Tuesday, November 19, 2013

Stroopwafel cheesecake

Stroopwafels are a Dutch product: 2 cookies with syrup in between. They have been cooked in a waffle-iron. I served this cheesecake on my birthday party and everybody loved it! Off course I will give you the recipe (and I hope you can buy stroopwafels).

  • 1 package cookies;
  • 1 package ministroopwafels;
  • 4 eggs (L);
  • 100 grams butter, melted;
  • 500 grams mascarpone;
  • 3 teaspoons vanilla-extract;
  • 250 grams ricotta;
  • 150 grams sugar;
  • 10 grams corn flour.
  • Baking form 26 cm diameter;
  • Kitchenmachine with knife;
  • Baking paper;
  • Mixer.
Preheat the oven to 180 degrees Celsius. Place the rack on the lowest ledge in the oven. Butter the baking form with a bit of butter. Cover the bottom of the baking dish with the baking paper.  Crush the cookies in a kitchen machine and mix it with the melten butter. Spoon the cookie mixture into the baking form and flatten the cookie mixture with the back of a spoon In a bowl mix the sugar and eggs until it's fluffy. Add the ricotta, mascarpone, vanilla and corn flour and mix until everything is incorporated. Spoon the cheese mixture on top of the cookies on the bottom. Flatten the top. Bake the cake for 40 minutes and take it out of the oven. Let it cool down to room temperature. Put it in the refrigerator for at least 3 hours.
Just before serving crunch half of the stroopwafels and sprinkle them on top of the cake. Press some cookies into the cheesecake to get a nice touch. 

Tips en Tricks:
  • If you haven't got a kitchen machine, you can put the cookies in a bag. Tie the bag and take a rolling pin. Beat the cookies and crunch them; 
  • If you've got an conventional oven use it! It makes sure that the cheesecake is well-done on the in- and outside. With a convector oven it's possible that the outside is well done, but the inside is still wet. 
4Pure: Stroopwafel cheesecake