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Cinnamon Swirl Cheesecake

Yay I'm back from my cross country road trip! In one whole piece too. It was actually a lot of fun, with only some yelling and a few tears (ha!). Today is officially the start of classes and I just cannot bring myself to do anything productive. Yesterday, I watched Spiderman 2 during orientation but for Andrew Garfield...anything :D. The ending was so shocking and sad, and when it comes to sappy endings, I can't stop the flow of tears... even if I'm in the lecture hall :P Then my body felt like a jellyfish the entire night so no productivity there. I do need to get back to the grind though...because med school :(

I got a new 5 inch springform pan and other kitchenware stuff over the summer. Now I have absolutely no counter space so my mum made me put it all in a box in a living room. Soon half the living room will be filled with my stuff. Sorry, roommate! My first apology in the form of a cheesecake (with a oatmeal cookie crust! nom)


Cinnamon Swirl Cheesecake

adapted from candidappetite for a 5" springform pan

Crust
1/2 cup flour
1/4 cup rolled oats
1 tbsp sugar
1 tsp ground cinnamon
1 tsp pumpkin spice
pinch of salt
1/4 cup flaked almonds, roughly chopped
1/2 stick unsalted butter, melted

Cheesecake
1/2 cup dark brown sugar
3 tsp ground cinnamon
3 tbsp unsalted butter, melted and cooled

2 (8oz) block cream cheese, room temp
1/4 cup white sugar
2 eggs, room temp
1 cup vanilla yogurt (i used fat free)
1/2 tsp vanilla extract
2 tbsp flour

  1. Preheat oven to 350F. 
  2. For the crust, combine all the ingredients except for the butter in a medium bowl. Pour in the butter and mix until it can form a ball. Press into a 5-inch springform pan so it thinly covers the bottom. Try to not leave any holes or cracks. Bake for 17-20 mins or until the edges are slightly brown. Remove and cool completely
  3. In a small bowl, mix brown sugar, cinnamon and melted butter. Set aside.
  4. In a large bowl, whip cream cheese and sugar together until fluffy. Beat in eggs, yogurt and vanilla yogurt until smooth. Mix in flour and make sure the batter is smooth.
  5. Take 1/4 cup of the batter and mix to the set aside brown sugar mix. This will be the cinnamon swirl filling.
  6. Fill half of the cheesecake batter over the crust. Add some cinnamon swirl batter in dollops and pour the rest of the cheesecake batter. Dollop rest of the cinnamon swirl on the top in blobs. Use a knife to create swirls in the cake.
  7. Place cheesecake on a baking sheet and bake for 50 minutes. Do not open the oven door at all or there will be cracks! Turn off the oven and allow the cheesecake to sit inside for another 3 hours. (Although I used his method, I still got cracks. Maybe the water bath method is better)
  8. Chill overnight for best texture and taste (or at least 3 hours). Carefully remove the edge of the pan and serve with freshly whipped cream and a dash of cinnamon. Hmm!


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