No-bake cheesecake with candied rosemary
This cheesecake is a joy to make and to serve!
This cheesecake is a true explosion of flavor thanks to its gingerbread crust, creamy vanilla mixture, candied rosemary, and fresh fruit. A joy to make and serve! Plus, this cheesecake doesn't require baking; just let it set in the refrigerator, decorate, and dig in!
Preparation
Grind the speculaas cookies finely in a food processor. Add the melted butter and mix until smooth.
Line the baking pan with baking paper. Spread the speculaas mixture over the base and press firmly.
Halve the vanilla pod and scrape out the soft core with a knife. Mix the vanilla with the heavy cream, sugar, whipped cream stiffener, and cream cheese.
Spread the mixture over the speculaas base and place it back in the refrigerator for at least 4 hours.
Lightly brush the rosemary sprigs with egg white. Sprinkle with sugar and let dry.
Cut the fruit into the desired shape and distribute it over the edge of the cake together with the red berries and candied rosemary.
Remove the cake from the tin and serve with icing sugar.
Variatietip
Ook lekker met geschaafde chocolade als topping.
Ingredients
- 260 g speculaaskoeken
- 150 g boter, gesmolten
- 1 Vanillestokje
- 375 ml slagroom, vloeibaar
- 120 g suiker
- 2 zakjes slagroomversteviger
- 350 g roomkaas
- 2 takken rozemarijn
- 1 eiwit
- 2 el suiker
- 1 mandarijn
- 1 sinaasappel
- 1 grapefruit
- 1 citroen
- 50 g rode bessen
- Poedersuiker, om te serveren
Supplies
- Food processor
- Baking tin Ø24
- Baking paper
- Refrigerator
Products used in this recipe
€4,99