• Prep Time 20 minutes
  • Cook Time 45 minutes
  • Serving For 5-8 people
  • Difficulty Normal

Recipe Description

This recipe is courtesy of Anchor Dairy

This recipe is best with
Anchor Unsalted Butter

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


    Short Crust Pastry:
  1. Preheat oven to 180ºC
  2. Sift together icing sugar and cake flour.
  3. Remove cardomom seed from the pods and grind them to powder.
  4. Using a stand mixer with paddle attachment, mix the cake flour, almond flour, salt, lemon zest, icing sugar, cardomom and butter together
  5. When the mixture resembles a sandy texture, add in the egg.
  6. When the ingredients come together in a ball, cling wrap and chill in refrigerator for 30 minutes
  7. Spiced Cheesecake Filling:
  8. Remove cardomom seed from the pods and grind them to powder.
  9. 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.
  10. To Assemble:
  11. Roll out pastry dough and cover the 23 cm cake ring with a height of 5 cm deep.
  12. Prick the base of the dough and chill for 20 minutes then blind bake for 15 minutes
  13. Pour the filling into the crust and bake for 20 minutes. Allow to cool before unmolding

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