Red Bean Cheesecake

For the crust, preheat oven to 350°F. Butter a 6-inch springform pan, line with parchment and then butter the parchment.

In a food processor, pulse almonds until finely ground. Add graham cracker crumbs, brown sugar, salt and pulse to mix together. Add melted butter and pulse until combined and moist crumbs form.

Press crumbs into bottom of prepared pan and bake for about 8–10 minutes until set and edges are golden. Remove from oven and allow to cool.

Spread half of red bean paste in an even layer over crust. Wrap bottom of pan with tinfoil, making sure the foil comes up at least 3/4 of the pan’s sides.

Reduce oven temperature to 325°F. Place a kettle of water on to boil.

In the bowl of a stand mixer with the paddle attachment, beat sugar, cream cheese, and salt on medium low speed until smooth and creamy. Mix remaining red bean paste with heavy cream and vanilla until smooth, then add to cream cheese mixture and mix until combined. Scrape bowl down and with mixer on low, add eggs, mixing well.

Pour into cooled crust and place cheesecake pan into another, larger baking dish. Pour enough boiling water into larger baking dish until it comes about halfway up sides of cheesecake pan.

Bake for about 1 hour and 10 minutes, until edges have set but center of cheesecake has a slight jiggle. Remove from water bath and allow to cool to room temperature, then chill in fridge for at least 4 hours. Unmold from pan, slice and enjoy!