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1. Preheat the Oven
Preheat your oven to 160°C (320°F) for top/bottom heat (or 140°C (284°F) for fan ovens).
Line the base of a 26 cm (10 in) springform pan with baking paper.
2. Prepare the Base
In a food processor, finely crumble the oat biscuits.
Melt the 120g butter and add it to the biscuit crumbs. Mix well.
Press the crumb mixture firmly into the base of the springform pan. Set aside.
3. Make the Filling
In a large bowl, mix the quark, cream cheese, and eggs until smooth.
Add the cream and 80g sugar, and mix until combined.
Pour the quark mixture over the prepared crumb base and smooth it out.
4. Add the Cinnamon Swirl
In a small bowl, melt the 40g butter and stir in the ground cinnamon and Bourbon vanilla sugar.
Drizzle the cinnamon butter over the quark mixture, then use the handle of a teaspoon to lightly marble the surface.
5. Bake
Bake in the lower third of the oven for about 55 minutes. The cheesecake should be set but still slightly jiggly in the center.
6. Cool and Serve
Allow the cheesecake to cool for at least 2 hours before removing it from the springform pan.
Serve with whipped cream if desired.
Enjoy your delicious cinnamon cheesecake with family and friends! 🍰✨
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