Raspberry-Walnut Cheesecake

The crust is what sets this cheesecake apart. Most cheesecake crusts lean on graham crackers, but this one uses ground walnuts instead. Bound with just a touch of flour and butter, the nut crust bakes up rich and slightly chewy, with a deeper toasted flavor that complements the tangy filling much better than crumbs.

Grind the walnuts finely but stop before they turn into walnut butter. You want the texture of coarse cornmeal, not paste. Pulsing in the food processor with the flour gives you better control than running it continuously.

Folding the raspberries into the batter rather than swirling them on top is a deliberate choice. They distribute evenly through every slice and the natural pectin in the fruit thickens the filling slightly as it bakes. Use fresh berries if possible. Frozen work but release more liquid that can streak the batter.

The cheesecake is done when the center is set but still has a slight jiggle when you nudge the pan. Overbaked cheesecakes crack across the top and turn grainy on the inside. The 3-hour minimum chill is what firms it up to a clean slice.

Pro Tips

• Soften the cream cheese fully before mixing or the filling will have lumps that no amount of beating fixes.
• Beat on low speed only. High-speed beating whips air into the batter and causes cracks during baking.
• Run a thin knife around the rim before releasing the springform to prevent surface tearing.
• Make a day ahead. The flavor and texture both improve overnight.

Variations

• Use pecans or almonds in place of walnuts in the crust.
• Substitute blackberries or chopped strawberries for the raspberries.
• Drizzle slices with melted dark chocolate before serving for a chocolate-raspberry-walnut combo.