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.

Prep Time 25

Cook Time 40

Total Time 1 5

Course Sweets and Sweet Baking

Cuisine American, Dutch

Servings slices

Calories 590 kcal

Ingredients

Ingredients you need per step are listed below the step in Italic

Instructions

Preheat the oven to 350 ℉.
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.
½ pound Biscoff cookies, 1 stick butter
Spoon the cookie mixture into the baking form and flatten the cookie mixture with the back of a spoon.
4 eggs , ¾ cup sugar
In a bowl mix the sugar and eggs until it's fluffy.
Add the ricotta, mascarpone, vanilla, and cornstarch and mix until everything is incorporated. Spoon the cheese mixture on top of the cookies on the bottom.
2 cups mascarpone, 3 teaspoons vanilla extract, 2 cups ricotta, 1⅓ tablespoon cornstarch
Flatten the top with a spatula.
Bake the cake for 40 minutes and turn the oven off.
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.
⅔ pound stroopwafels
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.

Nutrition

Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen

Stroopwafel cheesecake

Ingredients MetricUS Customary

Instructions

NOTES

Nutrition

Ingredients