Delicious and caramelized cheesecake recipe with nuts. This dessert has a perfect balance of flavors and textures. Each bite is creamy, crunchy, and delightful. You can't miss trying it.
1/4 cups butter, or softened margarine, for the base
1/2 teaspoons vanilla essence, for the base
680 grams cream cheese, for the filling
3/4 cups raw sugar, for the filling
1/3 cups corn syrup, for the filling
5 teaspoons cornstarch, for the filling
3 eggs, for the filling
1 egg yolk, for the filling
2 teaspoons vanilla essence, for the filling
2/3 cups walnuts, chopped, for the filling
4 teaspoons butter, or margarine, for frosting
1/3 cups raw sugar, for frosting
1 1/2 tablespoons cow's milk, for frosting
1 1/4 teaspoons cream of tartar, for frosting
1/2 teaspoons vanilla essence, for frosting
3/4 cups icing sugar, for frosting
1 cup cow's milk, for frosting
1 cup walnuts, in halves, for frosting
Preparation
3h
0 mins
Medium
Cookie base:
In a small bowl with an electric mixer, combine the flour and sugar. Add the eggs, melted butter or margarine, and vanilla extract, until well incorporated. With well-greased fingers, press the mixture into a previously greased springform pan (approximately 22 centimeters). Bake at 176°C for 12 to 15 minutes or until lightly golden. Remove from the oven and set aside.
Caramel and Nut Filling:
In a large bowl with an electric mixer, combine the cream cheese, brown sugar, corn syrup, and cornstarch. Add the eggs and yolk, one by one, beating well after each addition. Add the vanilla extract. Mix in the nuts. Pour the mixture over the base.
Bake at 176°C for 15 minutes. Lower the temperature to 93°C and bake for 1 hour and 10 minutes or until the center is no longer wet or shiny. Remove the cheesecake from the oven and run a knife around the edge of the pan. Turn off the oven; return the cheesecake to the oven for an additional 30 minutes. Let it rest, uncovered, overnight.
Nut Frosting:
In a small saucepan, melt the butter or margarine, mix with the brown sugar, 1 ½ tablespoons of milk, and cream of tartar; bring to a boil. Remove from heat and let cool slightly (to approximately 43°C). Add the vanilla extract and powdered sugar, beating with a mixer. Beat in the remaining milk, adding it tablespoon by tablespoon until the desired consistency is reached. Spread the warm mixture over the cheesecake. Arrange the nuts in halves over the frosting. Set aside until serving. You can cut between 12 and 18 slices.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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