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Speculoos Cheesecake
A delightful cheesecake featuring a crunchy speculoos cookie crust and a creamy, spiced filling, capturing the essence of Belgium's beloved spiced biscuits.
🧂 Ingredienser
- 300 g Speculoos cookies(crushed into fine crumbs)
- 100 g Unsalted butter(melted)
- 600 g Cream cheese(softened)
- 150 g Granulated sugar
- 3 large Eggs
- 150 g Sour cream
- 1 tsp Vanilla extract
- 1/2 tsp Ground cinnamon
- 1/4 tsp Ground ginger
- 1/8 tsp Ground cloves
👨🍳 Fremgangsmåde
- 1
Preheat oven to 175°C (350°F). Grease a 23cm (9-inch) springform pan.
- 2
In a bowl, combine the crushed speculoos cookies with the melted butter. Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
- 3
Bake the crust for 8-10 minutes. Remove from oven and let cool slightly while you prepare the filling.
- 4
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- 5
Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla extract, cinnamon, ginger, and cloves until just combined.
- 6
Pour the filling over the cooled speculoos crust in the springform pan.
- 7
Bake for 50-60 minutes, or until the edges are set and the center is still slightly jiggly.
- 8
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- 9
Remove from oven and let cool completely on a wire rack. Then, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
💡 Professionelle Tips
- ✓Ensure cream cheese and eggs are at room temperature for a smoother filling.
- ✓Do not overmix the batter once the eggs are added, as this can lead to a cracked cheesecake.
- ✓A water bath can be used for baking to ensure even cooking and prevent cracks, though it's not strictly necessary for this recipe.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Top with whipped cream and a drizzle of caramel sauce.
- Add a layer of speculoos cookie butter (Biscoff spread) to the filling before baking.
- Garnish with whole speculoos cookies or cookie crumbs.