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   MSGID: 35264.fidonet_cooking@1:105/500 2da73f69   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Cinnamon Roll Cheesecake   
    Categories: Cheesecakes   
         Yield: 12 Servings   
       
        12 oz Graham crackers or digestive   
              - biscuits (340 g)   
         4 tb Brown sugar   
         8 tb Vegan butter (112 g);   
              - melted   
       1/2 ts Ground cinnamon (1 g)   
         1 pn Sea salt (optional);   
              - if butter is unsalted   
         1 c  Brown sugar (220 g);   
              - packed   
       1/3 c  All-purpose flour (39 g)   
         1 tb Ground cinnamon (8 g)   
       1/3 c  Vegan butter (76 g); melted   
        32 oz Vegan cream cheese (907 g)   
     1 1/4 c  Light brown sugar (250 g)   
         5 tb Corn starch (37.5 g)   
     1 1/3 c  Full-fat coconut cream   
         2 ts Vanilla extract (10 ml)   
         3 tb Fresh lemon juice (45 ml)   
       1/4 ts Sea salt (1 g)   
         6 tb Vegan cream cheese (85 g)   
         1 c  Powdered sugar (125 g)   
         1 ts Vanilla extract (5 ml)   
         1 c  Coconut whipping cream   
              - (240 ml); cold   
         1 ts Ground cinnamon (2 g);   
              - up to 2 ts (4 g),   
              - for dusting   
       
     Preparation time: 40 minutes   
     Cooking time: 75 minutes   
        
     With a brown sugar cinnamon swirl and cream cheese frosting, this   
     cinnamon roll cheesecake recipe is cozy and decadent at the same time!   
        
     Crust:   
        
     Preheat your oven to 350?F (180?C) and position a rack in the   
     lower-middle part.   
        
     Add the graham crackers or digestive biscuits and brown sugar to a   
     food processor. Blitz into fine crumbs.   
        
     Slowly add melted butter and pulse until the mixture resembles damp   
     sand.   
        
     Transfer to a greased or sprayed 9" springform pan. Press the crumb   
     mixture firmly into the base and slightly up the sides.   
        
     Bake the crust for 10 minutes until aromatic and golden. Let it cool   
     on a wire rack to room temperature.   
        
     Once cool, wrap the outside of the pan in aluminum foil, going up the   
     sides to seal it for a water bath.   
        
     Cinnamon Swirl:   
        
     In a bowl, whisk together the brown sugar, flour, and cinnamon.   
        
     Pour in melted butter and stir until the mixture forms a moist,   
     crumbly consistency. Set aside.   
        
     Cheesecake Filling:   
        
     Reduce the oven temperature to 325?F (165?C).   
        
     In a stand mixer bowl, beat the vegan cream cheese briefly to soften,   
     about 10 seconds.   
        
     With the mixer on low, gradually add brown sugar. Beat until smooth   
     and fluffy, around 3 minutes. Scrape down the sides as needed.   
        
     In a separate bowl, whisk 1/3 cup of coconut cream with the corn   
     starch until no lumps remain.   
        
     Slowly add the corn starch mix, followed by the remaining coconut   
     cream, into the cream cheese. Mix about 15 seconds after each   
     addition. Scrape the bowl again.   
        
     Add vanilla extract, lemon juice, and salt. Mix until just combined.   
        
     Assemble The Cheesecake:   
        
     Pour 1/3rd of the cheesecake filling over the cooled crust.   
        
     Sprinkle 1/3rd of the cinnamon swirl mixture evenly over the batter,   
     breaking it up with your fingers.   
        
     Repeat the layering with another 3rd of the filling and cinnamon   
     swirl, then finish with the final 3rd of the filling.   
        
     Spread the last of the cinnamon swirl on top, gently pressing it into   
     the batter and smoothing it slightly. This prevents cracks while   
     baking. continued in part 2   
       
   MMMMM   
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