Filled Speculaas cheesecake

METHOD

How to make it

1. 01

   STEP 1

   Done

   Make the almond food by grinding the white almonds, crystal sugar, egg, orange rasp and juice into a coherent food in the stand mixer. Then pack in holding foil and store in a refrigerator until use.

2. 02

   STEP 2

   Done

   Tip: Make the food already 1 to 2 days earlier so that the taste can develop well.

3. 03

   STEP 3

   Done

   Preheat the oven 140 degrees. Put a grate in the middle and place an oven-resistant dish with water at the bottom of the oven. This will make sure that the cheesecake doesn't crack.

4. 04

   STEP 4

   Done

   Cover the springform tin completely with baking paper. Or just the bottom and grease the sides well in butter.

5. 05

   STEP 5

   Done

   Melt the butter quickly in a pan, but do not let brown. Grind the bakersspeculaas in the stand mixer and then mix in a bowl with the melted butter. Distribute this evenly over the bottom of the springform tin and press well with the bulbous side of a spoon.

6. 06

   STEP 6

   Done

   Divide the food evenly over the speculaas bottom with damp fingers (otherwise it will stick) and press well.

7. 07

   STEP 7

   Done

   Tip: Have you made the food before? Then get it out of the fridge half an hour early so it can warm up.

8. 08

   STEP 8

   Done

   Now it's time to make the filling. Again, make sure all ingredients are at room temperature. Because you want a perfect cheesecake, no lumps.

9. 09

   STEP 9

   Done

   Beat the cream cheese with the sour cream, bastard sugar, cornsena, vanilla extract and cookie and speculaes. Do not beat too long, it just needs to become creamy without clumps.

10. 10

    STEP 10

    Done

    Then knock through the eggs and egg yolk at the same low position. Nice and fast, it just needs to be mixed.

11. 11

    STEP 11

    Done

    Tip: If you knock the eggs too long, there's too much air in the batter. And that's exactly what you don't want.

12. 12

    STEP 12

    Done

    Then gently stir the batter with a spatula so that you know that it is well mixed and scoop it on the food layer. Then smooth the top.

13. 13

    STEP 13

    Done

    Front the springform tin in the oven 1 hours and 15 minutes.

14. 14

    STEP 14

    Done

    Important tip: If you don't want your cheesecake to rip, you're gonna stay after. 10 With your hands off the oven. Do not open the oven in the meantime to check how it is, because that creates temperature differences and that causes cracks in your cheesecake again and that is not what you want.

15. 15

    STEP 15

    Done

    A cheesecake is cooked when the outside has just become firm, but the inside still wobbles a bit when you move the springform tin back and forth.

16. 16

    STEP 16

    Done

    Tip: But how do you check if you can't open the oven, you might wonder? Good question, because I never check that myself for that reason. I discovered that with my oven (and in my kitchen) temperatures can vary enormously. And even if I crack the oven door, I get a tear almost immediately. So I learned by baking cheesecakes that 1 hours and 15 minutes on 140 degrees for me is the ideal combination. And then I don't have to check the cheesecak

17. 17

    STEP 17

    Done

    Once the cheesecake has cooled down, remove it from the oven and put at least 4 Hour in the fridge so that it can stand. Don't miss this. Trust me.

18. 18

    STEP 18

    Done

    Time to decorate! Get your child and start cutting out the singing template first. Because with that you will make a real Santa Claus as topping. I printed it on an "A"4 and cut out Saint. Then I have the A4- put on the cheesecake and I sprinkled some finely ground chunkspeculaas. Et voilà, there's Saint on your cheesecake!

19. 19

    STEP 19

    Done

    The whipped cream I knocked hard with the sugar and with that I made a ton on the edge of the cheesecake. A spray bag is useful for that.

20. 20

    STEP 20

    Done

    Tip: Do you want to have nice stiffs? Then make sure the whipped cream, come and beater are cold. You can also knock the whipped cream earlier and put it in the fridge. If necessary, knock again. You can also use a bag of knock-fix.

21. 21

    STEP 21

    Done

    With the chunk-speculaas I had left, we decorated the rest of the edge. I sprinkled some toasted almond shaving over the entire edge.

22. 22

    STEP 22

    Done

    Tadaa, ready is your stuffed speculaas cheesecake! You can then store it perfectly in the refrigerator (after 2 days he was still good with us). Just make sure you get it to temperature before you start cutting points. That's what the Philadelphia stuffing likes if you do. And your taste buds, too.