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   MSGID: 35265.fidonet_cooking@1:105/500 2da73f77   
   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 PT 2   
    Categories: Cheesecakes   
         Yield: 12 Servings   
       
              See part 1   
       
     Ensure the foil around the pan is secure. Place the cheesecake pan   
     into a deep roasting pan and fill the outer pan with hot water until   
     it reaches halfway up the sides of the cheesecake pan.   
        
     Bake And Chill:   
        
     Carefully place the cheesecake on the center rack of your preheated   
     oven. Bake for 70 to 75 minutes, just until the edges are slightly   
     puffed, the top appears matte rather than glossy, and the center has   
     a gentle wobble. Do not exceed this baking time. Once done, turn the   
     oven off and crack the door open using a wooden spoon or a folded   
     kitchen towel to let some of the heat escape gradually. Let the   
     cheesecake cool inside the oven for 1 hour.   
        
     Next, move the springform pan to a cooling rack. Use a small knife to   
     gently loosen the edges of the cheesecake from the sides of the pan.   
     Allow it to cool completely at room temperature for 1 to 3 hours.   
     Once fully cooled, place the cheesecake in the refrigerator to chill   
     and set for at least 6 hours--or ideally, overnight for best texture   
     and flavor.   
        
     Cream Cheese Frosting:   
        
     In a bowl, beat the vegan cream cheese for about 1 minute until   
     smooth.   
        
     Add powdered sugar and beat again until fluffy. Mix in vanilla   
     extract.   
        
     In a separate bowl, whip coconut cream until stiff peaks form, about 3   
     minutes.   
        
     Gently fold the whipped cream into the cream cheese mixture until   
     fully combined.   
        
     Decorate The Cheesecake:   
        
     Transfer frosting to a piping bag fitted with a round tip. Pipe on   
     top of the chilled cheesecake.   
        
     Finish with a dusting of ground cinnamon.   
        
     Store leftovers in the refrigerator for up to 4 to 5 days.   
        
     Recipe by Jessica Hylton   
        
     Recipe FROM:   
        
       
   MMMMM   
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