The best nut cheesecake I have ever tasted — and ever baked. A beautiful three-layer cheesecake with a biscuit base, a rich nut filling and finally a creamy cheesecake layer on top. The nut layer is especially delicious and could honestly stand on its own, but together with the cheesecake it creates a truly perfect pairing. This is one of those cheesecakes you simply have to bake, so I am leaving you this wonderful recipe. Have a lovely weekend!
Ingredients for the base:
- 160 g digestive biscuits
- 40 g butter, melted
Place the biscuits and melted butter into a food processor and blend until the mixture resembles wet sand. If you do not have a food processor, place the biscuits into a sturdy bag (such as a zip-lock bag) and crush thoroughly with a rolling pin, then mix with the melted butter.
Line the base of a 23 cm springform tin with baking parchment.
Press the biscuit mixture firmly into the base of the tin and bake at 175°C for 6–8 minutes.
Ingredients for the nut filling:
- 200 g (⅔ cup) golden syrup
- 60 g butter, melted
- 15 g (1 tbsp) dark brown sugar
- 2 large eggs
- 175 g (1½ cups) chopped walnuts or pecans
- 1 tsp vanilla extract
Place all the ingredients for the nut filling into a saucepan. Heat gently and cook for 8–10 minutes until thickened, stirring constantly. Pour over the pre-baked biscuit base and set aside.
Ingredients for the cheesecake filling:
- 750 g full-fat or semi-fat curd cheese, ground three times
- 200 g light brown sugar
- 2 tbsp plain flour
- 4 large eggs
- 165 ml (⅔ cup) double cream
- 1 tsp vanilla extract
All ingredients should be at room temperature.
Place all the cheesecake filling ingredients into the bowl of a mixer. Mix only until combined — do not overmix, as incorporating too much air will cause the cheesecake to rise excessively and then sink after baking. We do not want that; the cheesecake should remain beautifully level. Pour the cheesecake filling over the nut layer.
Bake the nut cheesecake at 175°C for 1 hour. The baked cheesecake should feel set and springy on top when gently touched with a skewer or fingertip. Leave to cool in the oven with the door slightly ajar, then chill in the fridge for about 12 hours before serving.
Enjoy!
Recipe source: bakeorbreak.com.
I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.
Blog author