Cinnamon cheesecake

Cinnamon cheesecake


Tasty dessert with the scent of Christmas.


No. of servings


Ready in






cinnamon biscuits 8.75 oz (250 g)

Chop the biscuits finely in an electric chopper, or crush them with a wood roller. Instead of cinnamon cookies, you can also use butter cookies, adding one or two teaspoons of ground cinnamon.


unsalted butter 4.5 oz (125 g)

Melt the butter and pour it over the cookies. Knead the dough with your hands, which will be partially crumbly.


Spread the biscuit dough evenly on the bottom of the cake form and press it firmly with a cup.


mascarpone 7 oz (200 g)  sour cream (fat 14-18%) 1.1 cup (250 ml)  cream curd 8.75 oz (250 g)  powdered sugar 4.5 oz (125 g)  vanilla sugar 1 oz (30 g)  ground cinnamon 1 tsp  chicken egg 3 pcs

Whip creamy cheese, cream, cream curd, both sugar and cinnamon. Add eggs step by step.


Pour the liquid mixture on the dough.


Preheat the oven and place a deep plate filled with water at the bottom. Place the cake on the grid over the baking sheet. Bake this dessert in this water bath at 160-645°F (340°C) F (340°F (170°C) C) for 60 minutes. Do not remove the cake from the oven after baking. Switch off the oven, open it and let the cake in the oven bake and cool for 2 hours in the residual heat. During that time, it almost harden.


Put the cooled dessert in the fridge for a few hours.


cinnamon sugar

Fold the 3 x 3 cm paper in half and cut out a small half heart. After unfolding the paper, a template is created, which you put on each slice of dessert and sprinkle cinnamon sugar into the created hole.Put the paper carefully away.

Bon appetit!

chicken egg3pcs3pieces
cinnamon biscuits8.75oz250grams
cinnamon sugar-
cream curd8.75oz250grams
ground cinnamon1tsp1teaspoon
powdered sugar4.5oz125grams
sour cream (fat 14-18%)1.1cup250milliliters
unsalted butter4.5oz125grams
vanilla sugar1oz30grams


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