What You'll Need
- 190g digestive biscuit crumbs (crushed fine)
- 30g unsalted butter, melted
- 450g cream cheese, at room temperature
- 100g caster sugar
- 2 teaspoons ground cardamom (divided)
- 1 teaspoon pure vanilla extract
- 2 large eggs, room temperature
- 75g plain flour
- 75g rolled oats
- 75g light brown sugar
- 60g cold butter, cubed
- 50g sliced almonds
Method
- Prepare the Base: Combine biscuit crumbs with melted butter. Press firmly into a greased 23cm square tin. Refrigerate while preparing filling.
- Create the Filling: Beat cream cheese until smooth. Add sugar, 1 teaspoon cardamom, and vanilla; beat until fluffy. Add eggs one at a time, mixing gently.
- Make the Streusel: Combine flour, oats, brown sugar, and remaining cardamom. Rub in cold butter until crumbly. Fold in almonds.
- Assemble: Pour filling over base. Scatter streusel evenly across the top.
- Bake: Place in preheated oven at 175°C for 35-40 minutes until center barely jiggles.
- Cool and Serve: Cool completely, then refrigerate minimum 2 hours. Slice into 16 bars.
Chef's Note: For maximum cardamom flavor, grind whole pods fresh just before using.
