Walnut cheesecake with salted caramel (photo recipe)
Procedure
- butter cookies, 200 g
- butter, 80 g
- mascarpone, 750 g
- sour cream, 200 g
- powdered sugar, 100 g
- eggs, 3 pcs
- plain flour, 2 tbsp
- walnuts, 120 g
- cane sugar, 130 g
- butter, 70 g
- whipping cream, 100 ml
- salt
- walnuts
- Crush or blend the biscuits and mix with the melted butter. Press into the bottom of a 24 cm cake tin, which you have previously lined with baking paper. Bake the base for about 10 minutes in an oven preheated to 160 °C.
- Toast the walnuts in a dry frying pan. Let cool.
- Cream: Mix mascarpone, sour cream and powdered sugar. Add eggs one at a time and finally flour. Stir in the cooled nuts with a spatula. You can chop them into smaller pieces if you want.
- Layer the cream in a cake tin on top of the pre-baked biscuit base and bake in the oven (160 °C) for about 55-60 minutes. A properly baked cheesecake is firm on the sides and still jiggly in the middle. After baking, leave the cheesecake in the oven with the oven ajar for about 20-30 minutes, then remove and let it cool to room temperature. Place in the fridge, ideally overnight.
- Caramel: Melt the sugar until it becomes caramel. While stirring constantly, melt the butter in it and later add the cream. Strain through a sieve to get rid of any lumps of unmelted sugar. Finally, add salt to taste. Let the caramel cool a little (it should not be hot, but it should be pourable) and pour it over the cheesecake.
- Garnish with toasted chopped nuts.
- Tip: You can also use pecans, they don't have to be just walnuts:-).
- Tip: If your cheesecake cracks on the surface, the caramel will cover it, don't worry.
- Tip: If lumps tend to form while melting the sugar in the caramel, add the sugar gradually - add a layer, let it melt, add a little more, let it melt, etc.:-)
1 Crush or blend the biscuits and mix with the melted butter. Press into the bottom of a 24 cm cake tin, which you have previously lined with baking paper. Bake the base for about 10 minutes in an oven preheated to 160 °C.
2 Toast the walnuts in a dry frying pan. Let cool.
3 Cream: Mix mascarpone, sour cream and powdered sugar. Add eggs one at a time and finally flour. Stir in the cooled nuts with a spatula. You can chop them into smaller pieces if you want.
4 Layer the cream in a cake tin on top of the pre-baked biscuit base and bake in the oven (160 °C) for about 55-60 minutes. A properly baked cheesecake is firm on the sides and still jiggly in the middle. After baking, leave the cheesecake in the oven with the door ajar for about 20-30 minutes, then remove and let it cool to room temperature. Place in the fridge, ideally overnight.
5 Caramel: Melt the sugar until caramel. While stirring constantly, melt the butter in it and later add the cream. Strain through a sieve to get rid of any lumps of unmelted sugar. Finally, add salt to taste. Let the caramel cool slightly (it should not be hot, but it should be pourable) and pour it over the cheesecake.
6 Garnish with toasted chopped nuts.
7 Tip: You can also use pecans, they don't have to be just walnuts :-).
8 Tip: If your cheesecake cracks on the surface, the caramel will cover it, don't worry. 9 Tip: If lumps tend to form on the caramel while the sugar is melting, add the sugar gradually - add a layer, let it melt, add a little more, let it melt, etc. :-) Where is Walnut Cheesecake today?
