Recipe: white chocolate spiced gingerbread cheesecake

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: This recipe for white chocolate gingerbread cheesecake is one you want to make.

We found it: the most divine cheesecake of the moment. And this white chocolate cheesecake with speculaas cookies is really not just suitable for gift-giving night; no way, just make it now, the speculaas cookies are already in the store.

Ingredients
– 300 grams of speculaas (the chunks)
– 300 grams of white chocolate
– 75 grams of gingerbread nuts
– 600 grams of cream cheese/dairy spread
– 325 ml of whipped cream
– 100 grams of sugar
– 3 eggs
– 100 grams of granulated sugar
– 4 tablespoons of water

To make this heavenly cake according to the recipe from Welke.nl you only need nine ingredients and not even two hours of your time.

Here's how to make the white chocolate gingerbread cheesecake

1. Preheat the oven to 180 degrees. Then finely grind the speculaas with a food processor or another device. Put the butter in a bowl and let it melt. Then mix the speculaas crumbs with the melted butter until smooth.
2. Line a cake pan with baking paper and grease it well. You are now going to make the base of the cake.
3. Put a layer of speculaas crumbs in the cake pan and press it down well. Place it in the oven for a quarter of an hour. After 15 minutes, take the cake pan out of the oven and lower the oven temperature to 130 degrees.
4. Melt the chocolate and gradually add the whipped cream while stirring. The easiest way to melt chocolate is using the bain-marie method. Here, you place a bowl with chocolate over a pan with a small amount of water and then put it on the heat to let it melt.
5. It is now time to make the caramel sauce. Put 100 grams of sugar with 4 tablespoons of water in a small saucepan and bring it to a boil. Once the sugar starts to turn brown, it's time to stir it gently and add the 200 milliliters of whipped cream.
6. Put the cream cheese and sugar in a bowl and mix until smooth. Then add the eggs and mix them together. Next, add the white chocolate mixture you made in step 3 and finally add the gingerbread nuts.
7. Grab your cake pan and pour the mixture into it. Then distribute the gingerbread nuts and the cooled caramel sauce over the cake. Bake the cake for 60 minutes at 130 degrees. Once the cake is done, let it cool in the refrigerator for at least four hours.

And as if this isn't already divine enough, we also make a South African caramel sauce topping to pour over it. Un-resist-able!

Recipe: Welke.nl