The festive season has arrived once again, and what better way to celebrate than combining the delightful flavours of Sinterklaas with a delectable cheesecake? This heavenly treat is infused with the warm, spiced aromas of speculaas and enriched with the sweet, juicy taste of Beekers Berries blackberries. Even Sinterklaas and his helpers would be envious of it!

— INGREDIENTS & SUPPLIES —

For 8 servings | 40 minutes preparation time

Ingredients

• 250 g speculaas biscuits
• 100 g butter
• 400 g cream cheese
• 350 ml whipping cream
• 100 g white chocolate
• Gingerbread and speculaas spices
• Two punnets of Beekers Berries blackberries
• (White chocolate) gingerbread cookies

Supplies

• 1 springform
• 1 sheet of baking paper
• 1 food processor
• 1 microwave or small saucepan for melting butter and chocolate (learn more about how to do this using a double boiler in this chocolate cheesecake recipe)
• 1 spatula
• 1 sieve
• 1 refrigerator

— PREPARATION —

1. Allow the cream cheese to reach room temperature.
2. Cover the bottom of the springform with baking paper and place the ring around it.
3. Grind the speculaas biscuits finely in the food processor or place them in a resealable bag and flatten them with a rolling pin.
4. Melt the butter in a saucepan or the microwave and add it to the speculaas crumbs. Stir well and evenly distribute the mixture over the bottom of the springform. Press the mixture firmly with the back of a spoon and let the base rest for half an hour.
5. Beat the cream cheese with the cookie spices. Whip the cold whipping cream separately until stiff. Add a bit of whipped cream to the cream cheese and gently fold it in. This process, known as “making a family,” helps the cream cheese become smoother and closer in temperature to the whipped cream. Now fold in the rest of the whipped cream.
6. Melt the white chocolate and let it cool slightly. Fold the chocolate into the cheesecake mixture.
7. Pour about half of the cream cheese mixture over the speculaas base and smooth the top with a spatula. Place the speculaas cheesecake in the refrigerator for approximately 2 hours.
8. Add approximately 100 grams of blackberries to the food processor and blend until the blackberries are fully pureed. Remove the seeds from the puree by pushing it through a sieve.
9. Mix the blackberry puree into the remaining cheesecake mixture and spread it over the previously chilled speculaas cheesecake.
10. Refrigerate the cake overnight.

And… serve! Enjoy,

Did you make the Sinterklaas cheesecake? Share your photo on social media and tag us @beekersberries!

Did you like this recipe? We’ve got more for you!