Mandarin Speculaas Cheesecake

Mandarin Speculaas Cheesecake | A Dutchie Baking

I know, Sinterklaas has been over and we have to wait another 11 months for the ancient bearded man to arrive again..but while it’s still icy cold and time for a cuppa hot cocoa, I’ll keep dipping those speculaas. I have found speculaas to be an excellent dipping agent 😉

Of course, a perfect pairing for speculaas is mandarin, so I have incorporated mandarin marmalade in this cheesecake for extra pozzezz and tanginess. I have included a recipe for mandarin marmalade below if you can’t find it in your supermarket! It’s easy to make and tastes great on toast with some butter as well…

Mandarin Speculaas Cheesecake | A Dutchie Baking

 

Mandarin and Speculaas Cheesecake

First published in Dutch the Magazine, november/december 2016 issue.

7 oz. speculaas cookies

⅓ cup unsalted butter, melted

3 cups full-fat cream cheese

¾ cup caster sugar

3 ½ tablespoon flour

3 eggs

1 teaspoon vanilla extract

1 cup mandarin marmalade*

 

  1. Preheat the oven to 265F. Grease and flour a 9.5 inch springform baking tin, cover the base with baking parchment.
  2. Crush the speculaas cookies into fine crumbs. Add the melted butter and toss until everything is evenly moistened. Transfer the crumbs to the tin and press evenly into the bottom (use a spoon if necessary). Leave to firm up in the fridge.
  3. To make the filling, add cream cheese, sugar, flour and eggs to a bowl and mix until everything is evenly incorporated.
  4. Pour filling into baking tin. Drop in tablespoons of the marmalade, make sure you divide it evenly so that every slice of cheesecake has roughly the same amount of marmalade in it. Place in the oven, bake for about 1 to 1,5 hours. The middle of the cheesecake should still be wobbly. Leave to cool on a wire rack, then transfer to the fridge and leave to set for at least 2 hours (preferably overnight).

* Mandarin Marmalade

6 mandarins

1 ½ cup sugar

  1. Simmer the mandarins in plenty of water for 45 minutes.
  2. Quarter and deseed the cooled mandarins and chop them in a food processor fit with a blade attachment.
  3. In a sauce pan, mix the sugar and chopped mandarins and simmer for 35 minutes. Leave to cool and scoop into a jam jar. Store in the fridge.

3 comments

  1. DIana says:

    I really like your blog! Your recipes are delicious!

    That said: this must be a wonderful cheesecake. But I don’t know whether it was because my tin was a bit smaller or my oven is a monster, after an hour my cheesecake was completely overdone. Still a bit creamy in the center, but completely cakey at the edges. Was such a pity as I made it for tea with friends, and other recipes I tried from your cite were excellent (Sacher, torte and your various speculaas recipes are fantastic!). At least everyone said that the flavours in the cheesecake are great, and I am making it again at a lower temperature.

    • Ramona | A Dutchie Baking says:

      Hi Diana! What a shame the cheesecake turned out overdone! What might help next time is placing it in a large roasting tin filled with water and then baking it (make sure the water does not come over the top of the baking tin you’re using for the cake; also: pack the tin in aluminium foil to minimize the chance of water leaking in). I bake in a gas oven, maybe you have an electrical one? If you are using one of those hot-air ovens you need to decrease the temperature 10C. Oh and an oven thermometer is always a good investment (they’re not really expensive though) 🙂

      Thank you for your kind words! I am blushing over here!

      • DIana says:

        Yes, I use an electrical oven, and it’s fancy and new (I think it can sing and dance, I just didn’t figure out how to make it do that). I think I will follow your water bath advice and indeed lower the temperature a bit. Or just make your speculaas every time for tea instead of cake.
        And, well, don’t blush, it’s all true 😉

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