Cinnamon Cheesecake For The Epsteins

עוגת גבינה קינמוןMy mom had two famous cheesecake recipes. One was a cream cheese cake topped with a delicate, sweet whipped cream that she used to make in an oval Pyrex dish. That was the more festive cake, and as a child, it always seemed like a grown-up dessert to me.

עוגת גבינה קינמוןעוגת גבינה קינמוןThen there was the one with a shortcrust pastry base, cheese filling, and lattice strips of shortcrust pastry on top. This was my favorite cheesecake. When it went into the oven, the smell of the cheese mingled with the sweet aroma of the buttery pastry, creating a heavenly umami scent that filled our apartment at 23 Oren Street.

עוגת גבינה קינמוןעוגת גבינה קינמוןWhen we left my mom’s house for the last time, I took her hand mixer and the baking pan in which all my childhood memories were baked. This was also the pan where my favorite cheesecake was made. I haven’t yet managed to bring myself to bake it in Paris, but it will happen soon, whether it’s for Shavuot or not. It will happen at the right time.

עוגת גבינה קינמוןעוגת גבינה קינמוןעוגת גבינה קינמוןIn the meantime, I decided to bake a different cheesecake, which I dedicate to the beloved Epstein family. I’ve already shared the story of Netta Epstein, who heroically shielded his beloved Irene by jumping on a grenade in their apartment in Kfar Aza on October 7th. It’s a story of a brave and extraordinary young man, and I recommend reading it. After his sister Alma told me that his favorite dessert was cinnamon rolls, I baked a giant cinnamon roll in his memory and published the recipe on my blog.

עוגת גבינה קינמוןעוגת גבינה קינמוןThe story of this special family has stayed with me for eight months, and I decided to incorporate Netta’s love into a cheesecake. This Cinnamon Cheesecake combines cheesecake with the filling of a cinnamon roll. Make it and remember Netta.

עוגת גבינה קינמוןCinnamon Cheesecake
Springform pan 20-22 cm in diameter

Crumb Crust:
200g speculaas or graham biscuit crumbs
3g ground cinnamon
10g muscovado sugar or light brown sugar
100g butter, melted

Cinnamon Crumble:
150g muscovado sugar or light brown sugar
40g all-purpose flour, sifted
30g ground almonds
10g ground cinnamon
70g butter, melted

Cheesecake Batter:
900g cream cheese at room temperature (Philadelphia)
220g muscovado sugar or light brown sugar
120g sour cream or Crème fraîche
240g eggs
10g vanilla extract
Pinch of Fleur-de-Sel 

Cheese Frosting (optional):
100g cream cheese at room temperature (Philadelphia)
125g confectioners’ sugar
5g vanilla extract
250g heavy whipping cream
Ground cinnamon

1. Crumb Crust: Preheat the oven to 180°C (350°F). Grease a baking pan with soft butter.
2. In a large bowl or food processor, mix the biscuit crumbs, cinnamon, sugar, and melted butter.
3. Press the mixture evenly onto the bottom and sides of the pan, using the bottom of a glass to smooth it into a uniform layer.
4. Bake for about 12 minutes. Remove from the oven and set aside to cool. Keep the oven on and reduce the temperature to 160°C (325°F).
5. Cinnamon Crumble: In a small bowl, mix all the ingredients until a crumbly cinnamon mixture forms, then set aside.
6. Cheesecake Batter: In a large mixer bowl, whip the cream cheese until soft and airy. Add the sugar and continue to whip.
7. Add the sour cream and continue whipping.
8. Gradually add the eggs, whipping just until all the eggs are incorporated into the cheese. Add the vanilla and salt and mix lightly.
9. Wrap the outside of the baking pan in aluminum foil to ensure it is sealed. Pour one-third of the cheesecake batter over the biscuit base, sprinkle one-third of the cinnamon crumble over the filling. Pour another third of the batter and another third of the cinnamon crumble, finishing with the remaining batter and cinnamon crumble. Use a spatula or spoon to smooth the top of the cake, slightly covering the cinnamon mixture with the cheese batter.
10. Place the pan inside a larger pan with high sides, pour boiling water into the larger pan until it reaches halfway up the sides of the cake pan.
11. Bake for about 60-65 minutes, until the cake is set at the edges but still jiggles in the center. Turn off the oven and leave the cake inside for another hour with the oven door closed. Remove and set aside to cool, then refrigerate overnight.
12. Cheese Frosting: In a mixer bowl, whip the cream cheese until soft and airy. Add the powdered sugar and vanilla extract and continue to whip.
13. In a separate bowl, whip the cream until stiff peaks form, then fold the whipped cream into the cheese mixture.
14. Pipe or spread the topping on the cake as desired, sprinkle with cinnamon powder, and enjoy 🙂



  • 29 May 2024

    Ola sharon 💫
    Thank you very much for this exciting story of Neta’s heroism and also about the recipe for the cheesecake with the combination of cinnamon, it looks wonderful And I promise to bake it in memory of Neta and his family🙏


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