Go Back

Vanilla Cardamom Cheesecake (with Macadamia Crumble)

Course: Bakes
Cuisine: Australian


Crumble Base:

  • 175 gms digestive biscuits
  • 175 gms raw macadamias
  • 60 gms caster sugar
  • 60 gms melted unsalted butter

Cream cheese filling:

  • 750 gms cream cheese room temperature
  • ½ tsp powdered green cardamom seeds
  • 230 gms caster sugar
  • A good pinch of salt
  • 4 eggs
  • 2 ½ tbsp lemon juice
  • 1 tsp vanilla essence
  • 300 ml double cream


  • 23 cm spring form cake tin
  • Aluminium foil
  • Roasting tray ensure that the cake tin fits in snugly


For the crumb base:

  • Preheat the oven to 175°C.
  • Line the cake tin with baking paper (bottom and sides). I first coat the base and sides with a thin layer of butter and then place the baking paper so that it sticks properly. Take 3-4 sheets of aluminium foil and double wrap the outside of the cake tin like a jacket of sorts. (This is to prevent water from getting in and also add to the bain marie effect while baking the cheesecake).
  • Blitz the biscuits and macadamias in a processor to a fine crumb and then add the caster sugar. Blitz again to combine and then add the melted butter. Blitz for a few more seconds to combine.
  • Transfer this crumble to the cake tin and spread evenly. Using a spoon, pat down tightly especially evening out at the edges. (If you prefer a thinner base, use lesser quantity of the crumb).
  • Bake this for 10 minutes; remove and set aside to cool well.

For the cheesecake filling:

  • Put on the kettle water for hot water to pour in the roasting tray.
  • To make the cream cheese filling, add the softened cream cheese to a cake mixer and beat for a couple of minutes until smooth and creamy.
  • Then add the caster sugar and beat well till the sugar has combined and dissolved well.
  • Add one egg at a time, making sure each has dissolved well before adding the next one.
  • Reduce the speed of the mixer and add the lemon juice, vanilla essence, cardamom powder and salt. Beat till combined and add the double cream. Beat again just for a few seconds till the cream has combined well.
  • Pour into the cake tin with the cooled crumb base. Tap to even the surface and place the tin inside the roasting tray.

To bake:

  • Place the roasting tray inside the oven and carefully pour the hot water into the tray to atleast half the height of the cake tin (around 2 cm).
  • Bake for 65 minutes or till golden and cooked through at 175°C.
  • Once baked, turn off the oven and allow the cake to cook down for at least 1 hour inside the oven (with the door closed).
  • Remove from oven and allow to cool completely before removing from the cake tin.
  • Enjoy!