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Dish of 08 Dec 2008
PINE NUT CRUMB CRUST CHEESE CAKE
8 servings
Pine nuts in the cookie crust add a wonderful flavour to this luscious cheesecake. Make this for that special occasion tea party treat.
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Crust:
100 gm digestive biscuits, broken into pieces
60 ml (1/4 cup) brown sugar
250 ml (1 cup) pine nuts, toasted
75 ml (5 tablespoons) butter, melted
Filling:
1 kg cream cheese
375 ml (1 1/2cps) icing sugar
80 ml (1/3 cup) sour cream
30 ml (2 tablespoons) fresh lemon juice
15 ml (1 tablespoon) vanilla essence
1,75 ml (1/4 teaspoon)
3 eggs
Topping:
250 gm cream cheese
180 ml (3/4 cup) sour cream
180 ml (3/4 cup) icing sugar
10 ml (2 teaspoons) vanilla essence
10 ml (2 teaspoons) fresh lemon juice
Pinch salt
60 ml (1/4 cup) pine nuts, toasted
Preheat the oven to 180 ¢ªC (350¢ªF). Grease a 20 cm spring form cake tin.
1. Process the biscuits crumbs with the sugar and pine nuts to fine crumbs. Combine with the melted butter and press the crumb mixture onto the bottom of the prepared cake tin. Bake for 10 minutes until the crust is golden brown. Set aside to cool.
2. Make the filling. Beat the cream cheese until smooth. Slowly add the next 5 ingredients and then add the eggs, one at a time. Pour the mixture into the crumb lined tin and bake fore bout 55 minutes until the cheese cake is puffed around the edges and set in the centre.
3. While the cake is baking, prepare the topping. Beat the cream cheese in a bowl until smooth. Beat in the next 5 ingredients. Spread this topping onto the cheese cake while it is still warm just out of the oven.
4. Cool and refrigerate overnight
5. Serve the cheese cake with a round of toasted pine nuts sprinkle around the edge.
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