This is a phenomenal recipe for Date Walnut cheesecake. It is the most delectable, perfect cheesecake ever. It’s creamy, rich and so simple to make.
Cheesecakes are just too perfect to take after dinner and, at the same time, easy to make with few ingredients. It is even very ideal for those on a calorie deficit for the day. Regardless of your cooking skill, you should find it easy to prepare, even the smoothest to impress your friends and family. Of course, cheesecakes can be made with different ingredients, all depending on individual choices.
Traditionally, flour, cream and cheese are the key ingredients in a cheesecake. However, it still boils down to having a crust, filling and a form of topping. As stated earlier, there are a lot of ingredients that can be used to make cheesecake, hence, there are a lot of recipes. It is very important you choose recipes that don’t include ingredients you’re allergic to. Choosing the best recipe for the occasion is also important, although, in this case, we will be focusing on the date walnut cheesecake.
Dates are very nutritious – full of vitamins and minerals, and a good source of antioxidants. It has a significant amount of fiber, and a sweet taste plus a fine flavor. Walnuts, likewise, are full of antioxidants, vitamins and minerals. The two fruits can be incorporated into recipes easily, part of which is the date walnut cheesecake. So gather your mixer and pans to start cooking. But wait! There are some tips you need to take note of when making your date walnut cheesecake.
- The temperature of the ingredients
When preparing your cheesecakes, it is expedient that all the ingredients are at standard (room) temperature. If the cream is cold or frozen, allow it to reach the room temperature. This will ensure that the ingredients mix appropriately and incorporate easily. Using cold cream cheese may result in the formation of lumps in your cheesecake.
- Do not overmix
Truly, mixing helps to incorporate the ingredients. However, care needs to be taken when doing this. Overmixing might result in the development of cracks while baking it. Ideally, the mixing should be done on medium speed.
- Springform pans are best
When considering the pan to use for your cheesecake, the springform pan should be your priority. Its advantage comes from its design. The springform pans are known for its removable sides, allowing you to remove your cheesecake with ease. You do not have to turn over the pan. However, you must grease the inside of the pan before use to prevent the cheesecake from sticking. Ideally, you should grease the pan with butter.
- Preventing cracks
Cracks are common for cheesecakes, however, this can be avoided. You can do this by placing another pan, containing water, in the oven alongside the cheesecake. Of course, the water will boil and steam will be produced. The resulting steam helps to moisten the cheesecake, preventing it from drying. However, try not to open the oven too frequently to prevent the steam from escaping.
DATE WALNUT CHEESECAKE CHEESECAKE
PrintDATE WALNUT CHEESECAKE RECIPE
- Total Time: 1 hour 25 mins
- Yield: 12
Description
Deliciously easy Garlic Mushrooms in Buttery sauce make the perfect side, healthy light dinner or topping. It will take only 15 min to prepare and tastes amazing.
Ingredients
- FOR THE CRUST
- Toasted walnuts- 1 ½ cup
- All-purpose flour- ¼ cup
- Unsalted butter ( melted)- ¼ cup
- FOR THE FILLING
- Cream cheese ( softened)-750 gm/ 1 ½ lbs
- Sour cream- 1 cup
- *Honey- ¼ cup
- Sugar- 1 ¼ cup
- Large eggs( at room temperature)- 4
- Toasted walnuts-1 cup
- Dates ( chopped) - ½ cup
- Vanilla extract- 1 tsp.
- FOR DECORATION
- Classic Whipped Cream- ¼ cup
- Dates- 3-4
- Walnuts -as needed
Instructions
- Preheat your oven to 350 F/ 180 C.
- Crust. In a medium bowl combine ground walnuts, flour and unsalted melted butter. Transfer to a spring form; press into bottom of the form and freeze for 10-15 minutes.
- Date Walnut Filling. In a mixer bowl with paddle attachment, beat cream cheese, sour cream, sugar and honey on medium speed until very smooth, about 4 minutes. Gradually add eggs ( one at a time), beating after each addition. Stir in the chopped dates and vanilla.
- Pour the filling over the frozen crust.
- Bake in preheated oven until top is light brown and center jiggles slightly, about 45-55 minutes ( depends on your oven).Allow to cool for 2 hours. Cover with plastic wrap and refregirate for at least 5 hours before decorating and serving.
- Decorating. Use the classic whipped cream for piping. Sprinkle with walnut halves and dates, if desired.
Notes
Equipment
9- inch ( 23 cm) cheesecake pan or spring-form with 3- inch ( 7.5 cm ) sides.
* When measuring honey, lightly spray the measuring cup with nonstick spray so the honey will release easily.
- Prep Time: 30 mins
- Cook Time: 55 mins
- Category: Cheesecake recipes
- Cuisine: International
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