Cinnamon Bun Baked Cheesecake

Ever had to choose between a cinnamon bun and a slice of cheesecake? Well, now you don't!

30 minutes prep

4 hours cook

Serves 8-10

Chris Cahill

Ingredients

150gDigestive Biscuits

85gMelted Butter

750gCream Cheese

250gGolden Caster Sugar

3 TbspPlain Flour

1 1/2 TspVanilla Extract

1Zest of 1 Lemon

1 1/2 TspLemon Juice

3Large Eggs

300mlSoured Cream

50gIcing Sugar

2 TspLemon Juice

A thick and creamy baked cheesecake with a buttery digestive base and a swirl of actual baked cinnamon bun dough.

Method

Preheat the oven to 160ºC fan.

Grease the sides and base of a springform cake tin.

For the base, crumble 150g of digestive biscuits and mix with 85g melted butter. Then press into the base of the cake tin then chill.

For the filling, beat 900g full-fat soft cheese at medium-low speed until creamy for about 2 minutes.

With the mixer on low, gradually add 250g golden caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides halfway through.

Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time.

Add 200ml of the Soured Cream then continue on low speed, the batter should be smooth and light.

Open the first of your premade cinnamon bun dough and roll out, slice in half to create two long strips and coat in the cinnamon sugar mixture. Place the first around the sides of your tin, pressing lightly to attach, then finish with the second creating the start of the swirl when you make it all the way round.

Open the second tin, repeating the process of cutting and sugaring. Then continue to create the swirl in the middle of your pan. To make this process easier you can use toothpicks (in front and behind) to help the dough stand in place. Chill if needed between placing.

Carefully pour the cheesecake cream into the spaces between the dough. Then use a knife or toothpick to push the cream into all the smaller areas filling in any gaps.

Finally cover the top with silver foil and bake for 1 1/2 hours . Then remove the foil and continue baking for a further 15 to 20 mins until golden brown.

Turn off the oven and open the oven door, let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools - It doesnt need to be perfect!

Combine the reserved soured cream with 50g of icing sugar and 2 tsp lemon juice for the topping.