Cinnamon Doughnut Cheesecake With Jam Sauce
May 07, 2019
"From our weekday newspaper The West Australian and their Mother's Day special. Times are estimated."
- Serving Size: 1 (323.1 g)
- Calories 933.5
- Total Fat - 83.1 g
- Saturated Fat - 47.6 g
- Cholesterol - 591 mg
- Sodium - 412 mg
- Total Carbohydrate - 29.5 g
- Dietary Fiber - 0.5 g
- Sugars - 14.3 g
- Protein - 19.7 g
- Calcium - 252 mg
- Iron - 2.6 mg
- Vitamin C - 4 mg
- Thiamin - 0.1 mg
Invert the base of a 24cm round springform pan (base measures 22cm) and grease base and side and line the base with baking paper.
Process biscuits until they are finely crushed and then add two of the doughnuts (80g) and process to form fine crumbs and then add butter and process until combined.
Press evenly over base of prepared pan and then refrigerate the pan while preparing the filling.
To make the filling, process cheese, sugar, cornflour, paste and cinnamon in same, clean food processor until smooth and then add the cream and process until smooth and then adding eggs, one at a time, processing until combined and then pour into pan and place on an oven tray.
Cook in a moderately slow oven (160C) for about 50 minutes, or until just set and filling should still wobble and turn off oven and cool completely in oven with door ajar and then refrigerate until cold.
To make sauce, whisk jam and water in a small saucepan over a low heat until warm and a pouring consistency and then cool to room temperature.
To decorate, cut remaining doughnuts in half crossways and place on top of cake and dust generously with cinnamon sugar and top with whipped cream and pour over half the jam sauce, serving remaining jam separately.
Tips & Variations
No special items needed.