Description
A delightful cheesecake combining crunchy Speculoos cookies with a creamy filling, perfect for any occasion.
Ingredients
Scale
- 250 g Gewürz-Spekulatius
- 100 g Butter
- 25 g Sugar (about 2 tablespoons)
- ¼ teaspoon cinnamon
- 800 g cream cheese
- 200 g crème fraîche
- 180 g sugar
- 1 packet of vanilla sugar
- 1 teaspoon cinnamon
- 40 g flour
- 4 eggs
- 2 tablespoons lemon juice (freshly squeezed from about ½ lemon)
Instructions
- Break the Speculoos cookies into small pieces.
- Melt the butter in a pot over low heat, then stir in the sugar and cinnamon.
- Add the crushed Speculoos crumbs and mix well.
- Pour two-thirds of the cookie mixture into a 26 cm (10-inch) springform pan.
- Press the mixture down to create a base and chill in the refrigerator for 30 minutes.
- Mix cream cheese, crème fraîche, sugar, and vanilla sugar in a bowl using a whisk.
- Combine the flour and cinnamon, then fold into the mixture.
- Carefully add the eggs one by one, avoiding too much air mixing into the batter.
- Pour the cheesecake filling over the base.
- Bake at 175 degrees Celsius (350 degrees Fahrenheit) for 45-50 minutes, adding the remaining cookie mixture 10 minutes before finishing.
- Let the cheesecake cool slowly in the turned-off oven with the door slightly open.
- Chill thoroughly in the refrigerator before serving.
Notes
Ensure cream cheese is at room temperature for a smoother filling. Avoid overmixing to keep cheesecake creamy.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 150mg