Sopapilla cheesecake
A delightful fusion dessert that combines the creamy, tangy essence of traditional cheesecake with the airy, flaky texture of sopapillas —a perfect treat for anyone looking to indulge in the best of both worlds.
Ingredients
Instructions
If making dough from scratch, mix together flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add water, stirring until the dough comes together. On a floured surface, knead gently, then roll out to fit your baking dish.
Preheat ther oven to 350°F. Press one layer of dough into the bottom of a lightly greased baking pan. In a medium bowl, beat the cream cheese with 1 cup sugar and vanilla until smooth. Spread over the sopapilla layer. If using crescent roll dough, place one layer in the pan, pressing seams together. Add your choice of optional toppings here for an added flavor and texture. Cover with another layer of sopapilla dough or crescent roll dough.
Pour melted butter over the top layer and sprinkle with the cinnamon-sugar mix. Bake in the preheated oven for 30-35 minutes or until the dough has puffed and turns golden brown. Allow to cool completely before slicing.
Notes
A 9x13 inch pan should be enough.
Avoid Cracking: Ensure your cream cheese is at room temperature before mixing to avoid lumps and cracks in your cheesecake.
Perfect Texture:Do not overmix your filling; mix just until smooth.
Presentation: For a beautiful garnish, a drizzle of honey or a sprinkle of powdered sugar just before serving can elevate your presentation.
Serve your sopapilla cheesecake chilled or at room temperature. This dessert pairs wonderfully with a hot cup of coffee or tea. Store leftovers (if there are any!) in an airtight container in the refrigerator for up to 5 days
Variations
Substitute ingredients to adapt to diet issues. Use gluten-free or almond flour for alternatives. Use shortening or vegetarian butter, and use dairy-free cheese.
Use pre-made crescent roll dough instead of making the dough from scratch.