Disclaimer: I am not a cheesecake kind of girl. I am not, I swear. However…lately…something about these European cheesecakes have me jazzed. Thanks to a sweet-toothed friend who always knows the right dessert spot (and usually insists on cheesecake), well, she has me crazy for these European cheesecakes.
What’s a European cheesecake? I really have no idea, but it’s hardly a cousin to the American steakhouse counterpart. The crust is the star of the plate made of spicy, speculoos biscuits and the cheesecake itself is light and creamy, far from the dense bricks weighing down every US restaurant menus. I must be talking about this interpretation quite a lot, as my darling mother recreated one for me for Christmas.
Can’t you just hear the smooth jazz from photo?
Cheesecake’s European Cousin
- 1.5 c. crumbled speculoos biscuits
- 2 T. sugar
- 1 tsp. cinnamon
- 1/4 c. + 2 T. melted butter
- 3 8oz. packages of cream cheese, softened
- 1 c. sugar
- 4 eggs
- 1/3 c. amaretto
- 8oz. sour cream
- 1 T. + 1 tsp. sugar
- 1 T. amaretto
- Preheat oven to 375F.
- Combine speculoos biscuits, 2 T. sugar, cinnamon, and butter.
- Press crust mixture into bottom and slightly up the sides of a 9″ springform pan.
- Beat cream cheese until fluffy.
- Gradually add 1 c. sugar, mixing well.
- Add eggs, one at a time, beating well after each.
- Add in amaretto.
- Pour batter into springform pan.
- Bake for 45 minutes- if you err on the side of under baking, you have the lighter, creamier, less US cheesecake brick texture of Europe.
- Remove cheesecake from oven and increase heat to 500F.
- Combine sour cream, last bit of sugar, 1 T. of amaretto and pour over cheesecake.
- Bake cheesecake another 5 minutes.
- Cool to room temperature, then refrigerate for 24-48 hours.
- Top with fruits, almonds, more speculoos cookies, smooth jazz or whatever is on hand.