Dessert
Cinnamon Roll Cheesecake
12 uVoor 12Nutri-Score D€€
D
12 u
12 uCinnamon Roll Cheesecake
wat u nodig heeft
Ingrediënten
Biscoff biscuits (crushed)Bakkerij250 g
butter (melted)Zuivel100 g
cream cheese (at room temperature)Zuivel700 g
sugarVoorraadkast180 g- corn flour (sifted)Voorraadkast20 g
- vanilla extractVoorraadkast10 ml
creamZuivel200 ml- white chocolate (melted)Voorraadkast150 g
cinnamon (ground)Kruiden en specerijen10 g- brown sugarVoorraadkast100 g
- butter (melted)Zuivel60 g
per portie
Voedingswaarden
382kcal
- Koolhydraten
- 28 g
- Eiwitten
- 5 g
- Vetten
- 28 g
wat u gebruikt
Keukengerei
Springvorm
Mengkom ×2
Handmixer
Ovenschaal
Oven
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Make the cinnamon filling
- Mix the ground cinnamon with the brown sugar.
- Stir in the melted butter to form a spreadable cinnamon filling.
- Stap 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.
- Stap 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.
- Stap 6
Chill overnight
- Let the cheesecake cool, then refrigerate it overnight until fully set.
- Stap 7
Unmould and serve
- Carefully release the cheesecake from the tin, supporting its weight.
- Slice and serve chilled.
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