Sinterklaas cheesecake (speculoos) a super tasty cheesecake for a wonderful evening. Creamy, fresh, and with that characteristic gingerbread flavor.
A delicious sweet cake to serve on December 5th, Sinterklaas Eve. A delicious flavorful creamy cheesecake with a hint of gingerbread. And although there are cooks that think cheesecake is very difficult, when you follow the steps in this recipe, it can't go wrong.
This recipe is adapted to a recipe from the book Cheesecake of Berko
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- If you have multiple settings on your oven (convectional/conventional) use conventional (top and bottom heat). This way the cheesecake will bake more evenly (and won't crack). The correct temperature at this position is 355 degrees Fahrenheit (180 degrees Celsius). If you only have a conventional oven bake the cheesecake at 320 degrees Fahrenheit (160 degrees Celsius).
- Make sure that your cream cheese is at room temperature. Then you can mix it better.
- You can store a cheesecake in the refrigerator for up to 2 days.
- It's possible to freeze your cheesecake. After it's ready, slice the cheesecake in edible pieces. Wrap each piece in plastic foil. Then put it in a freezer box or plastic bag. Freeze up to 1 month.
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Sinterklaas cheesecake
For persons
Sinterklaas cheesecake (speculoos) a super tasty cheesecake for a wonderful evening. Creamy, fresh and with that characteristic gingerbread flavor.
Equipment
Ingredients
Cheesecake bottom
- 100 grams tea biscuits
- 2 tablespoons white chocolate
Cheesecake filling
- 250 grams cream cheese get out of the refrigerator 15 minutes before use
- 70 grams sugar
- 1 egg size L
- 1 egg yolk size L
- 20 mL cream
- 1 teaspoon vanilla extract
- 1 tablespoon flour
- 100 grams speculoos spread
Garnish
- 200 ml cream mixed with 2 tablespoons of sugar until it's stiff.
Ingredients you need per step are listed below the step in Italic
Instructions
Cheesecake bottom
- Preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius) (top and bottom heat). Preferably use a conventional oven (see Tips).
- Put the cookies and chocolate in the bowl of your food processor and crush.
- Cover the bottom of the cake pan with baking paper.
- Spread the crumbs on the bottom. Push the bottom smooth with the back of a spoon.
- Bake the bottom for 15 minutes.
- Remove the bottom from the oven and let cool. In the meantime, turn the oven back to 150 degrees Celsius (top and bottom heat)
Cheesecake filling
- Beat the cream cheese lightly and add the sugar, spoon by spoon. Then mix for another 2 minutes so that the filling becomes very airy.
- Add the egg and egg yolk and mix well.
- Pour in the whipped cream and vanilla extract and mix everything for another 1 minute.
- Set the mixer low and add the flour.
- Pour the filling into the baking tin and smooth the top.
- Heat the speculoos paste au bain-marie (or 30 seconds in the microwave) and spread over the top of the cheesecake;
- Draw lines with a knife through the speculoos and the cream cheese batter. That way you get a nice marbled effect at the top
- Place the cheesecake in the preheated oven for 80 minutes, then turn the oven off, but leave the cheesecake in the oven for 2 hours with the door closed. Do not open the door in the meantime.
- Place the cheesecake in the refrigerator and let it set in the refrigerator for at least 4 hours.
Garnish
- Spoon the whipped cream into a piping bag and make a nice dot on the cheesecake.
- Press a pepernoot or ginger cookie into the whipped cream.
Notes
- If you have multiple settings on your oven (convectional/conventional) use conventional (top and bottom heat). This way the cheesecake will bake more evenly (and won't crack). The correct temperature at this position is 355 degrees Fahrenheit (180 degrees Celsius). If you only have a conventional oven bake the cheesecake at 320 degrees Fahrenheit (160 degrees Celsius).
- Make sure that your cream cheese is at room temperature. Then you can mix it better.
Indication Nutritional Value (Per Person / Portion):
Calories: 538kcalCarbohydrates: 40gProtein: 7gFat: 39gSaturated Fat: 20gCholesterol: 157mgSodium: 244mgFiber: 1gSugar: 27gVitamin A: 1183IUIron: 1mg
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