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CINNAMON CHEESECAKE

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Ingerdients:

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.

Example HTML page

Recipe:

preheat oven 325f, 165c, gas mark 3.

1: make crust: In a bowl, mix together biscuit crumbs, melted butter, cinnamon, mix well and press mixture into the pan.

2: make cinnamon filling: In a bowl, whisk together brown sugar, cinnamon and flour. Stir in melted butter until cinnamon mixture resembles coarse sand.

3: cheesecake filling: In a bowl beat cream cheese, sugars & add eggs one at a time, then flour, vanilla beat well.

4: pour 1/3 of filling over 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 pan with foil and place in a deep baking tray, pour in enough boiling water to come up halfway on

the baking tray, bake until centre of cheesecake only slightly jiggles, about 1 hour 1o minutes.

6: turn off the oven heat, open oven door, and let cheesecake cool in oven, 1 hour & then remove aluminium foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.

7: now beat cream cheese, powder sugar, vanilla.

8: mix cinnamon powder, brown sugar together.

9: spread it on the cheese cake, sprinkle the sugar mixture.

10: serve chilled with coffee

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