- 700 gram cream cheese
- 100 gram powdered sugar
- 40 gram flour
- 4 eggs
- 50 gram butter
- half a pack Lu Bastogne cookies (Dutch cinnamon cookies)
- 1 lemon
- small handful frozen raspberries
- about 20 raspberries
- Christmas sugar decoration
Kitchen equipment needed
- 1 springform (24 cm)
- parchment paper
- A blender ( or rolling-pin and a zip-lock bag )
- 1 small sauce pan
- Stand mixer
- Lemon grater
Preparing the cheesecake — 10 minutes
Pre-heat your oven to 140 degrees celsius or 285 degrees fahrenheit.
Start by greasing the spring form and line with parchment paper. Crumble the Lu Bastogne cookies either by adding it in a zip-lock bag and smashing it with a rolling-pin or simply by using a blender. Melt the butter in a small saucepan, add in the Bastogne crumbs and mix together. Divide the dairy butter and Bastogne mixture in the springform. Press firmly and make sure there are no holes visible.
Add the cream cheese, 4 eggs, powdered sugar and the flour into the stand mixer bowl and mix on high-speed until a smooth mixture has formed. Grate the lemon and squeeze the juice from the lemon, add the lemon zest and juice to the mixture and give it a good stir. Pour the cream cheese, eggs and powdered sugar mixture over it.
Mash the frozen raspberries with a fork and swirl it into to cream cheese mixture.
Baking the christmas cheesecake — 35 minutes
Add the springform into the oven for about 30 to 35 minutes, bake at a temperature of 140 degrees celsius or 285 degrees fahrenheit. When the cheesecake is done, remove from the oven and set aside to cool. Refrigerate when at room temperature. You can decorate the cheesecake to liking for Christmas with raspberries and sugar decorations, enjoy!