Speculoos Cheesecake with Cherries and Rosemary

Ingredients

• 180 g Wholemeal biscuits (or oat biscuits)
• 110 g Butter
• 45 g Crunchy oats
• 1 pinch Salt
• 3 tsp Speculoos spice
• 1 Vanilla pod
• 120 g Raw sugar
• 4 tbsp Cornstarch (60 g)
• 800 g Cream cheese (light; 10 % fat)
• 200 g Sour cream
• 4 Eggs (size M)
• 1 jar Sour cherries (drained; 370 g)
• 3 sprigs Rosemary
• 2 tbsp Coconut chips

Instructions

1. 1.

   Melt butter in a small saucepan over low heat. Crush the biscuits with a rolling pin and mix with the butter, oats, salt and 2 tsp of speculoos spice. Place the biscuit mixture in a springform pan lined with baking paper and press down firmly.

2. 2.

   Halve the vanilla pod lengthwise and scrape out the seeds. Mix 100 g of raw sugar with 2 tbsp of cornstarch. Mix with vanilla seeds, cream cheese, sour cream and eggs.

3. 3.

   Spread the cream cheese mixture in the springform pan and bake in a preheated oven at 180 °C (fan 160 °C; Gas: mark 2–3) for about 50 minutes. Loosen the cheesecake from the edge with a knife and let it cool.

4. 4.

   Drain the cherries in a sieve and collect the juice. Mix 1–2 tbsp of juice with the remaining cornstarch. Bring the remaining juice with 1 sprig of rosemary to a boil. Remove the rosemary.

5. 5.

   Stir in the cornstarch, remaining sugar and remaining speculoos spice and simmer for 1–2 minutes. Then fold in the cherries.

6. 6.

   Distribute the cherries on the cake and decorate with the remaining rosemary sprigs and coconut chips.