Sopapilla Cheesecake

Build the Meal Around Sopapilla Cheesecake

• Fresh strawberries
• Coffee
• Tex-Mex dinner

Making Sopapilla Cheesecake, Step by Step

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1. Heat the oven to 175°C / 350°F (155°C / 310°F fan). Unroll one tube of the dough and press it into the base of a 23 x 33 cm baking dish, pinching the perforations together to seal.

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2. Beat the cream cheese with the 200 g sugar and the vanilla until completely smooth. Spread it evenly over the dough in the dish.

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3. Unroll the second tube of dough and lay it over the filling, sealing the seams and pressing the edges against the sides of the dish.

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4. Mix the 100 g sugar with the cinnamon. Pour the melted butter over the top and spread it to the edges with a brush, then sprinkle over the cinnamon sugar.

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5. Bake for 30 to 35 minutes, until the top is deep golden and the filling is set. Drizzle with the honey.

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6. Cool to room temperature, then refrigerate for at least 2 hours before cutting into squares.

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A Few Notes

Beat the cream cheese until there are no lumps, and let it soften at room temperature before you start. Cold cheese leaves white flecks in the filling.

Press the seams of the dough together, and press the top layer against the sides of the dish. Gaps let the filling bubble out and burn.

Chill the dessert before you cut it. It cuts into neat squares when cold, and is messy when warm.

Keeping What's Left

Keeps covered in the fridge for up to 4 days. Freezes for 2 months.

Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.