The Sydney Morning Herald logo
Advertisement
Good Food logo

Ruined castle cheesecake

Adam Liaw
Adam Liaw

Advertisement
Baked cheesecake with crumble topping.
Baked cheesecake with crumble topping.William Meppem

The "ruined castle" effect of this cheesecake comes from making the walls of the crust too tall for the amount of filling, and then pushing them to crumble on top after the cake is baked.

Advertisement

Ingredients

  • 300g digestive biscuits

  • 50g pecans

  • 50g macadamias

  • 175g butter, melted

  • 1 tsp sea salt

For the filling

  • 80g raisins

  • 1 orange, juiced and ½ the rind grated

  • 500g cream cheese, softened

  • 100g caster sugar

  • 300g sour cream

  • 1 tsp vanilla bean paste

  • 1 tbsp Grand Marnier

  • 3 free range eggs

Method

  1. 1. Heat your oven to 160C conventional. In a food processor, pulse the biscuits to a coarse powder, then add the nuts and pulse until coarsely chopped. Move to a bowl and mix through the butter and salt. Press the mixture into the base and all the way up the sides of a lined 22cm springform tin (you only need to line the base). Refrigerate for 30 minutes.

    2. Soak the raisins in the orange juice. Rinse the bowl of the food processor and add the rest of the ingredients. Process to a smooth consistency, then stir through the raisins. Pour into the crust. The mixture won't come all the way up the sides, but leave those sides exposed. Bake for 1 hour, then cool in the tin. Refrigerate overnight, then remove to a serving plate and smash the sides down to the create a crumble on top of the filling. Slice and serve.

    Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

    Buy Now

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Adam Liaw