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The best nut cheesecake I have ever tasted \u2014 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!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the base:<\/span><\/p>\n

\n
• 160 g digestive biscuits<\/li>\n
• 40 g butter, melted<\/li>\n<\/ul>\n

  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.<\/p>\n

  Line the base of a 23 cm springform tin with baking parchment.<\/p>\n

  Press the biscuit mixture firmly into the base of the tin and bake at 175\u00b0C for 6\u20138 minutes.<\/p>\n

  Ingredients for the nut filling:<\/span><\/p>\n

  \n
  • 200 g (\u2154 cup) golden syrup<\/li>\n
  • 60 g butter, melted<\/li>\n
  • 15 g (1 tbsp) dark brown sugar<\/li>\n
  • 2 large eggs<\/li>\n
  • 175 g (1\u00bd cups) chopped walnuts or pecans<\/li>\n
  • 1 tsp vanilla extract<\/li>\n<\/ul>\n

    Place all the ingredients for the nut filling into a saucepan. Heat gently and cook for 8\u201310 minutes until thickened, stirring constantly. Pour over the pre-baked biscuit base and set aside.<\/p>\n

    Ingredients for the cheesecake filling:<\/span><\/p>\n

    \n
    • 750 g full-fat or semi-fat curd cheese, ground three times<\/li>\n
    • 200 g light brown sugar<\/li>\n
    • 2 tbsp plain flour<\/li>\n
    • 4 large eggs<\/li>\n
    • 165 ml (\u2154 cup) double cream<\/li>\n
    • 1 tsp vanilla extract<\/li>\n<\/ul>\n

      All ingredients should be at room temperature.<\/p>\n

      Place all the cheesecake filling ingredients into the bowl of a mixer. Mix only until combined \u2014 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.<\/p>\n

      Bake the nut cheesecake at 175\u00b0C 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.<\/p>\n

      Enjoy!<\/p>\n

      <\/figure>\n

       <\/p>\n

      <\/figure>\n

      Recipe source: \u00a0bakeorbreak.com<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      The best nut cheesecake I have ever tasted \u2014 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 <\/p>\n","protected":false},"author":1,"featured_media":15058,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53,72],"tags":[121,104,324,322,103],"duration":[],"tag_group":[],"class_list":["post-1812","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-cheesecakes","category-christmas","tag-curd-cheese","tag-double-cream","tag-golden-syrup","tag-pecan-nuts","tag-walnuts"],"acf":[],"yoast_head":"\n