Stroopwafel Cheesecake
Ingredients
- 40 ml - Hollandse Stroopwafellikeur
- 400 grams - Fresh cream cheese
- 300 grams - Stroopwafels
- 200 grams - Cane sugar
- 125 grams - Unsalted butter
- 125 grams - Sour cream
- 100 grams - Digestive biscuits
- 100 grams - White caster sugar
- 75 ml - Fresh cream
- 3 - Eggs
- 1 tablespoon - Tap water
- 1 teaspoon - Salt
- 1 - Lemon
Preparation
Base
Preheat the oven to 160 °C. Grind the digestive biscuits and ⅓ of the stroopwafels finely in the food processor. Melt 75 g of the butter in a saucepan and mix with the biscuit crumbs. Line the bottom of the springform tin with baking paper. Spoon the biscuit mixture in and press down firmly.
Mix
Beat the cream cheese, sour cream, Stroopwafellikeur and cane sugar in a bowl with a hand mixer for 5 min. Add the eggs and half of the salt and beat for another 5 min. Scrub the lemon clean, grate the yellow zest and mix it through. Spread the mixture over the cake base and smooth it out.
Bake
Bake the cheesecake until done in approx. 45-55 min. The edges of the cake should be firm and light brown but the inside may still wobble slightly when you tap it. Let cool for 15 min. and then place in the fridge for 2½ hours.
Caramel
Meanwhile spread the caster sugar in 1 layer in a heavy-bottomed saucepan. Bring to the boil over low heat with the water and let it caramelise without stirring in approx. 15 min. to a deep, golden-brown colour.
Topping
Take the pan off the heat and first stir in the rest of the butter with a heatproof spoon (watch out for hot splashes). Then carefully add the cream and the rest of the salt and stir to a smooth caramel. Let cool for 45 min.
Pour
Break the rest of the stroopwafels into pieces. Divide the stroopwafels over the cheesecake. Carefully and evenly pour the caramel sauce over the top of the cheesecake.
