Before getting into the Christmas spirit, here in the Netherlands, we will have Sinterklaas first. Although we cannot really celebrate it this year, again, because of the new measurements, I still want to do something nice, so I baked a burnt speculaas (variation: speculoos) cheesecake 😋.
This no-fail cheesecake is so delicious that it totally justifies the calories. This recipe makes 12 thin slices, with approx. 194 kcal per slice, depends on the brand of the ingredients you buy.
INGREDIENTS
(choose organic if possible)
- 300g cream cheese, room temp
- 100g speculaas cookie
- 70g fine sugar
- 2 eggs, room temp
- 15g cornstarch
- Juice from half a lemon, or 15g lemon juice
- 80g milk, room temp
- 50g unsalted butter, melted
- Baking form, I used a round one, 18cm
- 20g shaved almond flakes (optional)
INSTRUCTIONS
1️⃣ Line the baking form with parchment paper. Crush the cookies with a blender or rolling pin, add melted butter, mix until combined. Press the cookie-butter mixture firmly onto the bottom of the baking form, you can use the back of a spoon or a cup. Move it to the fridge to cool
2️⃣ Blend together cream cheese, sugar and lemon juice with a hand mixer. Add the eggs, one at a time, and mix until the filling is silky smooth. Do not over-mix
3️⃣ In a cup, stir cornstarch and milk together until cornstarch has completely dissolved, add the milk mixture to the cream cheese filling, mix well
4️⃣ Take the cookie bottom out of the fridge, pour the filling on top, sprinkle shaved almonds on top and bake at 160 degrees celsius for 50 – 70 minutes. Baking time may vary based on the oven and your preference. I prefer mine creamy and fully baked through, so I did 70 minutes
5️⃣ Let the cheesecake cool down a bit and then store it in the fridge for at least 4 hours before serving. The cooling part is very important, don’t skip it, it’s worth the wait, I promise!
You can keep the cake in the fridge for 4 days, you can also freeze it if you want to keep it longer.
Enjoy 😍🧀🍮
Inner Orbit 