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Walnut Cheesecake

This Walnut Cheesecake features a crunchy crust of California Walnuts and biscuits with a smooth filling of cream cheese, cream and chopped walnuts. After baking, the cake is topped with a layer of caramelised walnuts and maple syrup.

Recipe courtesy of the California Walnut Comission.

Ingredients

50 g	coconut oil
150 g	wholemeal oat biscuits
150 g	Californian walnut kernels
400 g	sour cream
600 g	yoghurt cream cheese
150 g + 1 tbsp	sugar
50 g	cornstarch
1	egg (size M)
200 g	heavy cream
1 packet	vanilla sugar
100 ml	maple syrup

Step 1
Preheat the oven (top/bottom heat: 180 °C; fan oven: 160 °C). Grease a springform pan (26 cm diameter). Melt the coconut oil in a pan. Finely chop the biscuits and 50 g walnuts and mix into the oil. Pour the mixture into the tin and press into a flat base. Pre-bake in the hot oven for about 5 minutes, remove.
Step 2
Meanwhile, gently whisk 200 g sour cream, cream cheese, 150 g sugar and starch until creamy. Add the egg and cream and stir briefly (as little air as possible should get into the batter). Pour the cream onto the base and bake at the same temperature for about 45 minutes. Mix 200 g sour cream, 1 tbsp sugar and vanillin sugar. Spread the icing on the cake, bake for another 5 minutes. Leave the cheesecake to cool with the oven door open. Then store in the fridge.
Step 3
Remove the cake from the fridge about 30 minutes before serving. Roughly chop 100 g walnut kernels and toast them briefly in a hot pan without fat until fragrant. Stir in the maple syrup, bring to the boil once and remove from the heat, leave to cool. Remove the cake from the tin and place on a cake plate. Spread the walnut crunch on top.

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Beverages, Breakfast, Fruits & Vegetables, Gluten-free, Snack, Vegetarian or Vegan

Walnut Cheesecake

Ingredients

Step 1

Step 2

Step 3

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