Ingredients
Method
- Preheat the oven to 180°C. Grease a deep rectangular baking pan (approximately 30 cm x 20 cm) with a little butter or line it with parchment paper.
- In a small bowl, mix the sugar and ground cinnamon with a spoon. Sprinkle half of this mixture evenly over the bottom of the pan. Then take one of the sheets of puff pastry and place it in the pan, pressing it down well to cover the entire base.
- Bake the sheet of dough alone for 5 minutes. Once ready, remove it from the oven and set aside until ready to use.
- Separately, in a large bowl, add the cream cheese and sugar. Beat with an electric mixer or a whisk for 1 minute. Then add the sour cream and beat again until completely blended.
- Add the egg and vanilla extract and beat for a few more seconds until the mixture is very smooth and homogeneous. Pour this mixture into the pan, over the previously baked puff pastry sheet, and spread it evenly with a spoon.
- Carefully place the other sheet of puff pastry on top of the cheesecake mixture and arrange it so that it covers it completely. Using a pastry brush, glaze the surface with melted butter and sprinkle the rest of the cinnamon sugar mixture on top.
- Bake the cheesecake for 30 minutes until golden brown on top. Remove from the oven and let cool completely before refrigerating for at least 4 hours or overnight.
- Once cool, cut the cheesecake into 12 equal portions and decorate with caramel sauce or condensed milk, if desired.