Advocaat cheesecake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Spread the bottom of a springform pan (26 cm Ø) with oil. Put the biscuits in a freezer bag, close the bag and crumble the biscuits finely with a dough roller. Melt butter in a saucepan, mix with cookie crumbs and 1 tbsp. sugar.

2. 2

   Put the crumbs into the mould and press them down to an even base. Chill for about 30 minutes.

3. 3

   Whip cream cheese, 100 g sugar, 1 pinch of salt and vanilla sugar with the whisks of the mixer for 3-4 minutes until creamy. Briefly stir in the flour and 100 ml egg liqueur. Stir in the eggs one after the other. Finally stir in mascarpone.

4. 4

   Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Seal the springform pan all around well with foil so that nothing can leak. Spread the cheese mixture on the dough and smooth it down.

5. 5

   Place the springform pan on the fat pan of the oven. Pour on boiling water so that the form for 1⁄3 is in the water. Bake in the hot oven for 60-65 minutes.

6. 6

   Take the cake out of the oven and remove the foil. Leave to cool on a cake rack for about 2 hours. Remove the cake from the mould. Whip cream until stiff and spread loosely on the cake. Chill the cheesecake for about 30 minutes.

7. 7

   Cut into pieces and shortly before serving, drizzle about 1 tbsp (approx. 20 g) of advocaat on each piece of cake.

Nutrition Facts

KCAL
490 kcal

CARBS
32 g

FATS
30 g

PROTEINS
8 g