Sopapilla Cheesecakes! Hilah Cooking

By Hilah Cooking · 120 min

Ingredients

Instructions

1. Beat the butter and sugar for the craquelin until smooth, then mix in the flour and cinnamon to form a stiff dough.
2. Roll the dough between sheets of wax or parchment paper to about 3 mm (1/8 inch) thick, slide it on its paper onto a baking sheet, and chill while you make the cheesecakes.
3. Heat the oven to 350°F. Line 12 muffin tins with paper cups and put a Ritz cracker in the bottom of each.
4. Beat the cream cheese until loose, sift in the cornstarch and mix, then slowly beat in the sugar until smooth and fluffy.
5. Mix in the eggs one at a time, then the honey and vanilla.
6. Pour about 1/4 cup of batter into each cup, filling them about 3/4 full.
7. Cut circles about 1 inch across from the chilled craquelin and set one on top of each cheesecake.
8. Bake for 20 minutes, until slightly risen and barely browned at the edges. Cool 10 minutes in the tin, then move to a rack and refrigerate until cold.

Summarized from Hilah Cooking's video. Watch it for the details.

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