Christmas Cheesecake to Celebrate
This decadent dessert is the perfect way to add festive flair to your menu.
Preheat oven to 350 degrees.
In a small bowl, mix together the flour, walnuts and sugar. Add the melted butter and mix well.
Press firmly into the bottom of a 9-inch spring-form pan that has been sprayed with cooking spray.
Put in the oven and cook for 10-15 minutes or until the edges just start to brown. Remove from oven and set aside to cool.
While the crust is cooking, combine the raspberries, 1/4 cup of sugar and lemon juice in a small saucepan. Cook on medium-high heat, stirring occasionally and breaking down the raspberries with your spoon until the mixture comes to a boil.
Turn the heat down to medium and continue to cook for 8-10 minutes, stirring frequently, until the mixture thickens and resembles a thin jam.
Remove from heat, pour into a small bowl and put in the fridge to cool and thicken further.
In a large bowl, or a stand mixer, beat the cream cheese until smooth. Add the sugar and beat until well mixed. Add the sour cream and vanilla and beat again until well combined. Add the eggs, one a time, and beat until just incorporated.
Pour the mixture into the pan with the crust.
Put the cake in the oven and cook for 30-35 minutes until the top is well set but the cake is not cooked entirely through.
While the cake is baking, mix together the rest of the walnuts, flour, sugar and melted butter to make a crumbly topping.
After the cake is set, remove from oven and spread the raspberry mixture on the cake starting from the centre. You may not have enough mixture to reach the edges of the cake. That's ok.
Sprinkle the walnut crumb mixture around the edge of the cake leaving a circle of the raspberry topping uncovered in the middle. Very gently press the crumb topping down with your fingers.
Return to the oven and cook for another 15-20 minutes until the walnut topping is slightly browned.
Turn off the oven, prop open the door slightly and leave for another 45 minutes.
Remove the cake from the oven and run a knife along the edges to loosen the cake from the edge.
Leave the cake in the pan to cook for at least 2 hours before removing.
Put the cheesecake in the fridge and cool for at least 4 hours before serving.
Shayna is a married mother to an exhausting but adorable five-year-old girl. She wears a lot of hats – wife, mother, photographer, executive administrator, and a mighty fine cook. Catch up with Shayna On Mommy Outside the Box (www.mommyoutsidethebox.ca) where you will see her passion for all of the above and then some!
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