Dutch Sinterklaas Cheesecake with White Chocolate is a festive cake for an actual birthday. Not my birthday, but that of Saint Nicholas, which is celebrated in the Netherlands on December 5. This recipe with speculoos is so delicious that I want to share it with you. Let's get started quickly!
Pepernoten Cheesecake with White Chocolate
A delicious sweet cake to serve around or on Sinterklaas evening. Namely a delightful creamy cheesecake with a hint of kruidnoten flavor. A delicious base of crumbled spiced cookies and white chocolate (which melts in the oven). You easily prepare it in the food processor or rolling pin.
Then, there is the creamy filling of cream cheese, cream, vanilla, and eggs. The speculoos spread on top, and you swirl it through the cheesecake layer. It's very easy, and you can be sure that no two cheesecakes are the same.
Although a cheesecake is often considered a tricky recipe, you can't go wrong when you follow the steps in this recipe!
This recipe has been adapted from a recipe from the book Cheesecake of Berko.
Biscoff Speculoos Cheesecake
And when the Speculoos Cheesecake has cooled completely, you can garnish it. Finely chopped pepernoten, chocolate pepernoten, or small chocolate decorations. But you can also choose, as has been done here, to make a nice dollop of whipped cream, into which you press a gingerbread nut. It doesn't matter; it always looks great, and I'm sure you'll enjoy every bite.
So here is my favorite Sinterklaas Cheesecake with White Chocolate. Happy Sinterklaas!
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
Cheesecake bottom
- 3½ oz. tea biscuits
- 2 tablespoons white chocolate
Cheesecake filling
- 1 cup cream cheese , room temperature
- ⅓ cup sugar
- 1 egg, size L
- 1 egg yolk, size L
- 1 tablespoon cream
- 1 teaspoon vanilla extract
- 1 tablespoon flour
- ½ cup speculoos spread
Garnish
- 1 cup cream, mixed with 2 tablespoons of sugar until it's stiff.
Instructions
Cheesecake bottom
- Preheat the oven to
350 °F (top and bottom heat). Preferably, use a conventional oven (see Tips). - Put the cookies and chocolate in the bowl of your food processor and pulse until crumbled.3½ oz. tea biscuits, 2 tablespoons white chocolate
- Cover the bottom of the spring form 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. Meanwhile, turn the oven back to300 °F.
Cheesecake filling
- Beat the cream cheese lightly on high speed and add the sugar, spoon by spoon. Then mix for another 2 minutes so that the filling becomes very airy.1 cup cream cheese, ⅓ cup sugar
- Add the egg and egg yolk and mix well.1 egg, 1 egg yolk
- Pour in the cream and vanilla extract and mix everything for another 1 minute.1 tablespoon cream, 1 teaspoon vanilla extract
- Set the mixer to low and add the flour.1 tablespoon 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 drip on top of the cheesecake.½ cup speculoos spread
- 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 during that time.
- Place the cheesecake in the refrigerator and set it in the fridge for at least 4 hours.
Garnish
- Spoon the whipped cream into a piping bag and make a nice dot on the cheesecake.1 cup cream
- Press a pepernoot or halved Speculoos biscuit into the whipped cream.
Notes
- Refrigerator: You can keep a cheesecake in the fridge for two days. Cover it so it doesn't dry out.
- Freezer: If you want to freeze the cheesecake, cut it into cake slices after it has set. Wrap each point individually in foil and then in a freezer box or bag. You can store it for up to 1 month. Thaw the cheesecake in the refrigerator.
Nutrition
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