Spiced cookie cheesecake
pers.
Ingredients · Servings 6
- 150 + 60 g plain kruidnoten
- 50 g melted butter
- 600 g cream cheese
- 175 g sugar
- 3 eggs
- 125 g sour cream
- 1/2 organic lemon zest
- 2 tsp cornstarch
- 100 g mixed kruidnoten (e.g. truffle, chocolate, plain)
- 20 cm springform pan
Method
- Preheat the oven to 140 degrees (fan-assisted). Line your baking tin with baking paper and grease the edges with baking spray.
- Crumble the kruidnoten in a food processor. Mix the kruidnoot crumbs with the melted butter and spread this over the bottom of the mold. Press down firmly. This can be done with the back of a spoon, but is even easier with a glass. Place the base in the refrigerator to set.
- In your food processor, mix the cream cheese with the sugar, sour cream, and the zest of half a lemon. Add the eggs one by one. Finally, add the cornstarch.
- Do not mix it for too long. When the mixture is smooth, it is ready. Fold 60 g of kruidnoten into the filling and pour it onto the base.
- Bake the spiced cookie cheesecake in the preheated oven for approximately 60–65 minutes. The cheesecake is ready when it is still a little wobbly. Leave the cheesecake in the oven for another hour or two with the oven door slightly ajar. Then, let the cheesecake firm up in the refrigerator overnight. Decorate the cheesecake with your favorite spiced cookies.
