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.
- 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.
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!
SUBSCRIBE for more videos of By Andrea Janssen:
https://www.youtube.com/c/ByAndréaJanssen
Stroopwafel cheesecake
For slices
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
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
Ingredients you need per step are listed below the step in Italic
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.
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.
Indication Nutritional Value (Per Person / Portion):
Calories: 572kcalCarbohydrates: 54gProtein: 10gFat: 35gSaturated Fat: 19gCholesterol: 125mgSodium: 410mgFiber: 1gSugar: 24gVitamin A: 963IUIron: 3mg
Share by Email
Leave a Reply