One mighty dessert or pastry but oh so worth the effort to make yourself once. The recipe before the photo is made with red fruit, but of course you can choose that entirely yourself.
Preheat your oven to 180 degrees. Line the bottom of the spring form with baking paper and grease the rim. Put a bit of flour in the mold and turn the mold around so that the flour sticks to the edge; it prevents sticking.
Crumble the cookies, we did it with a food processor; you can also put the crumbs in a ziplock bag and beat them finely with a rolling pin.
Melt the butter in the saucepan, once the butter has melted add the cake crumbs and stir well. Put this mixture in the spring form and press firmly on the bottom.
Put the spring form in the oven to bake the bottom of the cake, 20 minutes at 180 degrees.
In the meantime you make the rest of the cake.
Beat the cream cheese lightly with the mixer and slowly add the sugar. Beat it all together for about 3 minutes.
Add the eggs and the yolk to the cream cheese and beat together again into a fluffy mass. Now add the flour and vanilla extract and beat it well again.
Your mixture is now ready, as soon as the bottom is ready and out of the oven you can pour the cream cheese mixture over the bottom.
Now set the oven to 150 degrees. At this temperature you bake the cheesecake for 1.5 hours; do not open the oven to prevent cracks in the top.
After 1.5 hours, you turn off the oven and leave the cake in the oven for 2 hours to continue cooking.
When the 2 hours have passed, put the cheesecake in the fridge to rest for 4 hours.
After this you can prepare and serve the cake. We made the cake with forest fruit glaze (this recipe is with the eclairs) and fresh red fruit.
Preparation time: 2 hours
Resting time in the oven: 2 hours
Resting time in the fridge: 4 hours
For 12 people
- 24 cm spring form
- Stand mixer or hand mixer with bowl
- Steel pan
- Rolling pin/ziplock bag or food processor
- 250 grams of candy cakes/cookies/biscuits
- 60 grams of cream butter
- 900 grams of cream cheese
- 270 grams of white caster sugar
- 5 whole eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- 25 grams of flour