Barossa Golden Crumble Cheesecake Recipe
A creamy no-bake cheesecake with a caramel-spiced Biscoff biscuit base, inspired by competition winner Barossa Nut Co. Golden Crumble flavour is paired with honeycomb crunch, caramel almonds, salted dark chocolate and tart raspberry coulis for a rich, indulgent dessert.
Makes one 20 cm cheesecake | Serves 10–12
Preparation: approximately 35 minutes | Chilling: at least 8 hours, preferably overnight
Ingredients
Biscoff base
- 250 g Biscoff biscuits, finely crushed
- 90 g unsalted butter, melted and cooled slightly
- Small pinch of fine salt
Golden Crumble filling
- 500 g full fat block cream cheese, softened
- ¾ cup caster sugar
- 1 cup thickened cream suitable for whipping, chilled
- 9 g powdered gelatine (2 ¼ tsp)
- 40 ml cold water
- 1 -2 tsps UF Golden Crumble flavour to taste
Raspberry coulis
- 200 g fresh or frozen raspberries
- 25 g caster sugar, plus extra to taste
-
20 ml water
Crunch topping and chocolate drizzle
- 60 g honeycomb, broken into small pieces
- 80 g Barossa Nut Co Caramel Candied Almonds, roughly crushed
- 50 g dark chocolate, approximately 60–70% cocoa
- 5 ml neutral oil
- Small pinch of fine sea salt
Method
Prepare the base. Line the base of a 20 cm springform tin with baking paper and the sides with acetate or a baking paper collar. Butter and line the side of the pan. Combine the biscuit crumbs, melted butter and optional salt. The mixture should resemble damp sand and hold together when pressed. Press evenly and firmly over the base, without packing it excessively hard. Refrigerate for around 30 minutes.
Bloom the gelatine. Put the cold water in a small heatproof bowl. Sprinkle the gelatine evenly over the surface and leave for 5–10 minutes to swell.
Mix the filling. Beat the softened cream cheese with the icing sugar until completely smooth, scraping the bowl well. Beat in the sour cream and the confirmed UF Golden Crumble flavour dose. Taste and adjust the flavour before adding the gelatine; the whipped cream will soften its intensity.
Whip the cream. In a separate bowl, whip the chilled cream to medium peaks: it should hold its shape while remaining smooth and supple. Keep chilled while dissolving the gelatine.
Add the gelatine. Stand the gelatine bowl in hot water and stir until the gelatine is fully dissolved and clear. Do not boil. Remove from the water and let it cool briefly until lukewarm but still fluid. Stir 2–3 tablespoons of the cream cheese mixture into it, one spoonful at a time, then beat this tempered mixture into the remaining filling until evenly combined. Work promptly so it does not set in strands.
Fold and chill. Gently fold the whipped cream into the filling in two additions. Spoon over the chilled base, smooth the top and cover without touching the surface. Refrigerate for at least 8 hours, preferably overnight, until firmly set. Leave in the tin until ready to decorate.
Make the coulis. Simmer the raspberries, caster sugar and water in a small saucepan for 3–5 minutes, stirring until the berries break down. Press through a fine sieve and discard the seeds. Add lemon juice to taste, keeping the coulis tart. Cool, cover and refrigerate.
Decorate and serve. Unmould the fully set cheesecake. Gently melt the dark chocolate and stir in the oil and sea salt. Cool until barely warm but still fluid, then drizzle fine lines over the top. Add the honeycomb and crushed almonds just before serving. Serve the cold coulis alongside or around each slice.
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