Cinnamon Cheesecake
This Cinnamon Cheesecake with Whipped Cream takes fall cheesecakes to another level and it is the perfect cheesecake to serve for Thanksgiving or during the holidays.
Equipment
- 30 cm /12 inch cake pan optional for the water bath
Ingredients
COOKIE CRUST
- 250 g digestive or graham crackers
- 2 tablespoon granulated sugar
- 75 g butter
CINNAMON CHEESECAKE
- 800 g full fat cream cheese room temperature
- 250 g granulated sugar
- 200 g sour cream 18% room temperature
- 1 ½ tablespoon cornstarch
- 1 ½ teaspoon vanilla extract
- 4 large eggs room temperature
- 4 teaspoon ground cinnamon
WHIPPED CREAM
- 250 ml heavy cream
- 2 tablespoon powdered sugar
- ¼ teaspoon vanilla bean paste
- Cinnamon for dusting
Instructions
COOKIE CRUST
- Before starting, preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 23 cm/9-inch springform tin lined with parchment paper in the bottom.
- In a food processor, add the cookies and granulated sugar and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.250 g digestive or graham crackers, 2 tablespoon granulated sugar, 75 g butter
- Add the cookie crumbs and press the cookie crumbs down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out.
- Bake it for 10 minutes. Then let it cool down while making the cheesecake filling. Keep the oven turned on.
CINNAMON CHEESECAKE
- With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese and granulated for 1 minute on low speed.800 g full fat cream cheese, 250 g granulated sugar
- In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined.200 g sour cream 18%, 1 ½ tablespoon cornstarch, 1 ½ teaspoon vanilla extract
- Then add two eggs at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.4 large eggs
- Pour half of the cheesecake mixture into a bowl and add the ground cinnamon. Mix it together until fully combined. Then alternate by adding the cinnamon and plain cheesecake filling into the spring pan. Lastly gently swirl the two mixtures around to create a nice pattern.4 teaspoon ground cinnamon
- Boil up water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan. This method will prevent water from getting into the crust.
- Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method.
- Bake for 1 hour and 15-20 minutes.
- Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a small wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
- Then take it out of the oven and remove it from the water bath. Take off the aluminium foil, if added, and place it in the fridge and let it set for at least 6 hours, preferable overnight before eating.
ASSEMBLING
- When ready to serve, place the cheesecake on a serving plate and whip the whipped cream until medium stiff peaks. Add it on the cheesecake and dust it with a little bit of cinnamon.250 ml heavy cream, 2 tablespoon powdered sugar, ¼ teaspoon vanilla bean paste, Cinnamon for dusting
Nutrition
Carbohydrates: 47gProtein: 8gFat: 42gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 169mgSodium: 419mgPotassium: 191mgFiber: 1gSugar: 33gVitamin A: 1545IUVitamin C: 0.3mgCalcium: 129mgIron: 1mg
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