Friday, July 28, 2017

One Slice Ain't Enough!

Speculoos Cheesecake with Malt Pretzel Crust

Yield: Makes one 9" cake


  • 1 cup cream cheese
  • 2/3 cup ricotta (full fat from a deli)
  • 2 eggs
  • 1 egg  yolk
  •  1/2 cup caster sugar
  • 1/8 cup custard powder
  • 1/2 sour cream
  • 3/4 cup Speculoos cookie butter  

Base Ingredients

  • 3/4 cup salted pretzel, crushed well
  • 1/8 cup malted milk
  • 1/4 cup butter melted 


  1. Preheat oven to 325 degrees (Fahrenheit)
  2. Line the base of a 9" spring form tin
  3. Combine in large bowl the base ingredients. Mix well with a wooden spoon. 
  4. Using a metal spoon push into the base of the prepared tin until evenly formed crust is made
  5. Place in the fridge until needed
  6. In food processor, combine the cream cheese and ricotta. Scrape the food processor down. Blend on high until combined
  7. Add eggs, sugar, custard power, sour cream and cookie butter; blend until well combined and smooth mix is formed. You may need to scrape it down
  8. Pour in to the pretzel base prepared earlier. Give it a gentle tap on the counter to get rid of air bubbles
  9. Bake for about 1 hour until light brown on the top and set (about 2 inches of the edge should be set when it is ready)
  10. Leaven in oven, with the door slightly open to cool. Chill over night before removing from pan
  11. To remove from pan, run a hot sharp knife around the outside of tin before releasing the spring form tin

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