Cinnamon Cheesecake with Nut Cake
Huevo San Juan®
This Cinnamon Cheesecake with Nut Cake recipe is a simple but delicious dessert to prepare. The combination of cinnamon and nut gives it a lovely spiced touch. You will love the contrast between the fluffy texture of the cake and the creamy texture of the cheesecake. Try this version of Cinnamon Cheesecake with Nut Cake, the best part is that you won’t need a special cheesecake pan, a round one will work perfectly.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 1/4 cups butter, for the nut cake
  • 1/3 cups sugar, for the nut cake
  • 1 San Juan® egg, for the nut cake
  • 1 cup flour, for the nut cake
  • 1 teaspoon baking powder, for the nut cake
  • 1/2 teaspoons salt, for the nut cake
  • 1/2 cups cow's milk, for the nut cake
  • 1 teaspoon vanilla essence, for the nut cake
  • 3/4 cups walnuts, finely chopped, for the nut cake
  • 3 packages cream cheese, 190 g each for the cheesecake
  • 1/2 cups sugar, for the cheesecake
  • 1 cup sour cream, for the cheesecake
  • 3 San Juan® eggs, for the cheesecake
  • 1 teaspoon vanilla essence, for the cheesecake
  • 1/2 cups butter, melted for the cinnamon filling
  • 1/4 cups brown sugar, for the cinnamon filling
  • 3 teaspoons cinnamon powder, for the cinnamon filling
  • 1/2 cups whipping cream, hot, for the cinnamon sauce
  • 2 teaspoons cinnamon powder, for the cinnamon sauce
  • 3 tablespoons icing sugar, for the cinnamon sauce
  • whipped cream, for decorating
Preparation
2h 30 mins
1h
Low
  • Preheat the oven to 160°C.
  • For the nut cake, beat the butter with the sugar until creamy, add the piece of Huevo San Juan®, the flour, baking powder, salt, milk, vanilla essence, and walnuts.
  • Pour into a 20 cm diameter cake pan, previously floured and greased. Reserve.
  • For the cheesecake, cream the cheese with the sugar and add the sour cream, the pieces of Huevo San Juan®, and the vanilla essence, reserve ¼ of the mixture.
  • Mix the butter with the sugar and ground cinnamon and add it to the ¼ part you reserved from the cheesecake.
  • Pour the cheesecake mixture over the nut cake and then the cheese with cinnamon mixture, swirl gently with a spoon.
  • Bake for 1 hour or until cooked. Let cool and refrigerate for 1 hour.
  • Mix the hot cream with the ground cinnamon and powdered sugar. Let cool.
  • Place the cinnamon cream in a pastry bag with a plain tip.
  • Cover the top of the cheesecake with whipped cream and decorate with the cinnamon sauce to your liking.
  • Serve cold accompanied by tea.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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