Happy Cinco de Mayo! Living in Arizona, the holiday is celebrated by our resident Mexicans and Mexican-Americans. I’ve never been one to take part of “Cinco de Drinko,” as that’s not why the holiday is celebrated. The holiday marks the anniversary of the Mexican Army’s victory against the French in 1862. It is not Mexican Independence Day.
In the US, Cinco de Mayo is a celebration of Mexican-American culture. Mexico has a rich, diverse food culture outside of the “Tex-Mex” often mistaken for true Mexican food. Though tacos, burritos and the like have Mexican counterparts, I wanted to make food that incorporated traditional Mexican foods.
Sopapillas are a popular dessert in northern Mexico and Latin America, the result of Spanish influence. Sweet dough is fried into a pillowy pastry that is then covered in cinnamon and sugar. I’m still not quite comfortable with frying, so I found this recipe for a faux-sopapilla cheesecake.
- 1 box (2 sheets) frozen puff pastry, thawed
- 2 8 oz. bricks of cream cheese, room temperature
- 1 + 1/4 cup granulated sugar
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 1 egg
- 1 Tbsp ground cinnamon
- 4 Tbsp unsalted butter, melted
Notes about Ingredients: Frozen puff pastry takes about 30-45 minutes to defrost. For the best results in your baking, your ingredients (egg, cream cheese, sour cream, and butter) should be at room temperature.
1) Preheat the oven to 400 degrees. Spray a 9×13 in. baking dish. Lay the first sheet of puff pastry flat in the bottom of the dish. Do not trim any extra dough. Gently press the pastry to the sides of the dish.
2) Poke holes in the puff pastry with a fork. Bake for 15 minutes.
3) Beat the cream cheese and 1 cup of the sugar. Add the egg, sour cream, and vanilla. Be careful not to overmix.
4) Remove the crust from the oven. Let it sit for 5 minutes, especially to deflate. Pour the cheesecake mix over the crust.
5) Top the cream cheese mixture with the other sheet of puff pastry. Gently tuck or press the sides of both sheets together. Brush this pastry with the melted butter.
6) Mix 1/4 cup sugar with cinnamon. Sprinkle over the melted butter on the pastry sheet.
7) Bake 20-25 minutes. Remove from the oven and let cool for 20 minutes at room temperature. Place the cheesecake in the refrigerator overnight.
Final Thoughts: I’m not 100% sure this counts as sopapilla cheesecake, but it was tasty. It was less appealing once it had cooled, but it was sweet and tasty. Once I took the first piece, people were more willing to try (because it “looked weird”). By the end of our potluck, the entire cheesecake was gone.