Adam Liaw’s 20-minute cheesecake
The thickened cream includes gelatin and the icing sugar mixture contains cornstarch, both of which help to set this easy cheesecake.
Ingredients
300g digestive biscuits
120g butter, melted
½ tsp flake salt
1 vanilla bean
500g cream cheese, softened
100g icing sugar mixture
300ml thickened cream
maple syrup, to serve
Method
Step 1
Lightly grease and line a 21cm x 11cm loaf tin with baking paper. Place the digestive biscuits into a press-seal bag and crush with the base of a glass. Tip the crushed biscuits into a bowl and add the butter and salt. Mix well and press into the base of the tin. Scrape the seeds from the vanilla bean and combine with the cream cheese and icing sugar.
Step 2
Using electric beaters or a stand mixer, mix the vanilla, cream cheese and icing sugar together under low speed. Add the cream and whip until combined and thick. Pour over the base and refrigerate for at least 3 hours, but preferably overnight. Remove from the tin and cut into bars. Drizzle with maple syrup and serve.
Adam’s tip: Pure icing sugar and icing sugar mixture are more or less interchangeable. The difference is that the mixture contains a tiny amount of
cornstarch to stop the sugar clumping.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/adam-liaw-s-20-minute-cheesecake-20230718-p5dp6u.html