Cheesecake with Lirah Vincotto and Pecan, Almond Crust

Lírah products:
Lirah Vincotto
Serves: 10 – 12
Difficulty: Easy
Prep time: 10 – 15 minutes
Cooking time: 25 minutes


The fruity sweetness of our Lirah Vincotto works perfectly in this Italian-style cheesecake with a nutty pecan, almond crust. For best results make a day ahead and chill overnight in the fridge.





  • 1 ¼ cups plain flour
  • ¼ cup almond meal
  • ¾ cup finely chopped pecans
  • ¼ cup firmly packed brown sugar
  • ½ cup butter, melted
  • ¼ cup Lirah Vincotto



  • 500g cream cheese, softened at room temperature
  • 2 tablespoons plain flour
  • ½ cup sour cream
  • 1 ½ cups caster sugar
  • 3 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • Fresh berries, to serve




  1. Preheat oven to 180 degrees and line a 22cm spring form pan with baking paper.
  2. Place pecans in a small food processor and process until finely chopped.
  3. Place all dry ingredients for the crust in a medium bowl and stir to combine. Add the melted butter and Lirah Vincotto and stir well, making sure all dry ingredients are well coated.
  4. Press the “crust” dough into the base of the lined pan and cook for 20 to 25 minutes, until golden brown and firm.
  5. Reduce oven temperature to 160 degrees.
  6. Meanwhile place cream cheese in another bowl and beat with an electric mixer until smooth. Then add flour and beat until just combined.
  7. Add vanilla, sour cream and sugar and beat until just combined.
  8. Add eggs one at a time and beat until just combined before adding the next. Note: it is very important not to overbeat the cheesecake filling.
  9. Pour the filling over the pre-baked crust and cook for approximately 55-60 minutes until the top is golden and feels springy to touch.
  10. Cool the cake in the oven with the door ajar about 20cm and then refrigerate at least 4 hours before serving.
  11. Serve dusted with icing sugar and topped with fresh berries.
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