Dutch spiced-biscuit cheesecake

The cook, step by step.

1. 1

   Step 1

   Done

   We begin in this recipe by first lighting the barbecue towards a dome temperature of 170 degrees Celsius and setting up for an indirect preparation. While the barbecue warms up we first make the bottom of the cheesecake by grinding the normal Dutch spiced biscuits in a blender. Then we mix this with the liquid melted butter to a nice whole. We now lubricate the cast iron skillet with some butter and then spread the made soil about it. Press it firmly so that the whole bottom and sides of the skillet are covered, then put in the cooling to harden out. Next, beat the cream cheese, mascarpone and sugar to an even mixture, not airy but just smooth. Then add the eggs 1 to 1 and then the maizena, speculaas and salt. Stir this again until it becomes a beautiful whole. Finally, you spat the coarsely chopped herb nuts through. Now get the bottom out of the cooling and spatula the filling neatly over here. He can go to the barbecue now.

   BBQ temperature: 170°C
2. 2

   Step 2

   Done

   Put the skillet for about 40 minutes at the temperature of 170 degrees on the barbecue and let it cook quietly. After 40 minutes you open the lid of the barbecue and leave the skillet for about 10 minutes with the lid open on the BBQ. This ensures that the skillet no longer receives indirect heat and can gradually cool off the cheesecake. That makes sure it doesn't rip again. After 10 minutes you move it to the sink for another 20 minutes and then the cheesecake can cool further in the cooling for at least 2 hours.

   BBQ temperature: 170°C10m
3. 3

   Step 3

   Done

   Then cut small dots and serve the cheesecake with some extra chocolate Dutch spiced biscuits for garnish. Really enjoy this!