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Horchata Cheesecake

Cinnamon-kissed rice-milk cream — a cool, cozy, dreamy no-bake horchata cheesecake.

Ingredients

  • 200g cinnamon biscuits, crushed
  • 100g butter, melted
  • 300ml horchata (sweet rice milk with cinnamon)
  • 500g cream cheese, room temp
  • 80g powdered sugar
  • 300ml heavy cream
  • 2 tsp powdered gelatin, bloomed in 3 tbsp cold water
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon, plus extra to dust
  • 1 cinnamon stick, to decorate

How to make it

  1. Mix the crushed biscuits with melted butter, press into a 20cm springform pan and chill 30 min.
  2. Beat the cream cheese, powdered sugar, vanilla and ground cinnamon until smooth, then beat in the horchata.
  3. Melt the bloomed gelatin, stir through the filling, then whip the cream to soft peaks and fold in.
  4. Pour over the crust and chill at least 6 hours or overnight until set.
  5. Dust with cinnamon, add the cinnamon stick, slice and serve.
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