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.
300g digestive biscuits
175g butter, melted
1 tsp sea salt
For the filling
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
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.