Gingerbread cheesecake with blueberries

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Gingerbread

Recipe

  • SUPER BISCA (flour for baking)  2750 g
  • Brown sugar 1500 g
  • Butter 1250 g
  • Eggs 500 g
  • cinnamon 25 g
  • SPECULAAS ORENTA (gingerbread spices)  25 g
  • Baking powder 50 g
  • Salt  15 g

Method

Mix the butter with the brown sugar and the salt. Then add in the eggs, ginger bread spices and cinnamon. Finally add the SUPER BISCA and the baking powder. Let the dough rest over night in the fridge.

Cream cheese filling (Jung Käse-auf)

Recipe

  • JUNG KÄSE-AUF (mixture for cream cheese) 1000 g
  • non fat cream cheese 1000 g
  • Eggs 500 g
  • Water or milk 2000 g
  • FREMENTO L APRICOT 40g

Method

Mix all the ingredients until you get a smooth and homogeneous mass. Let it rest for 5 minutes before processing.

Structure

Take a baking mould of 4 cm high and coat it with some baking paper. Place a layer of rolled out ginger bread dough on it. Place a layer of ALDIA BLUEBERRY on top en then add a layer of cream cheese filling. Add a little of ginger bread crumble (crumbled ginger bread) on it before baking. Bake it for 35 to 40 minutes on 200°C.

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