Cinnamonbun Cheesecake

INGREDIENTS

Crust:

• 150 g digestive biscuits or sweet crackers
• 200 g bastogne biscuits
• 90 g melted butter

Cheesecake filling:

• 600 g creamcheese
• 140 g creme fraiche or buttermilk (thick dairy)
• 200 g sugar
• 3 eggs
• 1 tbsp vanilla extract
• 3-4 tsp cinnamon

Creamcheese (thick icing) & assembling:

• 300 g creamcheese
• 100 ml whipping cream
• 75 g icing sugar

METHOD

Crust:

1. Crush the biscuits finely.
2. Combine all the ingredients together and press the mixture down in a 22 cm springform and bake at 200°C for 8 min.

Cheesecake filling:

1. Combine creamcheese with sugar and whisk by hand till just combined.
2. Add in the dairy and whisk again.
3. Lastly add the eggs and the vanilla and whisk till the mixture is homogenius without any lumps.
4. Pour in half of the cheesecake into the prepared springform, and add the cinnamon to the remaining batter. Add it on top and create small swirls.
5. Bake in the oven at 160 °C fan oven, for 50-60 min. With a waterbath underneath.
6. The cheesecake has to be slightly jiggly when its done.

Creamcheese (thick icing) & assembling:

1. With an electric mixer, whisk together the creamcheese and icing sugar till smooth.
2. Add in the heavy cream and whisk for around a minute or 2 till it thickens.
3. Be careful not to overmix - i reccomend mixing on medium to high speed. When the cheesecake has reached room temp.
4. You can spread on the topping. Let the cheesecake set overnight or 5-6 hours in the fridge if served the same day.
5. Decorate with mini cinnamon buns.

VIDEO INSTRUCTIONS

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This recipe was prepared and brought to you by the talented chef @natashas_baking

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