Walnut Brownie Cheesecake Recipe

Heat the oven to 170°C / 340°F. Line the bottom of a springform pan with parchment and lightly grease the sides.

Stir together the cooled melted margarine, brown sugar, and salt. Add the flour and mix just until combined, then blend in the egg. Fold in the walnuts.

Spread the mixture evenly in the pan. Press lightly so it stays tender rather than compact.

Mix the ricotta until smooth. Add the half-and-half and vanilla. Add the eggs one at a time, mixing only until each one disappears into the batter to avoid over-aerating.

Pour the filling over the base. Bake for about 70 minutes; the edges should be set while the center can still wobble slightly.

Turn off the oven and crack the door for 10–15 minutes. Cool to room temperature, then refrigerate at least 4 hours (overnight is even better) before slicing.

Release from the pan and dust with confectioners’ sugar. For clean slices, dip the knife in hot water and wipe between cuts.