Recipe: how to make the most delicious Flügel cheesecake

A white chocolate cheesecake with a Bastogne biscuit base, raspberries and a Flügel jelly layer on top: oh man, this cake is so delicious! And with this recipe, it’s also incredibly easy to put together yourself—what more could you want?!

With a soft cream cheese filling and a crunchy biscuit base, a well-baked cheesecake is impossible to resist. Whether you bake it in the oven or prefer a no-bake cheesecake, choose a mango- or a boozy Aperol Spritz flavor; there’s a cheesecake for every enthusiast. And therefore also for the Flügel lovers among us—and there are quite a few of those.

How to make the Flügel cheesecake

• Cover the bottom of the springform pan with baking paper. The exact size of your springform pan doesn’t matter that much. With a smaller pan, the layers will be a little thicker, but that doesn’t have to be a problem.
• Crumble the packet of Bastogne biscuits into fine crumbs. Do this by putting the biscuits in a zipper bag and hitting them with a rolling pin. You can also grind them in a food processor.
• Melt the butter in a saucepan over low heat, making sure it doesn’t brown.
• Once the butter has melted, pour it into the Bastogne crumbs and stir them together.
• Put this in the springform pan and spread it evenly over the base. Press down firmly with a spoon and place in the refrigerator to set (about 30 minutes).
• Whip the heavy cream in a food processor or with a mixer until thick and stiff, then set aside.
• Soak 3 gelatin leaves in a bowl of cold water.
• Break the white chocolate into pieces and melt it au bain-marie. For extreme white chocolate lovers: you can also use a little more chocolate—250 or 300 grams. The chocolate flavor will then be more intense. With the 200 grams in this recipe, you can taste the chocolate, but it’s nicely subtle, which means the cake isn’t too heavy in my opinion. But if you prefer a stronger chocolate flavor, you can absolutely use a little more.
• Heat the lemon juice and dissolve the gelatin in it by taking it out of the water and squeezing it out.
• Meanwhile, mix the MonChou with the mascarpone and 50 grams of sugar in the food processor. Add the chocolate and lemon juice, and finally mix in the whipped cream.
• Mix well until a smooth mixture forms.
• Remove the springform pan from the refrigerator and pour in the mixture. Return it to the refrigerator to set. This will take approximately 3 hours.
• Take a small saucepan and add 200 ml Flügel, 50 grams of sugar and 4 tbsp tap water. Bring to a boil while stirring and let simmer for about 5 minutes over medium heat.
• Meanwhile, soak the remaining 3 gelatin leaves in cold water.
• Squeeze the water out of the gelatin and add it to the Flügel mixture, along with another splash of lemon juice. Stir until the gelatin has dissolved. Let the mixture cool slightly so it is no longer piping hot, then pour it over the cheesecake.
• Refrigerate for at least another 1.5 hours to cool thoroughly and set slightly.
• Then run a knife along the edge of the baking pan to loosen the Flügel cheesecake. Release the edge of the springform pan and remove it.
• Decorate the cheesecake with raspberries and extra shavings of white chocolate, made by slicing shavings from the chocolate with a vegetable peeler.

Also read:

• How to make the most delicious Flügel fudge
• Recipe: Flügel Viennetta (yes, you’re reading that right!)
• Recipe: Flügel cupcakes from the Airfryer (oven works too)

Image and recipe: Flügel, Knoeien met Inge