16 February 2018

Stroopwafel Cheesecake


Stroopwafel Cheesecake

Happy Friday!

What a busy week it’s been, what with both Shrove Tuesday and Valentine’s Day in the space of 48 hours... We can barely move, what with the amount we’ve eaten.

One of the things we gorged on this week was cheesecake. And not just any old cheesecake - oh no. This was cheesecake made with stroopwafels!

As soon as I saw the lovely Jennie’s recipe appear on Instagram, I knew I had to try and make it. Mr MM and I had a wonderful trip to Amsterdam last year, and often enjoy a stroopwafel with a cup of coffee as a fond reminder of our time there. This cheesecake then was the obvious choice of dessert to whip up for Valentine’s Day.

Stroopwafel Cheesecake

I don’t make cheesecakes very often at all, so I was a bit anxious about taking one on while I had other courses to prepare. But this recipe is very simple, and took me about an hour from start to finish.

It was great fun snapping photos along the way of my progress “live” and sharing it on my Instagram Stories - a first for me! Your words of encouragement were greatly appreciated, lovely followers.

Stroopwafel Cheesecake

You can find the original recipe for the cheesecake here on Jennie’s blog, Scarlet Scorch Droppers {have a look at her other excellent recipes while you’re there!} I found that I didn’t really need to adapt the recipe that much at all, but have added in my tweaks and commentary below as usual...

Ingredients - Makes 1 large cheesecake 

For the base - 
200g digestive biscuits
100g stroopwafels {I used mini ones to make it easier for the food processor, and broke them into halves}
100g unsalted butter, melted

For the filling - 
600g full fat cream cheese
1 teaspoon vanilla extract
300ml double cream
300g caramel {I used Carnation caramel}

To decorate -
Mini stroopwafels
Caramel to drizzle

Equipment
Greaseproof paper
Spring-form cake tin - 20cm
Food processor
Saucepan
Large mixing bowl
Electric mixer
Wooden spoon

Method

1. Lightly grease and line your spring-form tin.

2. Put your digestive biscuits and stroopwafels in your food processor and pulse until the biscuits form fine crumbs. Using the mini stroopwafels works well, especially if broken in half, but there might be the odd chunk of caramel left within the crumbs. As Jennie correctly states, these bits are utterly delicious when you find them in the base, so don’t worry about blitzing those completely!

3. Melt your butter in the saucepan. Pour your melted butter into the food processor with the motor running until the biscuit starts to come together.

4. Pour your biscuit mixture into your prepared tin and press down with the back of the spoon into a firm, even layer. Put into the fridge to chill while you make the cheesecake filling.

5. Put the cream cheese and vanilla extract into the mixing bowl. Beat on a high speed until the cream cheese is smooth and creamy. Add the double cream and continue to beat until the mixture is thickened and holds its own shape. Stir through the caramel with your wooden spoon.

6. Turn the mixture out onto your prepared cheesecake base and spread into an even layer. Put into the fridge to chill overnight, or for 4 hours minimum {We ate our first slices after 4 hours and it was nearly perfect}.

7. Once the cheesecake is chilled, carefully remove it from the tin. Drizzle caramel over your cheesecake and decorate how you like with the mini stroopwafels. I personally went for a dollop of caramel in the middle, with smaller dollops around the edge!

Hope you enjoy this delicious recipe, and let me know on Twitter and Instagram if you end up making it!
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