CopyCat Recipe: Bagels&Beans Cheesecake
Thursday was my 25th birthday and my gift to you is a new category: CopyCat Recipes! Copy Caturday will be every second Satuday of the month and the first recipe is my favorite cheesecake in the world: Bagels&Beans cheesecake!
Bagels&Beans is a coffee franchise in the Netherlands that focusses on fair trade, biological and sustainability. Find more about them on their website http://www.bagelsbeans.nl/en/.
This recipe is technically not a copycat recipe, as the recipe is available on their website. I have not adjusted it, but slightly elaborated on the prepping and added some tasty pics. Shall we start?
- 24cm cake pan
- Juice from ½ lemon
- 20 gr vanilla sugar
- 1 tbsp bakingpowder
- 90 gr custard powder
- 300 gr white caster sugar
- 1 kg lowfat quark yogurt
- 200 gr unsalted butter (room temperature)
- 1 egg
- 4 egg yolks
- 1 box of Bastognekoeken (260 gr)
Preheat the oven to 170°C.
Grease the pan. Crumble the cookies in a food processor or by putting it in a ziploc bag and using a rolling pin to crush them. Spread the crumbs on the bottom of the pan and lightly press with the back of a spoon. Beat the butter until creamy, then slowly add the eggs one by one and mix in the rest of the ingredients.
Pour this over the cookie crumbs and spread it out. You can also drop the pan (carefully!) on the counter to spread it.
Bake for 40 minutes, the time may differ per oven, so be sure to check it.
Let the cheesecake cool completely on a wire rack. Wrap with plastic wrap and leave it in the refrigerator for at least 2 hours. Remove the cake from the pan and enjoy.