Recipe Description
This recipe is courtesy of Anchor Dairy
This recipe is best with
Recipe Ingredient
- Short Crust Pastry:
- 75g Anchor Unsalted Butter
- 40g Icing Sugar
- 15g Almond Flour
- 1g Salt
- 1 nos Lemon Zest
- 1 Egg
- 125g Cake Flour
- 10 Cardomom Pods
- Spiced Cheesecake Filling:
- 500g Anchor Cream Cheese
- 75g Sugar
- 8 Egg Yolks
- 1 Vanilla Bean
- 180ml Anchor Whipping Cream
- 2ml Lemon Juice
- 10 Cardomom Pods
Instructions
- Preheat oven to 180ºC
- Sift together icing sugar and cake flour.
- Remove cardomom seed from the pods and grind them to powder.
- Using a stand mixer with paddle attachment, mix the cake flour, almond flour, salt, lemon zest, icing sugar, cardomom and butter together
- When the mixture resembles a sandy texture, add in the egg.
- When the ingredients come together in a ball, cling wrap and chill in refrigerator for 30 minutes
- Remove cardomom seed from the pods and grind them to powder.
- Use a food processor and blend in cream cheese, sugar, egg yolks, vanilla bean scrape and seeded, whipping cream, lemon juice and cardomom pods, until smooth in texture.
- Roll out pastry dough and cover the 23 cm cake ring with a height of 5 cm deep.
- Prick the base of the dough and chill for 20 minutes then blind bake for 15 minutes
- Pour the filling into the crust and bake for 20 minutes. Allow to cool before unmolding
Short Crust Pastry:
Spiced Cheesecake Filling:
To Assemble:
