- 1 3/4 cups graham crackers
- 1 tablespoon cinnamon
- 6 tablespoons unsalted butter, melted
- 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 3 packages (8 oz each) cream cheese, soft at room temperature
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 4 large eggs
- 2 cups (16 oz) sour cream
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour*
- 1 1/2 teaspoons baking powder
- 4 tablespoons unsalted butter, soft
- 1 teaspoon salt
- 1 cup + 2 tablespoons warm water
- 1 tablespoon vanilla
- 2 quarts frying oil
- 1/3 cup honey
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F.
- To make crust, crush enough graham crackers with a rolling pin to obtain 1 3/4 cups. Add cinnamon, melted butter, and sugar. Combine well. Press onto bottom of a 9-inch diameter springform pan.
- Place in oven for 8 minutes. Once pan is cold, spread a thin film of butter on inside walls of pan. Reduce oven temperature to 325°F.
- Place springform pan on 3 layers of aluminum foil and wrap outside of pan tightly with foil. Ensure that no water could penetrate thru foil. Place in a roasting pan and set aside.
- Blend cream cheese and sugar on lowest speed, alternatively mix by using a handheld spatula until no lumps remain. Scrape bowl well.
- Add one egg at a time waiting for previously added egg to be fully incorporated and mixture shows no lumps before adding next. Scrape bowl and beater between additions.
- Add sour cream and vanilla.
- Pour water into roasting pan about 1-inch high and place in oven.
- Bake until center of cake no longer trembles when tapping sides of pan, about 90 minutes, but it could be longer depending on temperature of cheesecake batter.
- Allow to cool at room temperature for 30 minutes and place in refrigerator.
- Run a sharp knife around edge of cheesecake to remove from pan. Place a sheet of plastic food wrap on surface of cake followed by a cutting board or platter.
- Flip cake upside down. Remove bottom of cake pan. If slightly sticking, run a knife underneath to release it.
- Place a serving platter on cheesecake and flip cake once more upside down. Original baked surface will once again be facing upward.
- For sopapillas, place flour and baking powder in bowl large enough to hold all ingredients. Slice butter in thin slices and add to bowl. Add salt, lukewarm water, and vanilla.
- Mix until smooth dough forms.
- Place dough on well-floured surface and roll 1/8-inch, or slightly thicker.
- Cut into 1.5-inch squares.
- Heat oil to 375°F. Drop as many dough squares in oil as will fit. Fry until golden, time will depend on thickness of dough.
- Place warm sopapillas on cheesecake and drizzle with honey.