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Huevo San Juan®

Cinnamon Cheesecake with Walnut Pastry

Name: Cinnamon Cheesecake with Walnut Pastry
Prep time: 210 min
Cook time: 210 min
Yield: 12
Cuisine: Internacional
Ingredients: 1/4 cups butter, for the walnut bread; 1/3 cups sugar, for the walnut bread; 1 San Juan® Egg, for the walnut bread; 1 cup flour, for the walnut bread; 1 teaspoon baking soda, for the walnut bread; 1/2 teaspoons salt, for the walnut bread; 1/2 cups milk, for the walnut bread; 1 teaspoon liquid vanilla, for the walnut bread; 3/4 cups walnut, finely chopped, for the walnut bread; 3 packages cream cheese, 190 gc / u 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 liquid vanilla, 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 powdered sugar, for the cinnamon sauce; to taste whipped cream, for decorating

2h 30 mins

Low

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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.

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Ingredients

12 portions

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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.