Cinnamon Cheesecake
Najat
Photo by Najat
If you’re a fan of both cheesecake and cinnamon, this Cinnamon Swirl Cheesecake is going to be your new favorite! It combines the best of both worlds: a creamy, velvety cheesecake filling, topped with a cinnamon-swirled cake batter for an extra layer of texture and flavor.
The ingredients are pretty straightforward—think rich mascarpone, smooth cream cheese, and warming cinnamon. With a bit of patience and love, you’ll whip up a dessert that looks impressive but is totally doable, even for home bakers. From mixing up the cream cheese filling to creating those beautiful swirls, this recipe is easy to follow and worth every step. Plus, it’s one of those desserts that gets even better after a night in the fridge—if you can wait that long!
So, grab your ingredients and let’s make this irresistible cheesecake that’s perfect for a special occasion or just to treat yourself!
Ingrediënten
COOKIE DOUGH
CHEESECAKE BATTER
CAKE BATTER
CINNAMON MIXTURE
GARNISH
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Tips
Make sure to press the cookie base firmly into the pan, so it doesn’t fall apart when slicing. A spoon or glass works well for this.
Let the cream cheese and mascarpone come to room temperature before mixing. This ensures a smoother mixture that’s easier to work with.
When adding the eggs, mix gently with a spatula. Overmixing can introduce too much air, which can cause the cheesecake to crack later.
Line the pan with parchment paper before adding the cookie base. This makes it easier to remove the cheesecake after baking.
Every oven works slightly different. If the top of the cheesecake browns too quickly, loosely cover it with aluminum foil. Make sure the center still jiggles a bit when removing it from the oven; the cheesecake will firm up as it cools.
If the top isn’t golden brown, move the cheesecake to a higher rack in the oven for the last 15 minutes.
The longer the cheesecake rests in the fridge, the better the flavors develop, and the firmer the texture becomes. Overnight is ideal!
You can substitute vanilla sugar with vanilla extract.
Stappenplan
Melt 90 g butter in a saucepan over low heat.
Finely grind the biscoff cookies in a food processor.
Put the finely ground cookies into a deep bowl. Add the melted butter and cinnamon powder. Mix until combined.
Firmly press the cookie dough into the bottom of a cake pan (use the back of a spoon). Place it in the fridge.
In a bowl, add the cream cheese, mascarpone, granulated sugar, and vanilla sugar. Mix until everything is well combined. Sift the cornstarch over the mixture and mix well. Set the mixer aside. Gently fold the eggs in one at a time until light and airy. Set aside.
Melt 70 g butter and mix with the granulated sugar, vanilla sugar, and salt for 1 minute. Add the egg and mix well. Sift in the flour and baking powder, and mix until smooth. Transfer the batter to a piping bag.
Melt 35 g butter and mix with the brown sugar and cinnamon powder. Transfer this mixture to a piping bag.
Remove the cake pan from the fridge. Pour the cheesecake mixture over the cookie base and smooth the surface. Pipe the cake batter in a swirl pattern on top of the cheesecake. Pipe the cinnamon mixture between the swirls.
Place the cinnamon cheesecake in a preheated oven at 150°C. Bake for 60-65 minutes or until the edges are firm. Turn off the oven and let the cinnamon cheesecake sit in the oven for 10 minutes. Store the cooled cheesecake, covered, in the refrigerator. Preferably overnight.
Cut the cheesecake into pieces and garnish with dollops of cream. Optionally, dust with cinnamon powder.
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