Cheesecake with nut base

8 servings

480 minutes

Nut-based cheesecake is an elegant and delicate treat from American cuisine. Its base of crunchy cookies with nuts gives the dessert a pleasant texture and rich flavor with light caramel notes. The creamy filling made of cream cheese, whipped cream, and eggs has an airy consistency, while the addition of lemon zest brings a refreshing tang. This cheesecake is perfect for cozy family tea times as well as festive occasions, delighting with its velvety structure and harmony of flavors. It particularly reveals itself after a night in the fridge, becoming even denser and richer. Serve it with a cup of aromatic coffee or fruit sauce to highlight its elegance.

Energy value per serving

• Calories: 447.3
• Proteins: 7.5g
• Fats: 35.5g
• Carbohydrates: 25.9g

Ingredients

• Cottage cheese: 400 g
• Cream 30%: 300 ml
• Chicken egg: 2 pc
• Powdered sugar: 4 tbsp
• Cornstarch: 1.5 tbsp
• Vanillin: pinch
• Lemon zest: 1 tsp
• Cookies ""Jubilee"": 150 g
• Butter: 80 g
• Nuts: to taste
• Wheat flour: pinch

Cooking steps

1. Cookies with nuts (you can use any of your choice: walnuts/hazelnuts/almonds - a small handful) grind in a blender until fine crumbs.

   Required ingredients:

   • Nuts:  to taste
   • Cookies ""Jubilee"": 150 g

2. Mix the cookies with room temperature butter and spread the resulting mixture in a greased and floured pan where you will bake the cheesecake, forming edges.

   Required ingredients:

   • Butter: 80 g
   • Cookies ""Jubilee"": 150 g
   • Wheat flour:  pinch

3. Put the mold in the refrigerator for 30-60 minutes.

4. Preheat the oven to 180 degrees.

5. Whip the cream to stiff peaks.

   Required ingredients:

   • Cream 30%: 300 ml

6. Beat the eggs with powdered sugar (or regular sugar) until white.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Powdered sugar: 4 tablespoons

7. Grate the lemon zest on the finest grater (you can skip it, but I like the lemon note).

   Required ingredients:

   • Lemon zest: 1 teaspoon

8. Carefully add cream cheese, egg mixture, starch, vanillin, and lemon zest to the whipped cream and mix until smooth (if using a blender, at the lowest speed).

   Required ingredients:

   • Cottage cheese: 400 g
   • Chicken egg: 2 pieces
   • Powdered sugar: 4 tablespoons
   • Cornstarch: 1.5 tablespoon
   • Vanillin:  pinch
   • Lemon zest: 1 teaspoon

9. Pour the cheese mixture into the mold and place it in the preheated oven for 45-55 minutes; after this time, the center of your cheesecake should jiggle.

10. Put the ready cheesecake in the fridge for at least 6 hours, preferably overnight (I always make it in the evening and put it away for the night).