Cinnamon Cheesecake

If you are a fan of cinnamon, then you will most definitely enjoy this baked cinnamon cheesecake. It is really an easy recipe, not difficult at all. I used to make this recipe as a summer dessert or for high tea occasions. If you would try out another cheesecake, the New York Cheesecake is absolutely delicious with the cream cheese, lemon and orange flavours. For something more cinnamon, my home-made cinnamon ice-cream is a must with chocolate brownie.

Serves: 12 Prep time: 30 Minutes Cook time: 65 Minutes Ready in: 95 Minutes

Nutrition: Calories 410 Carbs: 57g Protein: 6g Fat: 20g

Ingredients:

CRUST
15 ml caster sugar

200 g nutty crust biscuits

60 g butter, melted

CHEESECAKE FILLING

250 ml cream, whipped til soft peaks

625 g smooth cream cheese

3 large eggs, beaten

30 ml cake flour

vanilla essence

90 ml sugar

5 ml ground cinnamon

TOPPING INGREDIENTS

375 ml sour cream

15 ml caster sugar

2 ml ground cinnamon

Instructions:

CRUST:
Preheat the oven to 160° Celsius.

Grease a 22 cm loose bottom cake tin.

Place all ingredients for the crust in a food processor and mix together until crumbs form.

Press the crumbs into the cake tin at the bottom and half way up the sidesCHEESECAKE FILLING:
Beat all ingredients for the filling together and pour into the crust.

Bake for 1 hour.

Remove from the oven and leave aside while you prepare the topping.

Note that the cheesecake will loose its volume a littleTOPPING:
Mix all the ingredients for the topping together and spread over the cheesecake.

Place back in the oven and bake for a further 5 minutes.

Remove from the oven and cool at room temperature.

Serve with whipped cream.

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4.55

4.55 from 62

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