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Speculoos Cheesecake with Cranberry Jelly

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  • Author: Bake to the roots
  • Prep Time: 60
  • Cook Time: 45
  • Total Time: 240



For the base

  • 1/3 cup (75g) butter
  • 7 oz. (200g) gingery coookies (speculoos)

For the filling

  • 26 oz. (750g) curd cheese
  • 3/4 cup (150g) sugar
  • zest of 1 organic orange
  • 2 tsp. speculoos spice mix
  • 3 eggs
  • 2 egg yolks

For the decoration

  • 4 gelatine leaves (good for 1 cup liquid)
  • 1 cup (240ml) cranberry juice
  • 2 tbsp. sugar
  • iced cranberries
  • golden stars and sprinkles


  1. Line a 9 inch (23cm) springform tin with baking parchment and set aside. Melt the butter and let cool down a bit. Crush the gingery cookies (works best with if you put them in a freezer bag and then crush them with a pot or rolling pin) and mix with the melted butter. Transfer to the springform and press to the bottom for example with the back side of a spoon.
  2. Preheat the oven to 325˚F (160°C). In a mixing bowl combine the curd cheese, sugar, orange zest and speculoos spice. Add the eggs and egg yolks and mix until well combined. Transfer to the springform and smooth out the surface. Place in the middle of the oven and bake for 40-45 minutes. The cake should be mostly set, but it is ok if the center is still slighly wobbly. Turn off the oven, open the door a bit and let the cake cool down inside. After 15 minutes use a sharp knive and loosen the cake from the springform. Place in the oven again and let cool down completely.
  3. For the cranberry jelly add the juice and sugar to a saucepan and heat up. Let the gelatine leaves soak in cold water, squeeze a bit and add to the hot juce (it should not boil!). Whisk until dissolved completely. Let cool down to room temperature (the jelly should be still liquid, so keep an eye on it).
  4. Remove the cheesecake from the springform tin and place on a serving plate. Pour the still liquid jelly carefully on top (the cooled cake should have a shallow depression) and place in the fridge. Let the jelly harden – takes about 1-2 hours. Decorate with the iced cranberries and goldstars/sprinkles.


  • Enjoy baking!


  • Serving Size: 12