Sydney Brewery

EXPERIMENTAL SERIES HAZY PALE - LIMITED RELEASE

APPLE CIDER CHEESECAKE

BY MARK MANN

 

 

CRUST

INGREDIENTS

1 pack “Granita” biscuits 250g


45g butter melted


1/4 tsp salt


1 tbsp caster sugar

 

METHOD

  1. Line 20cm springform cake tin
  2. Blend “crust” ingredients in blender. Place on bottom & sides of cake tin
  3. Bake at 175 degrees for 10mins. Remove from oven

FILLING

INGREDIENTS

2 cans Sydney Brewery “Sydney Cider” apple cider reduced to syrup (boil in pot for 1hr, should reduce to around 6-8 tbsp of syrup)


680g cream cheese, room temperature


150g brown sugar


1/2 tsp salt


2 tsp vanilla


150g sour cream


1/2 tsp cinammon


2 eggs & 1 yolk

METHOD

  1. Beat cream cheese & brown sugar in mixmaster until creamed together 5mins
  2. Add salt, vanilla, sour cream, syrup, cinnamon. Further beat 2mins
  3. Add 1 egg beat. Next egg beat. Egg yolk beat
  4. Pour into cake tin with crust. Bake at 160 degrees for 1hr. Turn off oven & let cake sit in oven 30mins. Remove from oven
  5. Let cool & place in fridge for a few hrs before serving

 

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