Cinnamon cheesecake recipe
Cinnamon Cheesecake recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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Ingredients
| For the Base: | |
| 150 g | digestive biscuits |
| 100 g | butter, melted |
| 1 tsp | ground cinnamon |
| For the Filling: | |
| 450 g | cream cheese |
| 125 g | sugar |
| 3 medium | eggs |
| For the topping: | |
| 350 ml | sour cream |
| 225 g | sugar |
| 1 tsp | vanilla extract |
| 1 tsp | ground cinnamon |
| 60 g | flaked almonds |
Instructions
Preheat oven to Gas Mark 4, 180░C, 350░F.
To make the base: process ingredients in a blender until well coated. Press into the base of an 8-inch, 20cm loose-bottomed cake tin. Bake for 5 minutes and allow to cool.
Filling:
Beat the cheese in a bowl until fluffy. Add the sugar then beat in the eggs one at a time until very smooth. Bake for at least 20 minutes until just firm in the centre.
Remove from oven.
Topping:
Mix together the sour cream, sugar and vanilla. Spoon over the top of the cake. Sprinkle with cinnamon and distribute nuts over the top. Bake for a further 10 minutes
Allow to cool completely in the tin. Slide a knife around the inside of the tin, remove tin sides and transfer from base to a serving plate. Chill for several hours before serving.
Preparation time:
ca. 50 min
ca. 4 hrs
medium
n/a
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