Winter cheesecake for the 3rd Advent

Ingredients for 1 servings:

• 100 g spiced speculatius
• 50 g butter
• 2 tbsp honey, liquid
• 500 g cream cheese
• 75 g sour cream
• 75 g sugar
• 25 g liquid honey
• 1 tbsp potato flour
• 3 egg whites
• 1 tsp speculatius spice
• ½ tsp cinnamon powder
• 1 pinch of salt
• 25 g marzipan paste
• 2 tsp powdered sugar
• 3 tbsp jelly (mulled wine jelly)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 5 minutes

Christmas spices in cream cheese cake – for the 20cm tin

Base: Grate the spiced speculatius biscuits and mix well with very soft butter and the honey. Line a 20 cm springform pan with baking paper and pour in the crumb mixture. Spread evenly and press down firmly. Filling: Mix the cream cheese with the sour cream, sugar, honey, potato flour, spices, and egg whites and pour onto the crumb base. Bake in a preheated oven at approx. 175°C (convection oven) on the middle rack for approx. 35 minutes. In the meantime, knead the marzipan mixture with half a teaspoon of powdered sugar, roll it out between two layers of plastic wrap, and cut out stars and hearts. Melt the mulled wine jelly. Let the finished cake cool slightly, then remove it from the pan and decorate with the mulled wine jelly and the marzipan stars and hearts. Sprinkle with the remaining powdered sugar.