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This recipe for Cinnamon Cheesecake with Walnut Cake is a simple dessert to prepare but delicious. The combination of cinnamon with walnut gives a spicy touch very rich. The contrast of the spongy texture of the cake with the creamy texture of the cheesecake will enchant you. Try this version of Cinnamon Cheesecake with Walnut Cake, the best thing is that you will not need a special mold for cheesecake, using a round one will be perfect.
1 teaspoonful of baking powder for the walnut bread
1/2 teaspoonful of Salt for the walnut bread
1/2 Cup of milk for the walnut bread
1 teaspoonful of vanilla for the walnut bread
3/4 of Cup of nut finely chopped, for the walnut bread
3 packages of cream cheese 190 gc / u for the cheesecake
1/2 Cup of sugar for the cheesecake
1 Cup of sour cream for the cheesecake
3 pieces of San Juan® egg for the cheesecake
1 teaspoonful of vanilla for the cheesecake
1/2 Cup of Butter melted for the cinnamon filling
1/4 of Cup of brown sugar for the cinnamon filling
3 teaspoons of ground cinnamon for the cinnamon filling
1/2 Cup of whipping cream hot, for the cinnamon sauce
2 teaspoons of ground cinnamon for the cinnamon sauce
3 spoonfuls of powder sugar for the cinnamon sauce
to taste of whipped cream for decorating
Preparation
Preheat oven to 160 ° C (320F)
For the walnut cake, beat the butter with the sugar until acremar, add the piece of San Juan® egg, the flour, the baking powder, the salt, the milk, the vanilla essence and the nuts.
Pour into a cake mold 20 cm in diameter, previously floured and greased. Reserve.
For the cheesecake, add the cheese with the sugar and add the sour cream, the pieces of San Juan® Egg and the vanilla essence, reserve ¼ of the mixture.
Mix the butter with the sugar and cinnamon powder and add it to the ¼ part that you reserved for the cheesecake.
Pour the cheesecake mixture on top of the walnut cake and then the cheese with cinnamon, marbling lightly with a spoon.
Bake for 1 hour or until cooked. Allow to cool and refrigerate 1 hour.
Mix the hot cream with the cinnamon powder and the icing sugar. Let it cool.
Place the cinnamon cream in a pastry sleeve, with a smooth duya.
Cover the top of the cheesecake with the whipped cream and decorate with the cinnamon sauce to your liking.
Serve cold accompanied by tea.
PRESENTATION
Garnish with whipped cream and cinnamon cream.
TIPS
It is important that once the cheesecake has been baked, the oven will not open so that it does not come off completely. Leave it cooling with the oven door slightly open.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
Calories
395
kcal
20%
Carbohydrates
46.3
g
15%
Proteins
5.9
g
12%
Lipids
23.7
g
36%
Fiber
2.7
g
5.5%
Sugar
27.3
g
30%
Cholesterol
47.3
mg
16%
Rate this tip
Ratings(1)
Ricardo Arteaga
09/02/2019 08:10:28
Muy facil y riquisimo
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