This pepernoten cheesecake gives a Dutch twist to the traditional New York cheesecake. Baked to perfection, it is delicious served with extra kruidnoten biscuits.
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Preheat the oven to 150 degrees Celsius. Grease the springform cake tin with butter and line the base with baking parchment. Blitz the bastogne biscuits in a blender, or put them in a resealable bag and crush them with a rolling pin.
Melt the butter in a small saucepan and add the bastogne crumbs. Mix well and spread the bastogne mixture over the bottom of the cake tin. Press down well and make sure there are no visible holes.
Add the cream cheese, 4 eggs and icing sugar to the bowl of the food processor. Blend on high speed until smooth. Add the Cointreau and speculaas spice mix. Blend well again. Pour the mixture into the cake tin.
Bake the cheesecake for 30 - 35 minutes at 150 degrees Celsius. Do not open the oven door during cooking, or the cheesecake may collapse.
Leave the oven door ajar and do not remove the cheesecake from the oven after baking until it has cooled down a bit. Once you have removed the cheesecake from the oven, let it cool completely to room temperature and then place it in the fridge.
Serve with extra kruidnoten biscuits. Enjoy!
Which cream cheese for cheesecake?
You can basically use any kind of plain cream cheese you want. This could be Philadelphia, but cheaper brands or supermarket own brand cream cheese is also fine.
Can I replace the bastogne biscuits?
Yes you can also make the base from crumbled kruidnoten biscuits.
Where can I buy kruidnoten and bastogne biscuits?
Both of these types of biscuit are very familiar to Dutch consumers. If you live outside the Netherlands, you may need to shop online to find them
What is speculaas?
Speculaas is a type of spiced biscuit / cookie which is popular in the Netherlands. It is similar to the Belgian Speculoos biscuit / cookie, which is more readily available in the UK and USA (known as a Biscoff biscuit / cookie).
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