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A Perfect Pantry

Cinnamon cheesecake with gingernut crust

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    • images/stories/recipes/Cinamon_cheesecake-IMG_5368.jpg
    • images/stories/recipes/Cinamon_cheesecake-IMG_5350.jpg
    • PREP TIME
      25
    • COOK TIME
      -
    • READY TIME
      -
    • SERVINGS
      Makes 1x24cm cake

    Ingredients

    Biscuit base

    • 500g gingernut biscuits
    • 250g butternut biscuits
    • 1 tsp cinnamon + 1 ½ tsp for the top of the cheesecake
    • Pinch mixed spice
    • 1 ½ tsp ground ginger
    • 250g unsalted butter, melted

    Cheesecake filling

    • 300g sour cream
    • 4 eggs
    • ¾ cup caster sugar
    • ¼ cup brown sugar
    • 1 tsp vanilla paste
    • 2 tsp. ground cinnamon
    • 750g cream cheese, softened

    Directions

    Biscuite base

    1. Lightly spray a 24cm springform cake tin with baking spray and line with non-stick baking paper.
    2. Place the gingernut and butternut biscuits, 1 tsp. ground cinnamon, the mixed spice and ground ginger into the bowl of your food processor with the processing blade in place. Process until the biscuits resemble fine breadcrumbs. Place the biscuits into a separate bowl and stir in the melted butter. Press into the base and up the sides of the springform cake tin. Place into the fridge for 20 minutes to set.

    Cheesecake filling

    1. Pre-heat oven to 150°C fan forced/160°C no fan. Place a small ovenproof dish with 400ml water in the oven (this is to help prevent the cheesecake cracking)
    2. Place the sour cream, eggs, caster sugar, brown sugar, vanilla paste and ground cinnamon into the bowl of the food processor with the processing blade in place. Process until smooth.  Add the cream cheese and process until smooth. Do not overmix.
    3. Pour the cream cheese mixture into the biscuit base.  Sprinkle the top of the cheesecake with the extra 1 ½ tsp. ground cinnamon and using the back of a teaspoon, swirl the cinnamon to a form a swirl design. 
    4. Place the cake tin on a baking tray and place on the lower shelf of your oven. Bake for 1 – 1 ¼ hours. Turn the oven off. Leave the cheesecake in the oven, with the door ajar for 2 hours or until cooled completely (this will prevent the cheesecake from cracking). Refrigerate until well chilled.

     

    This recipe was developed using a Kambrook Appliance.

    APPLIANCES

    • 550W Essentials Direct Drive Food Processor550W Essentials Direct Drive Food Processor
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    Guest 31 May 2020

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