrigerator until it has completely cooled.
Decorate with extra (chocolate) spice nuts.
Ingredients
- 250 g kruidnootjes
- 75 g boter
- 500 g roomkaas
- 100 g kristalsuiker
- 3 eieren
- 125 g crème fraise
- 1 tl Verstegen Koek en Speculaas kruiden
- 1 Verstegen Vanillestokje
- snufje zout
- (chocolade) kruidnoten ter decoratie
Supplies
- food processor or mixer
- springform pan 24 diameter
Products used in this recipe
€4,99