Ingredients for 6-8 Servings
For the crust:
- 200 g ginger nut biscuits or speculoos
- 80 g melted butter
- Pinch of fine sea salt
For the cheesecake filling:
- 600 g full-fat cream cheese
- 80 ml whipping cream
- 25 ml STROH 80
- Generous pinch of freshly grated nutmeg
- 200 g fine sugar
- 2 tbsp cornstarch
- 3 eggs
- 1½ tsp vanilla paste
For the topping:
- 200 ml crème fraîche
- 1 tbsp honey
- 2 tsp vanilla paste
- A pinch of grated nutmeg for garnish
Preparation
- Preheat to 150 °C and arrange 6–8 heatproof glasses in a baking pan for a water bath.
- Crush the biscuits finely, mix with melted butter and salt, then press the crumbs firmly into the bottoms of the glasses to form a base.
- In a bowl, combine cream cheese, whipping cream, STROH 80, nutmeg, sugar, cornstarch, eggs, and vanilla until smooth. Divide the mixture evenly among the glasses.
- Place the glasses in the prepared pan and pour in hot water around them. Bake for 35–40 min until the cheesecakes are just set. Let rest in the turned-off oven for 10 min, then cool completely.
- Refrigerate for at least 4 hours (overnight works best).
- Before serving, whisk crème fraîche with honey and vanilla, spoon over each cheesecake, and finish with a sprinkle of nutmeg.
Picture and Credits: Die Jungs Kochen und Backen
