sizzleCinnamon Swirl Cheesecake
2 hours 47 minutesMakes 12 slices
Combining the flavours of a classic cinnamon swirl with a creamy cheesecake, this is a decadent and indulgent treat that is sure to impress.
- Ingredients
- Steps
Ingredients
cheesecake
170 g
digestive biscuits, crushed
60 ml
butter, melted
2 tbsp
white sugar
680 g
cream cheese, softened
200 g
granulated sugar
125 ml
sour cream
1 tsp
vanilla extract
3
large eggs
cinnamon swirls
200 g
brown sugar
1.5 tbsp
ground cinnamon
4 tbsp
butter, melted
glaze
65 g
icing sugar
2 tbsp
milk
0.5 tsp
vanilla extract
Steps
1
Turn on your oven and heat it to 160°C. Grease a 9-inch cake tin and then set it aside.
2
To make the crust for the cheesecake, mix together the crushed biscuits, melted butter, and sugar in a mixing bowl until the texture is similar to damp sand.
3
Push this mixture firmly into the base of your greased cake tin.
4
Bake the crust for 8-10 minutes until it turns a light golden color. Then, allow it to cool.
5
To make the cinnamon swirls, combine brown sugar, ground cinnamon, and melted butter in a small bowl until it creates a thick, spreadable paste. Set aside.
6
To make the cheesecake filling, whisk the cream cheese and granulated sugar in a large bowl until it becomes smooth and creamy.
7
Mix in the sour cream and vanilla extract until thoroughly combined.
8
Gradually add the eggs one by one, stirring until just blended. Make sure not to mix too much.
9
To begin layering, pour half of the cheesecake batter onto the baked crust. Add half of the cinnamon swirl mixture on top, then gently swirl it through the batter using a knife. Repeat for a second layer.
10
Put the cake tin in the oven that you have preheated, and bake for 50-60 minutes. When finished, the center should be slightly wobbly but mostly firm.
11
Switch off the oven and prop the door open slightly to let the cheesecake cool inside for approximately an hour to prevent cracks from forming on the surface.
12
As the cheesecake is cooling, mix together icing sugar, milk, and vanilla extract until a smooth glaze forms.
13
After your cheesecake comes to room temperature, place it in the refrigerator to chill for a minimum of 4 hours. Drizzle the glaze on top just before serving.