serves
8
prep
15 minutes
cook
1 hour
difficulty
Easy
serves
8
people
preparation
15
minutes
cooking
1
hour
difficulty
Easy
level
Stream free On Demand
Cream Cheese
episode • The Cook Up with Adam Liaw • cooking • 23m
G
episode • The Cook Up with Adam Liaw • cooking • 23m
G
Ingredients
- 300 g digestive biscuits
- 100 g pecans
- 120 g unsalted butter, melted
- 1 tsp sea salt
- 500 g cream cheese, softened
- 100 g caster sugar
- 300 g sour cream
- 1 tsp vanilla bean paste
- 3 free-range eggs
Chilling time: overnight
Instructions
- Preheat the oven to 160°C. Line the base of a 22-cm springform tin with baking paper.
- Place the biscuits in a food processor and pulse to a fine powder. Add the pecans and pulse until coarsely chopped. Transfer to a bowl and mix through the butter and salt. Press the mixture into the base and sides of the lined tin and refrigerate for 30 minutes.
- Place the remaining ingredients in the food processor and process until smooth and well combined. Pour into the crust and bake for 1 hour. Remove from the oven, cool in the tin and refrigerate overnight. Slice and serve.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Cream Cheese
