Sour cream and pecan cheesecake

This is an easy three-step cheesecake with a digestive biscuit and pecan base, with a cream cheese and sour cream filling.

• serves

  8

• prep

  15 minutes

• cook

  1 hour

• difficulty

  Easy

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

1. Preheat the oven to 160°C. Line the base of a 22-cm springform tin with baking paper.
2. 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.
3. 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.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

• Cook more Adam Liaw recipes here.

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

episode • The Cook Up with Adam Liaw • 

cooking • 

23m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

23m

G