Description
A delightful combination of creamy cheesecake and spicy speculoos cookies, perfect for special occasions.
Ingredients
- 250 g Gewürz-Spekulatius
- 100 g Butter
- 25 g Zucker (about 2 tablespoons)
- ¼ teaspoon Zimt (cinnamon)
- 800 g Frischkäse (cream cheese)
- 200 g Creme Fraiche
- 180 g Zucker (sugar)
- 1 packet Vanillezucker (vanilla sugar)
- 1 teaspoon Zimt (cinnamon)
- 40 g Mehl (flour)
- 4 Eier (eggs)
- 2 tablespoons Zitronensaft (freshly squeezed juice from about ½ lemon)
Instructions
- Crush the speculoos cookies. You can place them in the baking pan and crush them with the back of a glass, or use a mixer or a rolling pin in a plastic bag.
- Melt the butter over low heat in a pot. Stir in the sugar and cinnamon. Finally, add the crushed speculoos crumbs and mix everything well.
- Press ⅔ of the cookie mixture into a 26 cm (10-inch) springform pan. Wet your hands lightly and press the base down firmly, making it slightly higher at the sides. Chill the base in the refrigerator for 30 minutes.
- Meanwhile, mix the cream cheese, crème fraîche, sugar, and vanilla sugar with a whisk. Combine the flour and cinnamon, then stir it in. Finally, gently fold in the eggs, ensuring you introduce as little air as possible.
- Take the crust out of the refrigerator and pour the cheesecake filling over it.
- Bake in a preheated oven at 175 degrees Celsius (347 degrees Fahrenheit) for 45 to 50 minutes. Ten minutes before the end of baking, sprinkle the remaining cookie mixture over the cheesecake and continue baking.
- Let it cool slowly in the oven with the door open. Then, loosen it from the sides and allow it to cool to room temperature. Once cooled, lift it out of the pan and let it chill in the refrigerator.
Notes
Ensure all ingredients are at room temperature for a smoother batter. Be careful not to overmix the filling to avoid cracks.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European