Winter cheesecake on a cinnamon base

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Today I want to share a recipe for a delicious cake that will be perfect for any festive table. We'll prepare a simple cheesecake on a cinnamon shortcrust base, enriched with candied orange peel and dark chocolate.


Pleasantly buttery shortcrust base will melt in your mouth, while cinnamon flavour is distnict yet not dominant. It's one of those denser cheesecakes, and smooth texture and vanilla notes make it impossible to resist the next slice. Everything is rounded up with citrus notes of orange peel and elegant dark chocolate that brings balance to the cake. Flavourful, simple to make cheesecake that will be the pride of any festive table.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (18 x 28 cm baking tin)

Shortcrust base

  • 300 g (~2 cups) all-purpose flour
  • 100 g (~0.5 cup) sugar
  • 1 tsp baking powder
  • Pinch of salt
  • 200 g butter
  • 1 egg
  • 3 tbsp cinnamon

Cheesecake

  • 100 g butter
  • 150 g icing sugar
  • 3 large eggs
  • 750 g cream cheese
  • 1 tsp vanilla paste 
  • 1 packet instant vanilla pudding mix
  •  75 g canided orange peel
  • 75 g dark chocolate

Method

  1. Firstly, prepare the cinnamon shortcrust base. Put 300 g all-purpose flour into a large bowl and add 100 g fine white sugar, 3 tbsp cinnamon optional 1 tsp baking powder and a small pinch of salt. Stir through the contents of the bowl shortly with a whisk, until everything gets distributed in flour.
  2. Add 200 g cold cubed butter into dry ingredients and rub it into flour with a confectionery knife until it resembles wet sand. If you don't have a confectionery knife, use a regular knife, kitchen robot or your fingertipes. Be careful not to warm up the fat too much.
  3. Once you've got the right texture add 1 large egg. Stir through the contents of the bowl shortly with a wooden spoon, only until flour absorbs all moisture. Start kneading dough by hand next, until it absorbs most flour. Transfer dough onto a worktop then and knead it shortly until it becomes quite smooth and uniform.
  4. Shape dough into a small log and divide it in roughly 2:1 ratio. Wrap the smaller piece tightly with plastic wrap and put it into a freezer for around 1 hour. Tear the larger piece into smaller ones and arrange them in the bottom of a baking tin, 23 cm in diameter, lined with baking paper. Try to do it as evenly as possible.
  5. Prick the base densely with a fork across the whole surface. It will let steam escape during baking. That will help prevent air pockets from forming and bursting. Put the baking tin into a fridge for 30 minutes until dough cools down and firms up.
  6. Prebake the base in an oven preheated to 180 deg C, no fan, for around 15 minutes, until it becomes lightly golden at the edges. Take the base out of the oven then and put it aside for 10-15 minutes, to cool slightly.
  7. Prepare the cheese layer. Put 750 g cream cheese, 3 large eggs, 150 g icing sugar, 100 g cool melted butter, 1 packet instant vanilla pudding mix and a generous tsp of vanilla paste into a large bowl. All the ingredients should be at room temperature, so remember to take them out of a fridge at least an hour ahead of making the base. Mix the contents of the bowl shortly with a hanheld blender, only until the batter is smooth and uniform. Don't mix the batter for too long or you will put too much air into th e cheesecake, causing it to raise and crack during baking.
  8. Once you've got a smooth texture add 75 g candied orange peel and 75 g roughly chopped dark chocolate to the batter. Stir them into the batter with a silicone spatula. Pour the batter onto the prebaked base and spread it evenly across the surface.
  9. Arrange remaining shortcrust dough on top. Grate frozen dough onto a small plate first on a coarse grater. Try to arrange it evenly across the whole surface.
  10. Bake the cheesecake in an oven preheated to 180 deg C, no fan, for around 50 minutes. If the top gets brown too quickly, you can cover it with a piece of baking paper. Turn off the oven after 50 minutes, wedge the oven door ajar and keep the cake in for around an hour to cool slightly. Take the cheesecake out of the oven then and set it aside in a cold place to cool completely and firm up, ideally overnight.
  11. Enjoy!

Approximate nutritional value 

100 g 

  • 372 kcal
  • Carbs: 33 g 
  • Fat: 24 g
  • Protein: 7 g
  • Fibre: 1 g

1 slice (recipe makes 15 slices)

  • 457 kcal
  • Carbs: 41 g 
  • Fat: 29 g
  • Protein: 9 g
  • Fibre: 1 g

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