This cake/ dessert really reminds me of winter months, Christmas... etc. That's why a cheesecake is perfect for November, December... Enjoy this new Blogmas recipe!
Ingredients cookie bottom:
250 grams of speculoos biscuits
60 grams of butter
Ingredients cheesecake filling:
900 grams of cream cheese
270 grams of sugar
5 eggs
1 egg yolk
50 ml of cream (scooping cream)
1 tsp of vanilla extract
25 grams of flour
Preparation method cookie bottom:
Crumble the speculoos biscuits with a mason jar. Until they look all crumbled up (picture).
Melt the butter in a double boiler (au bain-Marie).
Stir the cookie crumbs through the melted butter.
Cover the bottom of the baking tin with parchment paper (a circle).
Pre-heat the over at 180° Celsius.
Bake the cookie bottom for about 5 minutes.
Preparation method cheesecake filling:
Whisk the cream cheese until it is soft and fluffy.
Add the sugar and whisk for 2 more minutes.
Add the eggs and egg yolk and whisk them through it.
Add the cream and vanilla extract and whisk for one more minute.
Add the lower and whisk one more minute until you have a nice smooth mixture (picture).
Pour this cheesecake filling over the pre-baked cookie bottom/ cake base into the baking tin.
Set the oven temperature to 150° Celsius.
Bake the cheesecake at 150° Celsius for 1 hour and a half.
After that, turn off the oven and leave the cake there for about 2 hours to rest.
Last but not least, put the cheesecake in the refrigerator for a minimum of 4 hours, preferably overnight.
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