Stroopwafel Cheesecake

Put the stroopwafel (225 grams) in a food processor and grind finely.

Melt the butter in a saucepan over low heat.

Combine the finely ground stroopwafel, cinnamon powder, and melted butter in a deep bowl. Mix until combined.

Spread the cookie dough evenly over a springform pan or baking pan and press it firmly onto the bottom. Let it rest briefly in the refrigerator to firm up.

Heat the pieces of stroopwafel (150 grams) together with the heavy cream in a frying pan over medium heat. Stir for 6-7 minutes until combined. Allow the stroopwafel mixture to cool, then transfer it to a piping bag.

Put the mascarpone, powdered sugar, vanilla sugar, and whipping cream stabilizer in a deep bowl. Mix for 1 minute. Gradually add the heavy cream (400 ml) and mix until the cream stiffens.

Spread a layer of caramel (90 grams) evenly over the cookie dough, then spread half of the cream on top. Pipe the stroopwafel mixture over it and spread it evenly. Spoon the remaining cream on top and smooth the surface.

Garnish the stroopwafel cheesecake with lines of caramel (75 grams). Pipe whipped cream along the sides. Bismillah, enjoy!