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Baked walnut crumble cheesecake
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Prep Time:
270 minutes
Cook Time:
230 minutes
Total Time:
500 minutes
Creamy cheesecake with crunchy walnut chocolate crumb. Delicious dessert for all sweet tooth cravings.
Ingredients:
  • 250g packet ginger nut biscuits, processed to fine crumbs
  • 80g butter, melted, cooled
  • 500g cream cheese, softened
  • 161.25 gm caster sugar
  • 1 lemon, rind finely grated
  • 3 eggs, separated
  • 300g carton sour cream
  • 57.50 gm walnuts, finely chopped
  • 50g dark chocolate, finely grated
  • 32.00 gm brown sugar
Instructions:
  • Preheat your oven to 160°C and line a 22cm (base) springform pan, which is 5.5cm deep, with baking paper on the base and sides.
  • Mix biscuit crumbs with melted butter until well combined. Press the mixture firmly into the base of a lined pan. Chill in the refrigerator until set.
  • With an electric mixer, blend cream cheese and 1/2 cup caster sugar until smooth. Mix in lemon rind and egg yolks until combined. Add sour cream and mix well. In a separate bowl, whip egg whites to soft peaks. Gradually add the remaining 1/4 cup caster sugar, 1 tablespoon at a time, until thick and glossy. Gently fold one-third of the meringue into the cream cheese mixture, then carefully fold in the rest of the meringue.
  • Spread the mixture over the chilled base and place it on a baking tray. Mix together walnuts, chocolate, and brown sugar, then sprinkle it over the cheesecake, gently pressing it into the filling. Bake for 50 minutes or until the center is firm. Turn the oven off and let it sit for 3 hours with the door slightly ajar.
  • Chill in the refrigerator for 3 to 4 hours until cold. Serve.

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