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.
1
Cookies with nuts (you can use any of your choice: walnuts/hazelnuts/almonds - a small handful) grind in a blender until fine crumbs.
- Nuts: to taste
- Yubileynoye biscuits: 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.
- Butter: 80 g
- Yubileynoye biscuits: 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.
- Cream 30% fat: 300 ml
6
Beat the eggs with powdered sugar (or regular sugar) until white.
- Chicken egg: 2 pieces
- Icing sugar: 4 tablespoons
7
Grate the lemon zest on the finest grater (you can skip it, but I like the lemon note).
- 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).
- Cream cheese (curd cheese spread): 400 g
- Chicken egg: 2 pieces
- Icing 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).
