Last week, I had a serious craving for cheesecake so I made this cheesecake for my family. I love cardamom as you may have guessed from my other posts, and I am also incredibly addicted to skor chocolate bars. I found these skor bits in the baking section of the grocery store a while back, made by Hershey’s Chipits, and it has officially became a staple in my kitchen. I thought it would be interesting to combine skor with cardamom since I was in an experimenting type of mood. I was not disappointed, the flavours go incredibly well together! Cardamom is a very aromatic and strong flavour so I didn’t add too much of it. I also kept the sugar to a minimum since the vanilla sour cream icing sprinkled with skor bits would be sweet enough.
I used a crunchy vanilla semolina base for the crust. I’m not a fan of graham crackers and I didn’t think any other cookie would really go with the cardamom flavour. The crust is pretty simple to whip up, I promise it wont add much to your workload in making this cheesecake.
A lot people find it frustrating when the cheesecake cracks during the baking/cooling process. Some recipes will call for placing the cake pan in a roasting pan full of boiling water to prevent this… I don’t this is necessary. The key is to bake the cake at a low temperature and then cool it very slowly. After turning off the oven, I leave the cake in the oven with the door cracked for 10 or 15 minutes and then remove it. I also wait until the cake has completely cooled down before putting it in the fridge to cool. Its important to let the cheesecake cool for 4-6 hours because cheesecake tastes best when served cold.
The icing in this recipe is a very straight forward sour cream and vanilla icing. It so simple that it only has three ingredients: Sour cream, vanilla, and icing sugar. You just add them to a bowl and stir it up and voila, an incredibly smooth, yummy icing to sprinkle with your skor bits.
I have to mention that the skor will melt into the icing after a day or so, therefore if you are preparing the cake beforehand, its best to sprinkle the skor on top right before serving.
I hope you love this cheesecake as much as I do! If you are anything like me, you won’t be able to resist gobbling up a large piece of the cake with a steaming hot cup of coffee. If you like your cheesecake a little bit thicker, you can double the recipe for the cheesecake part (no need for the crust and icing).