Who moved my cheese(cake)?

Inspired by the fact that I moved into a new apartment (WITH AN OVEN*), I have been on the prowl for simple recipes I can try to “healthify”*. The past week or so (since getting back from a trip to my cousin’s beach wedding), I’ve been hitting the gym, and basically living there. Thus, this week, I decided to change it up and keep the gym to a minimum hour or so, and spend some time working on some presentations for next week, as well as some self-betterment in the form of cooking or baking.*

I found this recipe for Cinnamon Roll Cheese Cake, and thought to myself: well. That’s not simple at all…………………let’s make that PROJECT #1! So without further ado, I give to you:

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The *namon Roll Cheese Cake you never have to tell your priest about*

Mine is obviously nowhere near as pretty as the original, and it is much smaller, and I used a rectangular aluminum holder, not a 9″ springform pan…however, it was t-t-t-t-tasty-tasty (Fergie 2006)!

Here is how I modified it (I’ve copy-pasted the original recipe here and you can note my mods in bold):

Cinnamon Roll Batter:
2/3 cup white sugar — 2 packets powdered STEVIA*
¼ cup unsalted butter, at room temperature
1 egg
½  cup whole milk — 1/4 cup hazelnut milk
1 TBSP vanilla extract
2 cups flour — 1 cup almond flour (please note that this is because I was making a smaller serving to begin with; she used a 9″ springform pan and I used like a 7 or 8″ rectangular aluminum tin thingy*)
2 tsp baking powder — 1 tsp baking powder again because of the size difference and I didn’t want this to puff up like mad
1/2 tsp salt — I just sprinkled salt in…because of the whole “smaller recipe” thing

MOST IMPORTANTLY THOUGH: I added 1 tsp of CINNAMON to this mixture.
Cheesecake filling:

2 pkg. (8 oz. each) cream cheese, at room temperature — 1/2 package fat free cream cheese; 1/2 package 80% fat free cream cheese
1 cup sugar — 3 packets powdered STEVIA
1 TBSP vanilla extract
2 TBSP flour — 1 tbsp almond flour
3 eggs — 2 eggs

Cinnamon Filling:

1/3 cup butter, melted — 1/4 cup butter, melted
1 cup brown sugar — 1.5 tsp raw honey, leted
3 TBSP cinnamon — 2 tbsp cinnamon

Cream Cheese Frosting:
2 ounces cream cheese, at room temperature — 3 oz because I knew I wouldn’t have the volume and fluff from powdered sugar to make this anywhere near real frosting
3 TBSP unsalted butter, at room temperature — I just…didn’t put any of this at all anymore
1 TBSP lemon juice — 1/2 tbsp
2 tsp vanilla — 1 tsp
1 cup powdered sugar — 1 sachet of stevia
milk (if needed to thin frosting) — hazelnut milk – just a drizzle

Preheat oven to 350 degrees F. — also known as about 175 celsius for those unawares

Grease a 9-inch Springform pan. — OR 8″-or-so ALUMINUM THINGY! Okay, so when she said “grease” I was like, well I don’t have any spray sooooo…I just rubbed a little butter all over the place. 

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NOW ON TO THE METHODOLOGY

Cinnamon Roll Batter:

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Using a stand mixer with a paddle attachment (or hand mixer) (Standing mixer…HA HA, I don’t even know what an aluminum thingy is called, you think I have a standing mixer?!) With a whisk (or any appendage you have that you find handy) cream together the butter and sugar for 3 minutes, until light and fluffy.

Add egg, milk,  and vanilla. Beat for another minute. Scrape down bowl.

Sift together flour, baking powder, cinnamon, and salt. Combine the sifted and creamed ingredients together. Mix until throughly combined.

Spread half of the batter onto the bottom of the aluminum thingy. It will be sticky and thick so spray your hands with baking spray and press down. It will be a thin layer, but trust me it will rise up during baking.

For the Cheesecake Filling:

Beat cream cheese and STEVIA for 2 minutes on medium-high speed.

Add the egg, scraping down the bowl after.

Add the vanilla and flour and beat for another minute.

Pour all of t

he cheesecake batter on top of the cinnamon roll batter that is in the prepared pan.

Cinnamon Filling:

In a small bowl, combine the melted butter, cinnamon, honey, and STEVIA. Mix until thoroughly combined.

Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake.

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These are the dregs of the cinnamon filling because I forgot to take a photo of it. It was nice and dollopy…dunno how else to explain. It was thick and delicious.

Bake for about 50-55 minutes 25-30 minutes (mine was small, remember?), cake will be puffy and lightly browned. Let chill for 20 minutes at room temperature and then cover and move to fridge for 4 hours. Remove cake and let it warm up to room temperature just a bit. Frost with Cream Cheese Frosting.

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Those dark things on the top are the cinnamon filling dollops exposed!

Cream Cheese Frosting:

Beat the cream cheese and all the other ingredients together for 2 minutes.

AND THERE YOU HAVE IT. 


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Notes:

*I used to live in an HDB (Housing Development Board) estate, and those places never have ovens (Asians don’t bake, okay. They don’t even bake their cakes, they steam them).

*Or just y’know...try at all.

*You know, so instead of “go make me a sandwich,” I can at least have a menu to choose from and it’ll be more like, “go make me some devil’s food cake” or “chicken pot pie” or “steak frites.”

*CAUSE IT’S S/CINLESS GET IT? Har-har-har.

*Unless it’s to bring him a slice. Obviously.

*Fergalicious

*Let it be noted that STEVIA themselves suggest on their website that 1 cup of white sugar = 1 sachet of STEVIA. I think this is wrong. These mods I am discussing up there refer to a refined version of the recipe already. I baked this TWICE today because the first I made, following the Stevia conversion chart, came out much more like bready crust with hints of cinnamon and totally normal tasting cream cheese in the middle. I suggest you do all this to-taste.

*I am such a noob I don’t even know what that thing is called…

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