Sopapilla Cheesecake (Mexican custard square)

Sopapilla Cheesecake (2) Ingredients:

• 500g cream cheese
• 1 cup white sugar
• 1 teaspoon vanilla essence

• 500g crescent roll dough (see note below)

• ¾ cup white sugar
• 1 teaspoon ground cinnamon
• ½ cup (120g) butter
• Sliced almonds (optional)
• ¼ cup (90g) honey

Method:

• Beat the cream cheese with one cup of sugar and the vanilla essence until smooth.
• Preheat the oven to 175°C (350°F). Grease a 20x35cm baking dish.
• Halve the crescent roll dough, and use a rolling pin to shape each half into 20x35cm rectangles (or to fit the tin). Press one piece into the bottom of the baking dish.
• Evenly spread the cream cheese mixture onto the dough, then cover with the remaining piece of dough.
• Stir together the ¾ cup of sugar, cinnamon, and softened butter. Spread the mixture over the top of the cheesecake. Sprinkled with sliced almonds if desired.
• Bake in the oven for 30 minutes or until the dough has puffed and turned golden brown.
• Remove from the oven and drizzle with honey. Cool completey in the pan before cutting into a dozen squares.Sopapilla Cheesecake

Crescent roll dough:

This can often be bought pre-made, and is found in the frozen pastry section of the supermarket. The first time I tried this recipe the supermarket didn’t have any, but they gave me 500g of frozen, uncooked crescent rolls. I left them to defrost overnight and used the dough. However, it’s not hard to make your own, including a gluten-free dough.

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