Prep 15 min
Rest 30 min
Cook 1 hr
For the biscuit base:
- 300 g (101⁄2 oz) digestive biscuits
- 1 cup (100 g/31⁄2 oz) pecans
- 120 g (41⁄2 oz) butter, melted
- 1 teaspoon sea salt
For the filling:
- 500 g (1 lb 2 oz) cream cheese, softened
- 300 g (101⁄2 oz) sour cream
- 100 g (31⁄2 oz) caster (superfine) sugar
- 3 eggs
- 1 teaspoon vanilla bean paste
- For the biscuit base, line the base of a 22 cm (83⁄4 in) springform tin with baking paper. Pulse the biscuits to a coarse powder in a food processor, then add the pecans and pulse until coarsely chopped. Remove to a bowl and mix the butter and salt through. Press the mixture into the springform tin to form a base and sides, then refrigerate for 30 minutes.
- Heat your oven to 160°C (320°F) conventional. Clean out the food processor, then process the filling ingredients until smooth and combined. Pour the filling into the crust and bake for 1 hour.
- Remove from the oven and cool in the tin, then refrigerate the cheesecake overnight for the filling to set and develop a more dense and creamy texture.
- Slice to serve.
This cheesecake has a very thick crust, both on the base and sides – which is I think the key to a great cheesecake. If you find that the crust extends too far above the filling (which is likely), I’d suggest not cutting it off, but instead pushing it on top of the baked filling like a crumble.
This is an edited extract from Tonight’s Dinner by Adam Liaw, published by Hardie Grant Books & SBS, RRP $39.99 AUD, RRP $45 NZD. Available in stores nationally. Photography: ©Steve Brown. Set photography: ©Bruce Walters