Raspberry-Walnut Cheesecake
Raspberry-Walnut Cheesecake recipe
Yield
12 servingsPrep
20 minCook
60 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Walnut crust | |||
| 1 ½ | cups |
walnuts
finely |
|
| ½ | cup |
all-purpose flour
|
|
| 2 | tablespoon |
butter
softened |
|
| Cheesecake | |||
| 32 | ounces |
cream cheese
softened |
|
| 1 ½ | cups |
sugar
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
raspberries
fresh or , coarsely |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Walnut crust | |||
| 355 | ml |
walnuts
finely |
|
| 118 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
butter
softened |
|
| Cheesecake | |||
| 924.8 | ml/g |
cream cheese
softened |
|
| 355 | ml |
sugar
|
|
| 15 | ml |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
raspberries
fresh or , coarsely |
|
Directions
For crust: mix all ingredients until dough forms.
Press in bottom of ungreased 9 inch springform pan.
Bake 10 to 12 minutes or until edges are golden brown.
Heat oven to 400.
Bake crust and cool. Reduce oven to 325.
Beat cream cheese, sugar, flour, and vanilla in large bowl on low speed until fluffy.
While mixer is running on low speed, beat in eggs.
Beat on medium speed 1 minute, scraping bowl occasionally.
Fold in raspberries.
Spread mixture over crust.
Bake about 55 minutes or until center is set.
Cool 30 minutes on wire rack.
Refrigerate at least 3 hours.
Remove side of pan.
