Recipe tip from Mrs. Stip... Delicious cheese cake... Say cheese... | Mevrouw Stip...

Recipe tip from Mrs. Stip... Delicious cheese cake... Say cheese...

Cheese. i love it. crazy actually because when I was little I didn't like cheese at all. Now I really like cheese, just on your sandwich or melted between your sandwich, mixed under spaghetti or as a delicious crispy layer on your casserole. yes, I love cheese. Also herbal cheese or nut cheese, goat cheese or sheep cheese, even flat cheese, I wouldn't be able to choose which one I like the most. I think in a past life I was a mouse, one that secretly enjoyed all the cheesy dishes. a flat cheese breakfast, a ten hour with cheese spread, an extensive lunch with fried goat cheese, a four hour of chocolate cheese, a dinner with a delicious cheese table and finally a cheesecake dessert.
Yes. cheesecake. een overheerlijke gebakken cheesecake. mm.
How I make it I explain to you in detail.


150 g speculoos
100g butter
3 eggs
100g fine sugar
1 tablespoon wheat flour
400 g full flat cheese
125ml cream

Melt the butter and crumble the speculaas. Mix this well and press this mixture well in a baking tin, this will be the bottom of the cake.
Split the eggs and beat the egg whites until stiff.
Mix the yolks, sugar and flour under the flat cheese.
Beat the cream until stiff and mix it under the cheese mixture.
The protein can now also be mixed lightly into the mixture.
Pour this mixture into the baking pan on the speculaas base and smooth the top.

Preheat the oven to 180°C or 175°C if you have a convection oven.
Bake the cake for 40 to 50 minutes.

Take the cake out of the oven and let it cool down in the mold.

Feast on.

Tip from Mrs Stip:
Use a springform form or silicone baking mold to get your cake out of the mold unscathed more easily.

On top of the cheese cake, you can also add fruit and possibly some crumbled speculaas as decorations just before serving your cake. 


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