Cheesecake with nuts
Delicate cheese filling and crispy crust with walnuts.
420 min · 8 servings
Per serving
Approximately 589 kcal Protein: 9.9 g Fat: 49.0 g Carbohydrates: 30.7 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Walnuts, Milk, Eggs, Wheat/Gluten
The finished ingredients may contain additional milk protein, egg, soy, wheat and nuts, depending on the recipe. If you have an allergy, do not use an ingredient with an unknown composition.
NHS: food allergyIngredients
- Walnuts, kernels - 100 g
- Shortbread cookies – 100 g
- Butter - 60 g
- Cream cheese - 600 g
- Sugar - 130 g
- Egg without shell - 3 pcs.
- Cream 30–35% – 100 g
- Lemon juice – 10 g
How to cook
- Preheat the oven to 160°C. Grind cookies and nuts, mix with melted butter. Press into a 20cm tin and bake for 10 minutes.
- Stir the cheese and sugar without beating too hard. Add the eggs one at a time, then the cream and lemon juice.
- Pour onto the base. Place a container of hot water on the bottom shelf of the oven. Bake for 55-65 minutes until the edges are set and the center jiggles slightly.
- Turn off the heat and open the door for an hour. Cool and refrigerate for at least 4 hours.
Products for the recipe
- Shelled walnuts — 100 g: walnuts, kernels. Prepare as directed in recipe steps.
- Walnut in shell — The base requires 100 g of shelled kernels. Remove solids and weigh the kernels after cleaning. Remove the shell; weigh 100 g of kernels. To prepare this item, measure the prepared edible portion and select the purchase quantity separately.
Editorial recipe from Vostok Food based on the description of the dish in the source. Quantities, home cooking method and Russian text - adaptation; This is not a literal translation. Adaptation is distributed under CC BY-SA 4.0.