Name: Sopapilla Cheesecakes! Hilah Cooking
Uploaded: 2025-06-17T17:54:20.000Z
Duration: 7 min 8 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Hey dudes, I'm Hilah and today on Hilah Cooking, we're making sopapilla cheesecake, not the Pillsbury recipe that's all over the place.

This is my sopapilla cheesecake, sopapilla cheesecake.

Let's all make some sopapilla cheesecake.

We are instead going to make a sort of a French topping.

I've read about it and as soon as I read it, I was like, oh my God, this would be perfect to put on top of a cheesecake.

So basically you make like a little cookie and put a little raw cookie dough circle on top of your cheesecake and as it cooks, it makes a crunchy little layer.

It's a really easy ratio, a quarter cup of butter and a third of a cup of light brown sugar.

I think you could probably use like raw or turbinado sugar too and we're going to mix this together.

So yeah, this was a lot of times I guess they'll put this little dough on top of choux pastry and choux pastry is the same stuff that churros are made out of and gougeres and I've done videos on both of those.

So I'll put a card up here if you want to see how to do those and see what the heck is choux pastry.

So once this is smooth and combined, we're going to add in a half a cup of flour and then my addition is ground cinnamon.

Okay, once you've got kind of a little dough here, it's all sort of come together, put down some wax paper, parchment paper also works and we're going to roll it out into a thin little sheet just like if you were making cookies.

I'd say like a sixteenth of an inch or like a couple millimeters.

Once it's rolled out, we'll slide it onto a baking sheet or something that'll fit in your fridge and we're going to refrigerate it to let it firm up while we make the cheesecake.

For the cheesecake batter, you want to be really sure that you've got all your ingredients at room temperature.

So I've got two eight ounce blocks of cream cheese that are going to go into my mixer and if you've never had a sopapilla or if you don't know what they are, it's kind of like a donut or a beignet, they're Mexican, I believe, origin and it's like a little fried dough square and they puff up and a lot of times they're dusted with cinnamon sugar and then served with honey drizzled on top.

So the cinnamon, obviously it came with our little crackling topping and then for the cheesecake here, I'm going to add some honey to the batter to give it a little bit of a honey flavor to make it more sopapilla-like.

Should have had this done already, sorry.

I'm going to add a little bit of cornstarch and this, normally I wouldn't add cornstarch to a cheesecake but because we're adding the honey, this helps kind of stabilize it a little bit.

So, get that in and just start beating this until it's kind of starts to get a little bit fluffy.

A couple tablespoons of honey and then we're going to beat this until it's fluffy and then we're going to slowly sprinkle in a half a cup of sugar.

Okay, I'm going to add a little bit of vanilla extract, two eggs, one at a time, so get this one incorporated and then we'll add in another and I'm also at this point going to add in a little bit of salt.

It's nice and smooth and the sugar should be fairly sort of dissolved looking.

Because these are mini cheesecakes, because that's the kind of cheesecakes I like to make because they don't take very long to cook and then you can eat them faster, I'm doing 12 little muffin tins here and I put a vanilla wafer in the bottom of each one.

I've also used Ritz crackers or buttery round crackers if you're buying generic ones and those work well too.

So I'm going to put about a quarter cup scoop of the cheesecake batter into each little cup.

All right, once all of your little cups are filled, we're going back to our crack-a-lean which you can see is nice and firm now and we're just going to cut out little circles to go on top.

So you want a size that's smaller than the top of your cupcake.

I think a little bit bigger than this would be good too though and just place it right in the middle of the cupcake.

So once they're all topped with the crack-a-lean, we'll put them in a 350 degree oven for about 20 minutes or until they're slightly puffed up and the edges should be just barely, barely golden brown.

Once they're cooked, you'll pull them out of the oven and let them cool in the pan for about five minutes.

Then carefully lift them out, put them on a rack, let them cool completely and refrigerate them.

These are much better when they're served cold.

All right, and these are some that I made yesterday that have been completely cooled.

If you want to garnish, a raspberry is really pretty, a drizzle of honey is nice or you could just add a little extra sprinkle of cinnamon sugar.

Be sure to also check out my churros video that I mentioned earlier for another cinnamon dessert and also to learn about choux pastry.

Also, I did a cranberry mini cheesecake for Thanksgiving a couple years ago, so I'll put a card up there for both of those.

Soap will be your cheesecake, soap will be your cheesecake.

I love little individual serving desserts for big family gatherings because then you can just get a whole bunch of little bits on your plate.

Little crunchy top and I love cheesecake.

You can click that little button right down there, lower left of your screen or right underneath my body.

Thanks for watching and I'll see you next time.