It is thought that the Dutch name Speculaas comes from the latin 'speculum' that means mirror.
Traditionally speculaas biscuits are the mirror image of the carved wooden moulds they are baked in.
Windmill shaped speculaas biscuits are known throughout the whole world, as are male or female speculaas figurines.
These days speculaas biscuits can take any shape or form. But you can do so much more with speculaas spice than just making biscuits.
Find out more about the delicious recipes you can make using vandotsch speculaas spice mix.
Double click to insert body text here...
I have been wanting to make a speculaas cheesecake for a while. Having made the vandotsch speculaas spice damson jam in advance, see recipe Here, I decided to use
this as a filling and top to make a speculaas damson cheesecake.
I am always baking vandotsch speculaas biscuits and often I have a fair number of 'spares' stored in the freezer. These are perfect as a base for the speculaas damson cheesecake.
What exactly is cheesecake?
Cheesecake is a sweet dish consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese (typically cream cheese or ricotta; in The Netherlands 'quark' is used which is similar to French fromage frais), eggs, and sugar.
Often cheesecake has a bottom layer consisting of a crust or base made from crushed cookies (or digestive biscuit), pastry, or sponge cake. It may be baked or unbaked (usually refrigerated).
Cheesecake is usually sweetened with sugar and may be flavored or topped with fruit, whipped cream, nuts, fruit sauce, and/or chocolate syrup.
How to make Steven's vandotsch speculaas damson cheesecake
This makes quite a thin layered cheesecake but you could double the filling easily and increase the cooking time slightly.
Makes approximately 8-10 slices
Ingredients for the base
- 225g vandotsch speculaas biscuits, see recipe Here, crushed
- 100g unsalted butter, melted
Ingredients for the cheesecake mixture
- 230g cream cheese, at room temperature
- 80ml half fat creme fraiche
- 2 table spoon cornflour
- 8 table spoon vandotsch speculaas spiced damson jam
- 2 medium eggs, beaten
- 1 tea spoon of vanilla paste, I used Littlepod natural vanilla paste
- 60g light brown caster sugar
- Grease and line a 24cm spring form tin, preheat your oven to 150°c.
- Mix the crushed vandotsch speculaas spice biscuits and melted butter together
- Spoon and press it evenly into the bottom of the tin
- Bake the biscuit base for about 10 minutes and then remove from the oven. Leave in the tin and allow to cool.
- Meanwhile beat the cream cheese, the creme fraiche, the cornflour, the eggs, sugar and vanilla paste (for extra kick, sprinkle some vandotsch speculaas spice mix and 2 teaspoons of vandotsch speculaas spiced damson jam). Whisk all together until everything is evenly blended
- Spoon into the tin on top of the baked base, and spread out evenly
- Drizzle the (remaining) vandotsch speculaas spiced damson jam on top - no worries most of it will sink
- Give a slight tap on your work surface to settle the mixture
- Place in a pre-heated oven, bake at 150c for 40 minutes.
- There should still be a slight wobble on the cheesecake when it is ready.
- Remove from the oven and allow to cool fully
- Ideally chill the cheesecake overnight and remove from the fridge half an hour before serving. Release from the baking tin and place onto a serving plate.
How to make Steven's speculaas damson cheesecake