cheesecake and ice cream. I probably make a cheesecake every week, because I love the creamy texture and the sweet flavor, and it’s the perfect combination for me. A recent favorite around here is this Sopapilla Cheesecake. Baked between the crescent dough that has been topped with a melted butter cinnamon-sugar mixture is a creamy layer of cheesecake!
– 2 c.Of cream cheese.
– 1 c.Of sugar.
– 1 c.Of vanilla.
– 2 PKG.Of croissant dough, I used the Pillsbury.
– 3/4 c.Of regular sugar.
– 1 c.Of cinnamon powder.
– 1/2 c.Of soft butter at room temperature.
– 1/4 c.Of honey.
* THE METHOD:
-1- Pre-heated your oven to 180 °C. Grease a rectangular pan of 9.13“.
-2- In a bowl, whisk cream cheese with 1 cup of sugar and vanilla.
-3- Unroll the crescent dough and, using a rolling pin, work the dough into two rectangles the size of the prepared pan. Press one of the rectangles in the bottom of the pan and spread the cream cheese mixture over the top. Covering in another rectangular pastry.
-4- In a dish, combine ¾ cup of sugar with cinnamon and butter. Sprinkle with little bits of this paste on top of the dough.
-5- Bake for around 30 minutes, or until the pastry is puffed and golden brown.
-6- Remove from the oven and drizzle using honey. Allow cooling absolutely before being sliced to 12 squares.
This flaky dessert is incredibly simple to prepare, so don’t be lazy and try it soon as possible!!!