Dutch Sinterklaas Cheesecake
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!
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.
Makes: 6inch round
Ingredients you need per step are listed below the step in Italic
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
1. Ingredients: Make sure the ingredients for the cheesecake filling are at room temperature so you can mix them well.
2. Oven: If your oven has multiple settings, use conventional heat. This way, the cheesecake will bake more evenly (and won't crack).
3. Vanilla extract: If you can get it, use natural vanilla extract. You can make it yourself with this vanilla extract recipe (which is much cheaper than a small bottle from the store and will last a very long time).
4. Storage
- 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
Calories: 582kcal | Carbohydrates: 40g | Protein: 8g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 148mg | Sodium: 207mg | Fiber: 0.3g | Sugar: 27g | Vitamin A: 1243IU | Vitamin C: 0.3mg | Iron: 1mg
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