It’s Fall time! In India, Fall season (more commonly known as Autumn season) isn’t as warm and comforting. It’s more of a change in season that results in people getting mildly sick for a day or two.
But, that doesn’t stop us from making Fall treats, like these absolutely wonderful, super-simple Fall cheesecakes I made!
These no cream cheese-cheesecakes have all the classic Autumn aromas and flavours – with a cinnamon and almond crust, they can be had any time of the year, but always remind you of comfy blankets and scented candles (I’m really into scented candles these days, bear with me).
Also, I made my first Instagram Reel! Check out my Instagram to see the recipe.
Very Important Tips
- FEEL FREE TO ALTER THE MEASUREMENTS TO GET THE PERFECT CONSISTENCY
While making the cheesecake mixture, you may need to add more cream if it gets runny, or add more condensed milk if it gets too thick or isn’t sweet enough. You can definitely do that, but make sure to add it little by little, so as to not mess it up.
- ACHIEVING THE RIGHT TEXTURE FOR THE CRUST
For the cinnamon and almond crust, it is crucial to ensure that the texture remains crumbly. We need the base of the cheesecake to be similar to a biscuit/cracker crust.
- LET THE CHEESECAKES REST AND REFRIGERATE
Generally, when making cheesecake, it is important to let it rest for about an hour or so, and then refrigerate it for another 2 hours (trust me, it makes a difference). A cheesecake tastes best when rested and chilled.
For 6 mini cheesecakes
– 2 cups of cream (preferably cold)
– 1/2 cup of condensed milk
– 1 tsp of vanilla essence
– 1/2 cup of granulated white sugar
Cheesecake Cinnamon Crust
– 100g of almonds, whole
– 1/2 cup of brown sugar ( I used organic brown sugar)
– 1-2 cinnamon sticks or 2 tbsp of cinnamon powder
– Coconut cookie crumbs (optional)
– 1/2 cup of butter (1/4 cup for the crust and remaining for greasing the tins)
– Cupcake tins or ramekins for mini cheesecakes
- Preheat your oven to 180°C (356°F). In a bowl, combine the cream, condensed milk, vanilla, and sugar together. Refrigerate it.
- For the crust, put the almonds, the brown sugar, the cinnamon, and the cookie crumbs (completely optional, I had coconut cookies lying around) in a blender or food processor. Once blended/processed, add 1/4 cup of butter to it and blend again. This would help bind all the dry ingredients together to form a wonderful base for our cheesecake.
- Now, grease your cupcake pan, or ramekin with the remaining butter. Layer the crust at the bottom and put the cheesecake mixture/batter on top.
- Bake at 170°C (340°F) for 10 minutes.
- Once baked, the cheesecake might have a different, custard-like, texture, and you might think you’ve done something terribly wrong. But all you have to do is leave it to rest for an hour and then chill it in the fridge for at least 2 hours (preferred time is 4 hours and ideally overnight…). The cheesecake will firm up and taste absolutely delicious!
I ate these cheesecakes straight out of the pan and once you get the nutty cinnamon crust part with the vanilla cheesecake, it tastes heavenly. This is a must-try!