This classic Dutch dessert is usually enjoyed during the festival of Sinterklaas in the Netherlands. This delicious, creamy cheesecake is really easy to make.
Dutch pepernoten cheesecake only requires a few ingredients and is a perfect addition to your festive menu.
Traditionally, Dutch kruidnoten biscuits should be used, but these are frequently referred to (and substituted with) pepernoten in the Netherlands. You can read the difference between kruidnoten and pepernoten here. I will always refer to pepernoten, like most Dutch people, which does not mean that we don't know the difference!
This pepernoten, or kruidnoten, cheesecake will begin to set in the fridge within half an hour. However, it's worth waiting a few hours, then surprising your guests with the most delicious, creamy cheesecake.
Made by Véronique
Published at 2023-11-17, this recipe is for 12 people and takes 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 20-12-2023
View the original recipe via:
https://ohmydish.com/recipe/festive-dutch-pepernoten-cheesecake
Grease a springform cake tin with butter and line the base with baking parchment.
Crumble 200 grams of pepernoten biscuits; you can do this with a food processor or a rolling pin. Put the biscuits in a bag first if you're using a rolling pin.
Melt 100 grams of butter and mix it with the biscuit crumbs. Spread the biscuit crumbs over the lined base, and press in well with a spoon.
Place 6 gelatine leaves in cold water and wait for them to soften.
Heat a small splash of the cream in a small saucepan; do not let it boil. Squeeze out the gelatine leaves a little, dissolve them in the warm cream, then set aside.
Whip 350 ml of double cream until it's fluffy, or about the thickness of yoghurt. Add 700 grams of quark/curd cheese along with 75 grams of sugar, then stir through the gelatine mixture.
Coarsely chop 100 grams of pepernoten biscuits and stir them into the cream cheese mixture. Pour this over the biscuit base and put it in the fridge for at least 2 hours.
Whip the remaining cream until stiff then garnish the cheesecake with it. Top with some pepernoten. Enjoy!
Which type of quark should I use for this cheesecake?
It is best to use a natural quark for this cheesecake, in other words without additions or flavourings. For the richest flavour, it is best not to use low-fat quark.
Which type of cream should I use for this cheesecake?
For this cheesecake, use a cream with a high fat content (double or whipping), as you cannot whip low fat cream very well.
