info@bamchocolate.com 
Login 
en 
BAM Cake converter 
Login 
Cheesecake with walnuts and cranberries
- (1)
-
Preparation time:
45 min -
Difficulty:
-
Number of ingredients:
13
Perfectly creamy, slightly nutty and delicious, these cheesecake cubes with walnuts and cranberry puree. The combination of flavours is sure to take you back to winter times, but as for the cheesecake , it''s already clear that it''s no longer a summer dessert anyway.
I think we can almost unanimously agree that cheesecake is always a delicious dessert. But I think we can also almost unanimously agree that making a cheesecake can also be a lot of work.
Lining a cheesecake baking tray . Then comes the water bath. Then one dollop of cream cheese. To wrap up quickly, this is certainly not a dessert that can be made during a busy week. No, no... Go on reading, we promise it will be worth it.
These cheesecake cubes with walnuts and cranberry puree will be the perfect autumn dessert that can be made much faster than a regular cheesecake, but serves up the sumptuous and flavoursome taste of cranberries, orange zest and walnut crust.
The cheesecake dessert can also be served with:
BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.
Ingredients:
For the cranberry puree:
- 170 g fresh or frozen cranberries
- 50 g sugar
- 60 ml of water
- orange peel of half an orange
For the walnut biscuit base:
- 90 g ground walnuts
- 150 g of ground biscuits
- 50 g sugar
- 125 g unsalted butter
For the cheesecake filling:
- 455 g cream cheese
- 115 g Crème Fraîche (room temperature)
- 60 g powdered sugar
- 1 teaspoon BAM vanilla paste
- 2 eggs
Instructions:
To prepare:
1
To prepare the cranberry puree, combine all the ingredients in a small saucepan and cook over a medium heat for 8 to 10 minutes. Use a whisk or spoon to break up the cranberries. Once cooked, place a fine mesh strainer over a small bowl and use a spatula to squeeze out all the liquid and remove any solid particles. Cool to room temperature.
2
Preheat the oven to 160°C. Line a 20x20 cm baking tray with baking paper. In a food processor, combine the walnuts, biscuits and sugar. Pulse until the mixture resembles fine sand and the walnuts are completely crushed. Pour in the butter and stir until the ingredients are combined. Press the crust firmly and evenly into the baking tray.
3
Meanwhile, in a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed for 1 minute. Scrape the cream cheese off the sides of the bowl halfway through the mixing. Add the crème fraîche, icing sugar and BAM vanilla paste and beat for 30 seconds.
4
Gradually add the eggs and whisk until fully incorporated. Pour the batter over the biscuit crust. Drizzle the cranberry puree over the top. Using a skewer or chopstick, make a swirl pattern. Bake for 45 to 55 minutes. The cheesecake should be slightly puffed but not golden.
5
Leave the cheesecake to cool for another hour before placing it in the fridge to cool completely, this will be about 3 hours. Then cut into bars and serve!
Discount on products used in the recipe - 10%:
-0,99 €
Total:
9,90 €8,91 €
-10%
You may be interested
You may be interested
You may be interested
You may be interested
You may be interested
You may be interested
Recommended
Lactose-free
Vegan
FIT
Gluten free
Become a master pâtissier
Your guide to the perfect chocolate experience.
Discover exclusive recipes and expert advice with our free chocolate e-magazine.
News
Recipe
Latest
News
Recipe
Latest
Quick desserts 
Slovenščina
Hrvatski
Deutsch
Italiano
Česky
Polski
Magyar
Français
Slovák
Nederlands
Español