Cinnamon Roll Cheesecake
Cinnamon Roll Cheesecake
70 min bake, 140°C, water bath, 23cm springform, serves 12
Ingredients
Base digestive biscuits 180g brown sugar 55g cinnamon 1/2 tsp unsalted butter 85g Cinnamon swirl brown sugar 220g plain flour 40g cinnamon 1 tbsp unsalted butter 75g Filling cream cheese 900g brown sugar 220g caster sugar 50g sour cream 120g eggs 4 vanilla 1 tbsp salt 1/2 tsp Frosting cream cheese 85g icing sugar 125g vanilla 1 tsp double cream 240ml
Full fat cream cheese and sour cream, the low fat ones will not set.
Cream cheese and eggs at room temperature or the batter goes lumpy.
Nearly a kilo of cream cheese in the filling, so five tubs in total.
Recipe
1. Heat the oven to 140°C. Line the bottom of the tin with baking paper and grease the sides.
2. Blitz the biscuits to fine crumbs and stir together:
[digestive biscuits 180g, brown sugar 55g, cinnamon 1/2 tsp, unsalted butter 85g melted]
3. Press into the bottom of the tin to form the base. Bake 10 min and leave to cool.
4. Stir the swirl together and set aside:
[brown sugar 220g, plain flour 40g, cinnamon 1 tbsp, unsalted butter 75g melted]
5. Beat the cream cheese 3 min until smooth, then add the sugars and beat 2 min more. Scrape the bowl down:
[cream cheese 900g, brown sugar 220g, caster sugar 50g]
6. Beat in the sour cream, then the eggs one at a time, then the vanilla and salt. Stop as soon as it comes together:
[sour cream 120g, eggs 4, vanilla 1 tbsp, salt 1/2 tsp]
KitchenAid: paddle attachment, medium speed throughout. Air beaten into the batter is what cracks it.
7. Pour a third of the batter over the base and scatter a third of the swirl over. Repeat twice, finishing with swirl, and spread level.
8. Wrap the outside of the tin in foil, stand it in a roasting tin and pour hot water halfway up the sides. Bake 60 to 75 min until the edges are set and the centre still wobbles.
9. Turn the oven off and leave it inside for an hour. Then chill at least 6 hr, overnight is better.
10. Beat the frosting cream cheese with the icing sugar and vanilla. Whip the cream to stiff peaks separately and fold it through:
[cream cheese 85g, icing sugar 125g, vanilla 1 tsp, double cream 240ml]
11. Pipe onto the chilled cheesecake and dust with cinnamon.
Keeps 5 days in the fridge in an airtight box.
Freezes 2 months undecorated. Defrost overnight in the fridge, then frost.
Source: Pies and Tacos.