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How to celebrate the end of diet? With a good sweet treat ;-). And so I did… This cheesecake has a special base made of cookies and nuts covered with a delicious, creamy cheese layer. The recipe comes from Dorota’s blog and here. Enjoy!


 

Crust ingredients:

1 ¾ cup grinded digestive cookies

1/3 cup melted butter (around 50 g)

Combine grinded cookies with butter. Press into bottom of baking form (Ø 22-24 cm). Bake for 6 minutes at 175 Celsius.

Walnuts filling:

2/3cup golden syrup (can be substituted with honey but then skip the sugar)

1/3 cup melted butter

1 tbsp brown sugar

2 eggs

1 ½ cup cut walnuts or other (originally pecan)

1 tbsp vanilla extract

Combine all the ingredients in a medium saucepan. Bring to boil over medium heat while constantly stirring. Simmer until thickened, about 8-10 minutes (still stirring). Pour into crust and set aside.

Cheesecake filling:

750 g cream cheese (50/50 quark/Philadelphia in my case)

1 cup brown sugar

2 tbsp flour

4 eggs

2/3 cup full cream

1 tsp vanilla extract

With a mixer, beat cheese at medium speed until creamy. Add brown sugar and flour and beat until smooth. Add eggs one at a time and beat well. Mix in cream and vanilla. Pour onto pecan filling.

Bake at 175 Celsius for 1 hour or until set. Turn off oven and leave cheesecake in to cool down (this way it should stay even). Remove from oven and let it cool. Refrigerate for at least 4 hours before serving.


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