The inspiration for this cheesecake came from a visit to a pub where they served something of the same name. My boyfriend adores anything cinnamon so it always catches my eye. I took him a piece home as I knew he would love it, and indeed he did. He kindly shared a bite with me and it was so yummy I knew I had to make a homemade version! I really upped the wow factor by adding cinnamon to the base as well as the streusel topping, plus a cinnamon icing drizzled over the top. I think this will be our dessert on Christmas Day.
To make the base I whizzed up 200g disgestive biscuits in a food processor. I also mixed in 2 1/2 tsp cinnamon.
I melted 70g butter and mixed it into the biscuit crumbs. I pressed the mixture into a lined 23" springform tin and put it in the fridge for 30 minutes to chill.
To make the cheesecake filling I mixed together 575g full fat cream cheese, 3 egg yolks, 135g caster sugar and 1 1/2 tsp vanilla extract until it was smooth.
Using an electric hand mixer I beat the whites from the 3 eggs until stiff and then folded them into the cream cheese mixture.
I took the base out of the fridge and poured the cheesecake mixture on top. I put the tin onto a baking tray as sometimes I find a little butter can leak from springform tins when baking cheesecake.
I baked it for 40 minutes at 180C/160C Fan/350F/Gas Mark 4. Then left it to cool fully before putting it in the fridge to chill.
When it was cold, I whipped up 300ml double cream and spread it all over the top.
For the streusel topping I mixed together 110g melted butter, 190g plain flour, 100g light brown sugar, 2 1/2 tsp cinnamon and a pinch of salt.
I covered the cheesecake generously with the streusel topping. For a final flourish I made some icing using 70g icing sugar, 1 tsp cinnamon and enough water to make it a thick consistency. I drizzled it all over the cheesecake, then dusted over some icing sugar.
The cheesecake was absolutely divine! The cinnamon flavour was just right, the cheesecake was light and fluffy, and the streusel topping was crunchy. I served it at a dinner party and everyone had two slices - the perfect review!
And with Simple & In Season hosted by Feeding Boys, as although you can get cinnamon all year round, it really shines during Winter.
And with Cook Blog Share hosted by Easy Peasy Foodie.
Crumb topping recipe from Baking A Moment.
Cinnamon Streusel Cheesecake
- 200g Digestive biscuits
- 6 tsp Ground Cinnamon
- 180g Butter, melted
- 575g Full fat cream cheese
- 3 Eggs
- 135g Caster sugar
- 1 1/2 tsp Vanilla extract
- 300ml Double cream
- 100g Light brown sugar
- 190g Plain flour
- 70g Icing sugar
- A pinch of Salt
To make the base whizz up the disgestive biscuits in a food processor along with 2 1/2 tsp of the cinnamon.Mix 70g of the melted butter into the biscuit crumbs. Press the mixture into a lined 23" springform tin and put it in the fridge for 30 minutes to chill.To make the cheesecake filling mix together the full fat cream cheese, the yolks from the eggs (keep the whites), the caster sugar and the vanilla extract until it is smoothUsing an electric hand mixer beat the whites from the eggs until stiff and then fold them into the cream cheese mixtureTake the base out of the fridge and pour the cheesecake mixture on top. Put the tin onto a baking tray as sometimes a little butter can leak from springform tins when baking cheesecakeBake it for 40 minutes at 180C/160C Fan/350F/Gas Mark 4. Then leave it to cool fully to room temperature before putting it in the fridge to chill and go completely coldWhip up the double cream and spread it all over the top of the cold cheesecakeFor the streusel topping mix together 110g of the melted butter, the plain flour, light brown sugar, 2 1/2 tsp of the cinnamon and the saltCover the cheesecake generously with the streusel topping, pressing it into the cream. Make some icing using the icing sugar, 1 tsp of the cinnamon and enough water to make it a thick consistency. Drizzle it all over the cheesecake, then dusted over some icing sugar