Cinnamon roll cheesecake

Cinnamon roll cheesecake is a creamy cheesecake inspired by the flavours of classic cinnamon rolls. A crisp lotus biscoff biscuit base is topped with a delicate vanilla cheesecake filling, with an aromatic cinnamon crumble layer running through the middle. The whole thing is finished with a Philadelphia cream cheese frosting and a light dusting of cinnamon. One of the people who tried it even said it was the best cheesecake they had ever eaten :). The cheesecake is incredibly creamy, with a lovely hint of cinnamon and a beautiful warming spice aroma. It’s best made a day ahead – after chilling overnight, it reaches the perfect consistency and develops its full flavour. A wonderfully autumnal cheesecake for all cinnamon roll lovers!

Ingredients for the base:

• 150 g Lotus Biscoff biscuits
• 1 tsp ground cinnamon
• 40 g butter, melted

Place the biscuits and butter in a food processor and blitz until the mixture resembles wet sand. If you don’t have a food processor, place the biscuits in a sturdy bag (such as a resealable bag) and crush thoroughly with a rolling pin, then combine with the melted butter.

Line the base of a 22 cm springform tin with baking paper. Tip in the biscuit mixture. Spread it out and press firmly into the base and halfway up the sides of the tin. Pre-bake at 175°C for approximately 10 minutes. Remove from the oven and leave to cool.

Wrap the outside of the tin twice with aluminium foil – the cheesecake will be baked in a bain-marie.*

Ingredients for the cheesecake filling:

• 800 g semi-fat or full-fat curd cheese, ground three times, or Philadelphia-style cream cheese
• 200 g sour cream
• 100 ml double cream
• ¾ cup caster sugar
• 3 large eggs
• 2 egg yolks, from large eggs
• 1 tbsp potato starch
• 1 tbsp plain flour
• 1 tsp vanilla extract

All ingredients should be at room temperature.

Place all the cheesecake filling ingredients in the bowl of a stand mixer, except for the double cream. Mix just until combined; do not overmix, as this will unnecessarily incorporate air into the filling. An over-aerated cheesecake will rise considerably and then collapse. We don’t want that – the cheesecake should remain perfectly level after baking. Finally, mix in the double cream thoroughly.

Divide the cheesecake mixture in half. Pour the first half over the pre-baked biscuit base and level the surface. Sprinkle the cinnamon crumble evenly over the top (recipe below). Pour the remaining cheesecake mixture over the crumble layer and level the surface.

Bake at 160°C for approximately 70 minutes in a bain-marie.* The finished cheesecake should be set and springy to the touch in the centre. Leave to cool in the oven with the door slightly ajar. Then remove from the oven, run a sharp knife around the edge of the cheesecake, release the springform tin and remove the sides. Refrigerate for approximately 12 hours.

Ingredients for the cinnamon crumble:

• ½ cup light muscovado sugar
• 1 tbsp ground cinnamon
• 60 g plain flour
• 50 g butter, melted

Place all the ingredients in a small bowl and mix until combined and the mixture forms a crumble.

Ingredients for the Philadelphia cream cheese frosting:

• 50 g butter
• 50 g icing sugar
• 125 g Philadelphia cream cheese
• 1 tsp vanilla extract

All ingredients should be at room temperature.

Place the butter and icing sugar in the bowl of a stand mixer. Beat until light and fluffy. Add the cream cheese and vanilla and beat thoroughly until combined.

Remove the chilled cheesecake from the fridge and transfer it to a serving plate. Spread the Philadelphia cream cheese frosting over the top. Using a spatula, create a spiral pattern in the frosting while gently turning the serving plate. Lightly dust with additional cinnamon.

Store the Cinnamon Roll Cheesecake in the fridge.

The cheesecake is baked in a bain-marie: this involves placing the cheesecake tin inside a larger tin or ovenproof dish, then pouring in enough boiling water to reach halfway up the sides of the cheesecake tin. The cheesecake is therefore baked surrounded by steam, in a very humid environment. The steam allows the cheesecake to bake evenly throughout, including in the centre, prevents it from cracking and helps it retain its perfectly creamy texture.

Enjoy!

Recipe adapted from shesnotcookin.com.