Spekulatius cheesecake with caramel sauce
very easy
120 mins
120 mins
Ingredients
- 400 g Specula biscuits
- 325 g Butter
- 500 g Low-fat curd
- 250 g Double cream cream cheese
- 150 g Sugar
- 2 Eggs (size M)
- 2 packages Pudding powder "Vanilla Flavor"
- 7-10 Tbsp Juice of 1 lemon
- 200 ml Milk
- 200 g Soft caramel sweets
- 100 g Whipped cream
- 50 g flaked almonds
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
- 7-10 Tbsp Freezer bag
Directions
- 1
Break the biscuits into smaller pieces, fill them into a freezer bag and crumble them finely with a rolling pin. Melt 200 g butter in a saucepan. Mix butter and biscuits. Press the mixture into a springform pan (26 cm ∅) and pull it up at the edge, put it in a cool place
- 2
Melt 125 g butter and let it cool down. Mix curd, cream cheese, sugar, eggs and pudding powder with the whisk of the hand mixer until smooth. Also stir in lemon juice and butter. Finally stir in the milk with a whisk. Pour curd mixture into the mould
- 3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the 2nd rack from below for approx. 1 1/4 hours. Remove the cake from the oven and let it cool down
- 4
Chop the caramel sweets finely and put them in a pot with the cream. Bring to the boil while stirring and simmer for about 10 minutes, so that the caramel pieces dissolve. Roast the flaked almonds in a pan without fat, remove. Put caramel sauce on the cake and sprinkle with almonds Let it cool down and dust with icing sugar
- 5
waiting time 3 1/2 hours
Nutrition Facts
490 kcal
43 g
32 g
9 g
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