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 delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Springform 10 inch (26 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
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
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.
Leave a Reply