Cheesecake a typical American recipe that is very popular in the Netherlands. This Stroopwafel cheesecake is a typical Dutch cheesecake and is really delicious.
A delicious cake with a real Dutch product: stroopwafels. Made for my birthday and a success! Of course I will not remember the recipe.
💭 Top tips
- If you haven't got a kitchen machine, you can put the cookies in a bag. Tie the bag and take a rolling pin. Beat the cookies and crunch them;
- If you've got a conventional oven use it! It makes sure that the cheesecake is well-done on the in-and outside. With a convector oven, the outside may be well done, but the inside is still moist.
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Stroopwafel cheesecake
Cheesecake a typical American recipe that is very popular in the Netherlands. This Stroopwafel cheesecake is a typical Dutch cheesecake and is really delicious.
Equipment
convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
springform 10 inch (24 cm) diameter
Ingredients
- 260 grams graham crackers
- 350 grams stroopwafels mini
- 4 eggs size L
- 100 grams butter unsalted, melted
- 500 grams mascarpone
- 3 teaspoons vanilla extract
- 250 grams ricotta
- 150 grams sugar
- 10 grams corn flour
Notes
- If you haven't got a kitchen machine, you can put the cookies in a bag. Tie the bag and take a rolling pin. Beat the cookies and crunch them;
- If you've got a conventional oven use it! It makes sure that the cheesecake is well-done on the in-and outside. With a convector oven, the outside may be well done, but the inside is still moist.
Instructions
- Preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius).
- Place the rack on the lowest ledge in the oven.
- Butter the baking form with a bit of butter.
- Cover the bottom of the baking dish with the baking paper.
- Crush the cookies in a kitchen machine and mix them with the melted butter.
- Spoon the cookie mixture into the baking form and flatten the cookie mixture with the back of a spoon In a bowl mix the sugar and eggs until it's fluffy.
- Add the ricotta, mascarpone, vanilla, and cornflour and mix until everything is incorporated. Spoon the cheese mixture on top of the cookies on the bottom.
- Flatten the top with a spatula.
- Bake the cake for 40 minutes and take it out of the oven.
- Let it cool down to room temperature.
- Put it in the refrigerator for at least 3 hours.
- Just before serving crunch half of the stroopwafels and sprinkle them on top of the cake.
- Press some cookies into the cheesecake to get a nice touch.
Nutrition
Calories: 572kcalCarbohydrates: 54gProtein: 10gFat: 35gSaturated Fat: 19gCholesterol: 125mgSodium: 410mgPotassium: 181mgFiber: 1gSugar: 24gVitamin A: 963IUCalcium: 151mgIron: 3mg
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