Ready, steady, go!

New month, new post; my new bullet journal routine helps me a lot keeping track of all my posts on the blog/ socials and this routine says it’s time for a new post here.

Luckly I have a brand new recipe to post, from a small book I bought on Amazon, first hand but very cheap.

I discovered later it is the translation of a book about cheesecake written by an American chef called George Geary.

I don’t know if the translation is very close or not as I have never seen the American book but Italian edition is packed with very nice recipes and I am pretty sure I will try more of them in the future!

I am keeping track, on the bullet jourlan, of how many cookbooks I buy.

I will have a good overview at the end of the year but I think I should be already ashamed…

Too many, too many!

Let’s jump to the recipe, I have to collect Lorenzo from school soon! 🙂

Print Recipe

Walnut and maple syrup cheesecake.

Servings: 8

Ingredients

For the base:

1 cup graham crackers or Digestive biscuits
1/4 cup toasted walnuts
1/4 cup melted butter

For the filling:

3 packs cream cheese
1 cup vanilla yogurt
1 cup caster sugar
1/4 cup true maple syrup
3 eggs
1 1/2 cup toasted walnuts, chopped
1 tsp vanilla extract
1 pinch salt

For the topping:

1/2 cup toasted walnuts, roughly chopped
1/2 cup true maple syrup

Instructions

For the base:

Put all the ingredients in a food processor, pulse until combined, press them into a cake tin and put it into the refrigerator.

For the filling:

Preheat oven.
Beat the cream cheese with yogurt and sugar for about 3 minutes.
Keep on beating and add eggs, one at time.
Add then walnuts, maple syrup, salt and vanilla.
Pour the mixture over the base, bake for about 40-45 minutes at 360°F, the centre should be a little wobbly.
Let it cold down for a couple of hours then refrigerate for at least six.
Right before serving add on top walnuts and maple syrup.

Walnut and maple syrup cheesecake.