Summary

Ingredients

• 15 speculoos (almond speculoos)
• 100 g butter, melt
• 900 g cream cheese
• 2 egg (s)
• 320 grams sugar
• 30 g cornstarch
• 1 vanilla pod (bourbon vanilla)
• 175 g whipped cream
• Fat for the shape
• 2 tablespoon breadcrumbs for the pan
• 1 glass sour cherries
• 25 g cornstarch

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Instructions

1. Preheat the oven to 160 ° C. Put a drip pan with water in the oven. Crumble the speculoos finely and mix with the melted butter.
2. Butter a springform pan (approx. 24 cm) and dust with breadcrumbs. Pour in the speculoos mixture and press it firmly to the bottom.
3. Mix the cream cheese, vanilla pulp and sugar until frothy. Mix in eggs, cream and starch one after the other. Beat until the cream is mixed. Carefully distribute the cheese cream on the speculoos crust.
4. Wrap the springform pan with double-folded aluminum foil so that no water can penetrate. Place the wrapped springform pan in the drip pan filled with water (the water should be about 2.5 cm high). Bake for 60 minutes until the cream is firm.
5. Take the springform pan out of the water bath, remove the aluminum foil and let the cake cool on a rack. Cover with cling film and put in the refrigerator overnight.
6. The next day, drain the cherries while collecting the juice in a saucepan. Hold back 5 tablespoons of juice. Bring the remaining juice to a boil. Mix the cornstarch with the 5 tablespoons of juice and then stir into the hot juice and let it boil briefly. Fold in the cherries. Let the cherry mixture cool down a bit, then spread it on the cake as a topping.