Ingrédients pour Cinnabon Cheesecake Like Tgi Friday's
- White Sugar
- ¼ cup (57g) shortening
- 1 large egg
- Milk (for icing, as needed)
- Vanilla Extract
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons (30g) softened cream cheese (for icing)
- ¾ cup (170g) granulated sugar
- Lemon Zest
- Eggs
- 2 tablespoons (30g) unsalted butter (for icing)
- ½ cup (60g) packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon lemon juice (for icing)
- 1 teaspoon vanilla extract
- 2-3 cups (200-300g) powdered sugar (for icing)
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Comment préparer Cinnabon Cheesecake Like Tgi Friday's
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- **Prepare the base batter:** Cream together ¾ cup (170g) granulated sugar, ¼ cup (57g) shortening, and 1 large egg until light and fluffy.
- Add ½ cup (120ml) milk and 1 teaspoon vanilla extract. Mix well and set aside.
- In a separate bowl, sift together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The batter should be thick.
- Set aside.
- **Prepare the cream cheese batter:** In a separate bowl, beat together 16 ounces (450g) cream cheese, softened; ½ cup (100g) granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; and a pinch of salt until smooth and creamy.
- Set aside.
- **Prepare the cinnamon filling:** Melt ⅓ cup (67g) unsalted butter in a small saucepan. Stir in ½ cup (60g) packed light brown sugar and 2 teaspoons ground cinnamon. Mix until well combined and set aside.
- **Assemble the cheesecake:** Pour half of the base batter into the prepared springform pan and spread evenly.
- Spread the entire cream cheese batter over the base layer.
- Drop spoonfuls of the remaining base batter over the cream cheese layer.
- Drop spoonfuls of the cinnamon filling over the top.
- Gently swirl the cinnamon filling and remaining base batter together with a knife or toothpick for a marbled effect.
- Bake for 45-50 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Let cool completely on a wire rack before chilling in the refrigerator for at least 4 hours, or preferably overnight.
- **Prepare the icing:** Cream together 2 tablespoons (30g) softened cream cheese and 2 tablespoons (30g) unsalted butter until smooth.
- Add 1 tablespoon lemon juice, 1 teaspoon vanilla extract and gradually add powdered sugar (about 2-3 cups, 200-300g), mixing until desired consistency is reached. Add a splash of milk if the icing is too thick.
- Drizzle icing over the chilled cheesecake before serving.
Nutrition Information (Approximate per serving)
Sodium
132 g
Sugar
2446g
Fat
472g
Carbs
279g
