Thursday, December 5, 2013

『Recipes』Speculaas Cheesecake + Cookies for Sinterklaas

Last Sunday we celebrated Sinterklaas at our place. Such a Funday!
Sinterklaas is huge in the Netherlands, I think even bigger than Christmas, especially for kids, and who can blame them?! With all the sugary sweats and gifts,even I'm crazy for Sinterklaas! ♪(┌・。・)┌

H and his siblings and friends celebrating Sinterklaas in the early 80's
Chocolate chips with Sint's hat, his bag and initial
Home baked pepernoten by H's sis and little J AKA the cutest kid(⌒▽⌒)
Speculaas cookie numbers
Chocolate letters
Home baked Speculaas cheesecake by me (recipe at the bottom of this post)
Home-non-baked Speculaas cookies (recipe at the bottom of this post)
Sinterklaas Special!
Roomboter amandelstaaf. It's a cream butter pastry stick filled with sweet almond paste.
If you didn't eat this, you can't say you've celebrated Sinterklaas!
Home made erwtensoep (Dutch pea soup/stew) by H
H makes mean stews. And erwtensoep is my favorite in the whole wide world, I can eat this everyday every year and still never sick of it.
Presies hunting time! kinda like the Easter egg hunt LOL
After some not-so-hard-searching, J found two huge bags of presents from Sint in our garden house!
The bag is even big enough to fit little J inside haha
J was so confused, he couldn't decide which bag to dig in first (´∀`)♡
Sint's little helper, handing out gifts to all of us
Playing with one of his favorite present of the day  ^o^
My gifts from Sint: lottery calender, chocolate letter with my initial, a cake baking book and a recipe book with amazing mouth-watering photos inside! I couldn't be any happier...
To end this day perfectly, we watched Sint again at night, without the kids of course.


Speculoos Cheesecake

Adjusted from Lil' Miss Cakes

  • 24 Speculoos cookies
  • 4 tbsp melted butter
  • 450g cream cheese
  • 115g sugar
  • 2 eggs
  • 1 tsp lemon juice
  • 1tsp vanilla extract
  • 130g Speculaaspasta/Speculoos cookie spread
Cooking Directions
  1. Preheat the oven to 165 degree Celsius.
  2. In a food processor grind the cookies until fine, or put the cookies in a Ziploc bag and grind them with a rolling pin.
  3. Once the cookies are crushed, mix with the melted butter and press into the bottom of a 9 inch baking pan.
  4. Chill in the fridge or freezer while you prepare the cheesecake filling.
  5. In the bowl, with an electric mixer, beat the cream cheese and sugar until smooth.
  6. Add in the eggs and mix until smooth.
  7. Add in lemon juice and vanilla extract and mix until combined.
  8. Mix in the Speculaaspasta/Speculoos cookie spread.
  9. Pour into the prepared crust and bake at 165 Celsius for 20 minutes (if you prefer it a little crispy, then bake it for 30 mins), then reduce to 120 Celsius and bake for another 30 minutes until set.
  10. Refrigerate it overnight, or if you have time, freeze it over night and let it thaw in the fridge for a whole day next day.
Serve chilled or at room temperature.

No-Bake Speculoos Cookie
Adjusted from Living Better Together

  • 240g instant oats
  • 200g sugar
  • 130g Speculaaspasta/Speculoos cookie spread
  • 122g milk
  • 1tsp vanilla extract
Cooking Directions
  1. Combine sugar, butter, and milk in a medium sauce pan over medium heat. Stirring occasionally, bring to a boil and let boil for 2 minutes.
  2. Remove from heat and stir in oatmeal, cookie butter, and vanilla.
  3. Stir until mixture starts to thicken and transfer quickly onto a piece of wax paper.
  4. Let cool for at least two hours.
  • The original recipe calls for around 400g of sugar, you should adjust the amount of sugar according to the taste of your Speculaaspasta/Speculoos cookie spread, the one I used is from Lotus, it's quite sweet already, so I reduced the sugar to 200g.
  • When you transfer the mixture to the wax paper, use a big piece of wax paper, you want your cookie thin and crispy not thick like finger bread.

Fijne Sinterklaas guys! And happy baking! (○゜ε^○)

No comments :

Post a Comment

Tell me what you think ♥

Related Posts Plugin for WordPress, Blogger...
back to top