One of my favourite spins on cheesecake, really easy to make and delicious!

This is probably the easiest cheesecake ever, known as sopapilla in latino America, it’s traditionally made with store bought crescent roll pastry to make the creamiest bars with a crispy puff pastry exterior 🔥 I’m using a mix of Greek yogurt and cream cheese so it’s also a great higher protein dessert!

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🌱Vegetarian

🍽️6 portions

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🍰Ingredients

• 510g cream cheese

• 365g Greek yogurt

• 1 medium egg

• 150g caster sugar

• 35g cornstarch/cornflour

• 1 tsp vainilla extract

• 1 puff pastry pack

🍯Topping

• 30g butter

• 40g caster sugar

• 1 tsp cinnamon

🍰Method

• Add all the cheesecake ingredients into a bowl and beat with an electric beater or whisk until obtaining a smooth cream

• Take your puff pastry and divide into 2 squares of 20x20cm. Butter the bottom of a 20x20cm square baking pan and cover with the puff pastry. Add all the cheesecake mix on top and cover with the second puff pastry square

• Brush top of puff pastry with melted butter and then scatter the sugar and cinnamon mix on top

• Bake at 180C for 25 minutes. Turn off oven and leave inside with the door closed for 10 more minutes

• Remove from the oven and leave to cool for at least two hours before slicing

• Serve with some drizzled honey on top and enjoy !

FAQS and Tips

• You can use either crescent roll pastry or puff pastry, I actually prefer puff pastry as it is easier to handle

• You can add lemon zest instead of vanilla to aromatise the cheesecake

• This cheesecake is best enjoyed on the same day! You can keep it in the fridge for up to 3 days but it will become less creamy as time passes (still delicious though)