stroopwafel cheese cake
Ingredients (26cm springform cake tin, 12-14 servings)
- 300 grams plain biscuits
- 200 grams butter
- 750 grams plain or vanilla quark cheese
- 9 sheets of gelatine
- 150 ml milk
- 500 ml whipping cream
- 4 tablespoons sugar
- 1 packet of large stroopwafels
- A selection of fruit / berries
- Icing sugar
Crumble the biscuits in a food processor. Melt the butter in a small pan and add the crumbs. Mix together well then transfer the biscuit mixture to a greased and lined springform cake tin. Spread the mixture evenly over the base and use the back of a spoon to press it down firmly. Put the base in the fridge.
Quark cheese mixture:
Place the sheets of gelatine in a dish of cold water and leave them to soak for about 8 minutes. Tip the quark cheese into a bowl; in a separate bowl, whip the cream and the sugar together until stiff.
Warm the milk and the squeezed out sheets of gelatine in a pan and continue stirring until the gelatine has melted. Leave the mixture to cool at room temperature.
Add the mixture to the quark cheese and stir to mix. Add the cream and fold into the quark cheese. Pour the quark cheese mixture onto the biscuit base in the springform.
Leave the cheesecake in the fridge for 3 hours to set.
Press some pieces of stroopwafel into the quark cheese and scatter the fruit around them. Sprinkle some stroopwafel crumbs over the top and finish the cheesecake off by dusting with icing sugar. Stroopwafel pieces and crumbs are easy to make with the help of a knife.
Crumble the remainder of the stroopwafels and sprinkle them on desserts or cappuccino. Enjoy!