Postre
Cinnamon Roll Cheesecake
12 hPara 12Nutri-Score D€€
D
12 h
12 hCinnamon Roll Cheesecake
lo que necesita
Ingredientes
Biscoff biscuits (crushed)Panadería250 g
butter (melted)Lácteos100 g
cream cheese (at room temperature)Lácteos700 g
sugarDespensa180 g- corn flour (sifted)Despensa20 g
- vanilla extractDespensa10 ml
creamLácteos200 ml- white chocolate (melted)Despensa150 g
cinnamon (ground)Especias10 g- brown sugarDespensa100 g
- butter (melted)Lácteos60 g
por ración
Nutrición
382kcal
- Carbohidratos
- 28 g
- Proteínas
- 5 g
- Grasas
- 28 g
lo que usará
Utensilios
Molde desmontable
Bol ×2
Batidora de varillas
Fuente de horno
Horno
paso a paso
Preparación
- Paso 1
Make the biscuit base
- Crush the Biscoff biscuits into fine crumbs.
- Mix the crumbs with the melted butter until evenly coated.
- Press the mixture firmly into the base of the springform pan and leave to chill.
- Paso 2
Make the cheesecake batter
- Beat the cream cheese with the sugar, corn flour and vanilla until smooth.
- Pour in the cream and mix until combined.
- Stir in the melted white chocolate until the batter is glossy and even.
- Paso 3
Make the cinnamon filling
- Mix the ground cinnamon with the brown sugar.
- Stir in the melted butter to form a spreadable cinnamon filling.
- Paso 4
Swirl and assemble
- Pour the cheesecake batter over the chilled base.
- Spoon the cinnamon filling over the top and swirl it through with a knife.
- Paso 5
Bake in a water bath
- Wrap the outside of the pan with foil and place it in a water bath.
- Bake until the cheesecake is set with a slight wobble in the centre.
- Paso 6
Chill overnight
- Let the cheesecake cool, then refrigerate it overnight until fully set.
- Paso 7
Unmould and serve
- Carefully release the cheesecake from the tin, supporting its weight.
- Slice and serve chilled.
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