CINNAMON CHEESECAKE
Ingredients
FOR FILLING:
1: cream cheese 800g (softened to room temperature)
2: granulated sugar 3/4
3: light brown sugar 1/2 cup
4: large eggs 4
5: plain flour 2 tbsp
6: vanilla extract 2 tsp
7: salt 1/2 tsp
FOR THE CRUST:
1: digestives biscuits 200g (finely crushed)
2: salted butter 85g (melted)
3: Cinnamon powder 1/2 tsp
CINNAMON FILLING:
1: brown sugar 3/4 cup
2: cinnamon powder 1 tbsp
3: plain flour 1/3 cup
4: salted butter 57g (melted)
FOR ICING:
1: cream cheese 100g (room temperature)
2: powdered sugar 1/2 cup
3: vanilla extract 1 tsp
4: Cinnamon powder 1/2 tsp
5: brown sugar 2 tbsp
For Baking:
1: springform pan 9inch.
Instructions
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preheat oven 325f, 165c, gas mark 3.
1: make the crust: In a bowl, mix biscuit crumbs, melted butter, and cinnamon, mix well, and press the mixture into the pan.
2: make cinnamon filling: In a bowl, whisk together brown sugar, cinnamon and flour. Stir in melted butter until the cinnamon mixture resembles coarse sand.
3: cheesecake filling: In a bowl beat cream cheese, and sugars & add eggs one at a time, then flour, vanilla beat well.
4: pour 1/3 of the filling over the crust, sprinkle 1/2 the cinnamon filling all over, then top with another 1/3 of cheesecake mixture, sprinkle with remaining cinnamon mixture, then top with the rest of the cheesecake mixture & smooth top.
5: wrap the bottom of the pan with foil and place in a deep baking tray, pour in enough boiling water to come up halfway on the baking tray, and bake until the center of the cheesecake only slightly jiggles, about 1 hour and 1o minutes.
6: turn off the oven heat, open the oven door, and let the cheesecake cool in the oven, for 1 hour & then remove the aluminum foil and refrigerate the cheesecake in a pan until firm, at least 5 hours and up to overnight.
7: now beat cream cheese, powdered sugar, vanilla.
8: mix cinnamon powder and brown sugar.
9: spread it on the cheesecake, and sprinkle the sugar mixture.
10: serve chilled with coffee
