Cheesecake with bread
6 servings
60 minutes
Cheesecake with crispbread is an original Australian dessert that combines a crunchy base of Finn Crisp with a creamy mascarpone and Philadelphia filling. Its flavor balances between the sweetness of powdered sugar and the refreshing tartness of lemon, complemented by the warmth of cinnamon and a hint of vanilla. The dish's origins trace back to Australia's culinary traditions, where cheesecake adapted to local preferences, gaining a crispy texture. When properly chilled, its taste unfolds in all its depth, making it an ideal conclusion to a meal. This cheesecake pairs harmoniously with berries or a cup of fragrant tea.
1
Carefully crush the crackers in a sealed bag using a rolling pin. Melt the butter, add vanilla, cinnamon, and crushed crackers, and mix well. Place the mixture in a baking dish lined with parchment, press down, and refrigerate for 15 minutes.
- Thin rye crispbread: 10 pieces
- Butter: 100 g
- Vanillin: 2 teaspoons
- Ground cinnamon: 2 teaspoons
2
Break three eggs, mix thoroughly with cheeses, and gradually add starch, powdered sugar, juice and zest of one lemon, cinnamon, and vanillin. Spread this mixture on a layer of bread and place it in the oven. Bake at 175 degrees for 45 minutes, until fully thickened.
- Chicken egg: 3 pieces
- Cream cheese (Philadelphia): 400 g
- Mascarpone cheese: 500 g
- Starch: 1 tablespoon
- Icing sugar: 100 g
- Lemon: 1 piece
- Ground cinnamon: 2 teaspoons
- Vanillin: 2 teaspoons
3
I recommend placing the cheesecake in the fridge overnight after preparation — it will help enhance its flavor.
