Zimtsterne cinnamon cheesecake

Anyone who cannot imagine Christmas without the warm aroma of cinnamon should seriously consider this recipe! Exclusive to Moje Wypieki, this is a Zimtsterne Cinnamon Cheesecake. Its name comes from the traditional German cinnamon star biscuits used to create the almond-cinnamon base. The cheesecake is also decorated with Zimtsterne stars and dusted with cinnamon. The cinnamon cheesecake itself is rich, dense and slightly creamy. You can flavour it with either vanilla or almond extract, depending on your preference. Highly recommended!

Ingredients for the almond cinnamon base:

• 150 g ground almonds
• 50 g icing sugar
• 1 large egg white (40 g)
• 25 g plain flour
• 1 teaspoon ground cinnamon
• 25 g butter, melted

In a bowl, combine the ground almonds, icing sugar, flour and cinnamon. Add the egg white (without whisking) and knead until a sticky dough forms (alternatively, mix with an electric mixer). Wrap tightly in cling film and chill in the refrigerator for at least 1 hour.

Line a baking tray with baking parchment. Remove the dough from the refrigerator and roll it out between two sheets of baking parchment or cling film (you may lightly dust with icing sugar if necessary). The dough should be approximately 1 cm thick. Cut into squares and arrange on the baking tray. The shape is not important, as the biscuits will later be crushed to make the cheesecake base.

Bake at 170°C for approximately 15 minutes, or until lightly browned around the edges and dry to the touch. If necessary, turn the biscuits over and dry them further. Remove from the oven and leave to cool completely. Once cooled, process the biscuits in a food processor or blender until they resemble fine crumbs. Add the melted butter and mix until combined.

Line the base of a 23 cm springform tin with baking parchment. Press the biscuit crumb mixture evenly into the base of the tin and chill while preparing the cheesecake filling.

Ingredients for the cheesecake filling:

• 800 g full-fat or semi-fat curd cheese, triple-ground
• 250 ml double cream
• ¾ cup caster sugar
• 3 large eggs
• 2 egg yolks, from large eggs
• 1 tablespoon potato starch
• 1 tablespoon plain flour
• 1½ teaspoons vanilla extract or almond extract

All ingredients should be at room temperature.

Place all of the cheesecake filling ingredients into the bowl of a stand mixer. Mix only until combined. Do not overmix, as incorporating too much air into the cheesecake mixture will cause it to rise excessively during baking and then collapse afterwards. We want the finished cheesecake to remain perfectly level. Pour the cheesecake filling over the chilled base and smooth the surface.

Bake at 150°C for approximately 60–70 minutes in a water bath*. The cheesecake is ready when the top is set and springy to the touch.

Allow it to cool in the oven with the door slightly ajar, then chill in the refrigerator for approximately 12 hours.

To finish:

• ground cinnamon, for dusting
• Zimtsterne star biscuits (shop-bought or homemade – simply double the ingredients for the base and use the second half of the dough to bake star-shaped biscuits)

Remove the chilled cheesecake from the springform tin. Dust generously with cinnamon and decorate with the Zimtsterne star biscuits.

* The cheesecake is baked in a water bath: a water bath involves placing the cheesecake tin inside a larger baking tin or ovenproof dish. Pour boiling water into the outer tin until it reaches halfway up the sides of the cheesecake tin. The cheesecake then bakes surrounded by steam and in a highly humid environment. The steam ensures that the cheesecake bakes evenly throughout, including in the centre, helps prevent cracking after baking, and gives it a perfectly smooth and creamy texture.

Enjoy!