Advocaat cheesecake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Put the biscuits in a freezer bag, crumble them finely with a rolling pin and place them in a bowl. Melt butter in a saucepan, mix with cookie crumbs and 1 tablespoon sugar. Spread the bottom of a springform pan (26 cm Ø) with oil. Add the crumbs and press down. Chill the biscuit base for about 30 minutes.

2. 2

   In the meantime, whisk cream cheese, 100 g sugar, salt and vanillin sugar with the whisk of the hand mixer for 3-4 minutes until creamy. Briefly stir in 100 ml advocaat and flour. Stir in the eggs one after the other and finally add the mascarpone.

3. 3

   Place two pieces of foil about 50 cm long on the work surface and place another piece of foil across them. Place the springform pan in the middle and pull up the sides with the foil (so that the cake pan is sealed all around with foil).

4. 4

   Spread the cheese mixture on the dough and smooth it down. Place the springform pan on the fat pan of the oven. Pour boiling water on it, so that the form is 1/3 in the water. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 60-65 minutes.

5. 5

   Take the cake out of the oven and remove aluminium foil. Let the cake cool down on a cake rack for about 2 hours. Take the cake out of the tin, whip the cream until stiff and spread loosely on the cake. Allow the cake to set again for approx. 30 minutes.

6. 6

   Cut the cheesecake into pieces and shortly before serving, drizzle 20 g (approx. 1 tablespoon) of eggnog onto each piece.

Nutrition Facts

KCAL
520 kcal

CARBS
32 g

FATS
35 g

PROTEINS
7 g