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During our holiday we met a number of purebred Tilburgers. And when we returned to the Netherlands, we continued the fun. During a visit to our house we were given a bottle of Schrobbeler as a present. And I love that to get a real regional product. Made with history and passion. Now that it is the 11th of the 11th and the carnival season is opening, this Tilburg Schrobbeler cheesecake cannot be missed. Recipe from our own hand, from Brabant! scrubber tilburg

And this is how you make the Tilburg Schrobbeler Cheesecake:

-Take out your springform pan and cover the bottom and the edge with baking paper. I cut the parchment paper for the edge neatly to size so that it becomes a neat edge.

- Use your food processor to grind the bastogne biscuits into crumbs. Then add the melted butter and mix well. Pour the mix into the springform pan and press down well with the back of the spoon. Then put it in the fridge to set.

-Take a large bowl and add the sugar, egg yolks and cornflour, mix well, then add the crème frache and the mascarpone. Beat until completely soft and then put it on the biscuit base.

- Bake the cheesecake in a preheated oven at 190 degrees for 40 minutes. The cheesecake is still a bit wobbly at the end, but that's okay. If it is bulging at the top, this is not a problem either, it will collapse again when it cools down. Let the cheesecake cool with the oven door ajar so that no cracks form.

-Finally the ganache, this is very easy. Heat the cream in a saucepan until it comes to a boil. Remove the pan from the heat. Then add the pieces of chocolate and stir well until all the chocolate has melted. Add the Schrobbeler to this and let it cool, but make sure that it remains liquid.

- Finally, pour the ganache on the cooled cheesecake and put it in the fridge to let it set.

Tilburg Schrobbeler cheesecake:

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Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Tilburg Schrobbeler Cheesecake

During our holiday we met a number of purebred Tilburgers. And when we returned to the Netherlands, we continued the fun.

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Hallway: cake

Kitchen: Dutch

Keyword: Cheesecake

Preparation time: 10

Preparation time: 45

Total time: 55

Servings: people

Author: Francine

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You need:

springform pan

Ingredients:

1 pack bastogne cakes
50/60 gram melted butter
100 gram granulated sugar
2 egg yolks
200 gram crème fraîche
2 tablespoons cornstarch
500 gram mascarpone
250 ml whipped cream - undefeated
200 gram dark chocolate
4 tablespoons Schrobbeler liqueur

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

Take your springform pan and cover the bottom and the edge with baking paper. I cut the parchment paper for the edge neatly to size so that it becomes a neat edge.
Use your food processor to grind the bastogne biscuits into crumbs. Then add the melted butter and mix well. Pour the mix into the springform pan and press down well with the back of the spoon. Then put it in the fridge to set.
Take a large bowl and add the sugar, egg yolks and cornflour, mix well, then add the crème frache and the mascarpone. Beat until completely soft and then put it on the biscuit base.
Bake the cheesecake in a preheated oven at 190 degrees for 40 minutes. The cheesecake is still a bit wobbly at the end, but that's okay. If it is bulging at the top, this is not a problem either, it will collapse again when it cools down. Let the cheesecake cool with the oven door ajar so that no cracks form.
Finally the ganache, this is very easy. Heat the cream in a saucepan until it comes to a boil. Remove the pan from the heat. Then add the pieces of chocolate and stir well until all the chocolate has melted. Add the Schrobbeler to this and let it cool, but make sure that it remains liquid.
Finally, pour the ganache on the cooled cheesecake and put it in the fridge to set.

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Would you like to try out more recipes such as the Tilburg Schrobbeler Cheesecake? Take a look at the recipes below

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