Sinterklaas cheesecake (speculoos) a super tasty cheesecake for a wonderful evening. Creamy, fresh and with that characteristic gingerbread flavor.
Review Cheesecake from
I was allowed to do a review of the book Cheesecake from Berko (in Dutch) and immediately made a Sinterklaas cheesecake out of it: the speculoos cheesecake.
I've find it always nice to be able to review a book and certainly an entire book devoted to cheesecake. Yum, that makes my hard beat faster. How you can best prepare the cheesecakes (the tips and tricks), different variants and very beautiful photos. So here is my review:
Positive points of the book Cheesecake by Berko
- Beautiful photos, fresh and all cheesecakes are look delicious
- Good description of the cheesecake, structure, basic ingredients, tools, toppings and the cheesy steps
- Funny variations, which I had not thought of 1-2-3 myself. The Oreo cheesecake, chestnut cream cheesecake are a small selection of cheesecake recipes.
Some things I've missed in Berko's book of cheesecake
- Almost every recipe refers to crème de fleurette, which is almost impossible to find in the Netherlands. A replacement is given, but I always have the feeling that I am not baking the best cheesecake.
- Although the toppings are very different and inventive, there is little difference in the recipes: the bottom is always the same, the cheesecake filling as well. The variations offered in the introduction are not reflected in the recipes.
- The best cheesecakes are baked with top and bottom heat. This book does not indicate whether hot air or top and bottom heat is used. A pity that I certainly expected in this book.
If you like baking cheesecakes and you want to vary wonderfully with your toppings, then this book is recommended. With nice additional information at an attractive price: this book costs $12.58 and can be purchased via this link at amazon.com. Given the good price-quality ratio and the nice content a big 8.5 for this book.
And now a recipe from the book, adapted to a spring form of 15 cm in diameter, because 26 cm is just a little too big for our family.
It's a good taste!
recipe (a.k.a. speculoos cheesecake)
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- hot air oven or bottom and top heat oven (in that case you increase the temperature indicated in the recipe by 20 degrees Celsius)
- Blender or food processor with knife
- spring form 15 cm
- Baking paper
- 100 grams Marie biscuits
- 2 tablespoons white chocolate
- 250 grams cream cheese get out of the refrigerator 15 minutes before use
- 70 grams sugar
- 1 egg
- 1 egg yolk
- 20 mL cream
- 1 teaspoon vanilla extract
- 1 tablespoon flour
- 100 grams speculoos spread
- 200 ml cream mixed with 2 tablespoons of sugar until it's stiff.
- Preheat the oven to 180 degrees Celsius (top and bottom heat). Do not use hot air because you will get cracks in your cake.
- 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)
- 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 speculaas 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.
- Spoon the whipped cream into a piping bag and make a nice pipe on the cheesecake.
- Press a pepernoot into the whipped cream.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.
- a good pair of knives
- cutting board
- Baking paper or baking mat
- Immersion hand blender and hand mixer
- Brushes, spatulas and other cooking utensils
- Baking form / springform
- Blender, kitchen machines, stand mixer
- Sheet pan, baking tray or baking sheet
Special thanks to publisher Good Cook who were kind enough to make this book available to me for a review.My review is in my own words, I am not paid for this, nor am I told what to write.
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