Walnut Brownie Cheesecake Recipe
This cheesecake recipe prepared with walnut brownie base; It is created by gently baking a ricotta, egg and vanilla mixture in the oven. I kept the steps short and added practical tips: spread the base without pressing too much, let it rest for a while after the oven to prevent the inside from cracking. Ingredients and how-to steps are below.
Ingredients
1. For the brownie base
2. For the cheesecake filling
3. For serving
Step-by-Step Method
Prepare the oven and mold
Preheat the oven to 170°C. Cover the bottom of the springform mold with baking paper and lightly oil the edges.
Mix the brownie base
Mix the warm margarine, brown sugar and salt in a bowl. Add the flour and mix until homogeneous, then add the egg and beat briefly. Add the walnuts and mix with a spatula.
Spread the base into the mold
Put the mixture in the mold and spread it to equal thickness. Don't press too hard; Do not let the base harden.
Prepare the cheesecake mixture
Blend the ricotta cheese until smooth. Add half-and-half and vanilla. Add eggs one at a time, mixing after each addition until just combined; Excessive beating may increase cracking.
Bake
Pour the cheesecake mixture onto the base. Bake for 70 minutes; The edges are set and the middle part may remain slightly wobbly.
Rest and cool
Turn off the oven, leave the door ajar and let it rest for 10–15 minutes. Then, when it reaches room temperature, cool it in the refrigerator for at least 4 hours (preferably overnight).
Serve
Take it out of the mold, sift the powdered sugar and sprinkle it on top. If you dip the knife in hot water and wipe it while slicing, you will cut more cleanly.