Recipe for gingerbread cheesecake
This gingerbread cheesecake is perfect to make for Sinterklaas evening!
Creamy white chocolate cheesecake on a delicious gingerbread base with extra chocolate gingerbread on top.
Preparation
Preheat the oven to 180°C.
Finely grind the gingerbread nuts in a food processor. Melt the butter and mix it into the gingerbread nuts. Line a 24cm springform pan with baking paper and spread the gingerbread mixture on the base. Press firmly with a spoon and refrigerate.
Mix the cream cheese with the sugar, Cookie & Speculaas Spice Mix, vanilla, and a pinch of salt. Add the eggs one at a time. Finally, fold in the crème fraîche.
Pour this mixture onto the gingerbread base and bake in the oven. Place a bowl of water on the bottom of the oven and bake for 50 minutes.
Turn off the oven and let the cheesecake cool for an hour. Then refrigerate until completely cooled. Garnish with extra (chocolate) spice nuts.
Ingredients
- 250 gram kruidnootjes
- 75 gram boter
- 500 gram roomkaas
- 100 gram kristalsuiker
- 3 eieren
- 125 g crème fraîche
- 1 tl Specerijenmix voor Koek & Speculaas
- 1 Vanillestokje
- Snufje zout
- (chocolade)kruidnoten ter decoratie
Products used in this recipe
€4,99