Cheesecake with Plum Jam and Walnuts: A Heartfelt Dessert
If there’s a dessert that never goes out of style and always finds a special place on our table, it’s the cheesecake. Now, imagine elevating this classic delight with the sweet and slightly tangy touch of plum jam, topped off with the crunchy texture and unmistakable flavor of walnuts. Sound irresistible? It truly is. What makes it so special? Its perfect balance between creaminess and texture, combining classic ingredients with a modern twist.
Picture serving this cheesecake after a special dinner; the compliments will come pouring in! The freshness of ricotta cheese pairs perfectly with the subtly tangy sweetness of plum jam, while the walnuts add a crunchy contrast that will captivate from the very first bite. This easy-to-make dessert is always a showstopper and deserves a spot in your recipe repertoire.
What’s the best part? You don’t have to be a master baker to achieve a professional-looking result. With this step-by-step guide, you’ll create a cheesecake that looks like it came straight from a top-notch bakery, but with the comforting touch of homemade. Let’s get started!
Recipe Information 📋✨
| Feature | Details |
|---|---|
| 🧑🍳 Difficulty | Medium |
| ⏰ Prep Time | Over 60 minutes |
| 🍰 Servings | 8 generous portions |
| 🥄 Type of Recipe | Dessert, Classic |
Nutritional Facts (per serving) 🌟🥄
| Nutrient | Amount |
|---|---|
| 🍎 Calories | 320 kcal |
| 🧀 Protein | 8 g |
| 🥛 Fat | 18 g |
| 🍬 Carbohydrates | 32 g |
Ingredients 🛒✨
For the crust:
| Ingredient | Amount |
|---|---|
| 🧁 Muffins (or cookies) | 6.5 oz (180 g) |
| 🧈 Butter | 2.8 oz (80 g) |
For the filling:
| Ingredient | Amount |
|---|---|
| 🍋 Zest of 1 lemon | 1 unit |
| 🍬 Sugar | 5.3 oz (150 g) |
| 🧀 Ricotta cheese | 12.3 oz (350 g) |
| 🥛 Plain Greek yogurt | 7 oz (200 g) |
| 🥛 Heavy cream | 3.5 oz (100 g) |
| 🥚 Whole eggs | 3 units |
| 🍋 Lemon juice | 1.4 oz (about 2 lemons) |
For the topping:
| Ingredient | Amount |
|---|---|
| 🍇 Plum jam | To taste |
| 🌰 Walnuts | To taste |
Instructions 👩🍳✨
Crust:
- Crush: Place the muffins in the Thermomix bowl and crush for 5 seconds on Speed 7.
- Mix: Add the softened butter and mix for 10 seconds on Speed 4.
- Assembly: Line the bottom of a 9-inch (24 cm) springform pan with parchment paper. Pour the mixture in, spread it evenly, and press to form the crust. Refrigerate for 30 minutes.
Filling:
- Initial preparation: Grate the lemon zest for 5 seconds on Speed 7. Add the sugar and powder for 5 seconds on Speed 8.
- Mixing: Incorporate the ricotta cheese, yogurt, and heavy cream. Blend for 20 seconds on Speed 5.
- Adding eggs and lemon: Add the eggs one at a time along with the lemon juice. Blend for 20 seconds on Speed 5.
- Assembly: Pour this mixture over the chilled crust.
Baking:
- Preheat the oven to 320°F (160°C) and bake the cheesecake for 20 minutes.
- Increase the temperature to 356°F (180°C) and continue baking for another 20-30 minutes, until the cheesecake is set.
Topping:
- Once cooled, mix the plum jam with chopped walnuts and spread it over the cheesecake.
- Refrigerate the cheesecake for at least 2 hours to let it set.
Professional Tips 🌟✨
- Perfect crust: If you prefer a crunchier texture, substitute muffins for digestive cookies.
- Extra creamy cheese: Ricotta can be replaced with mascarpone for a more indulgent flavor.
- Alternative toppings: If you don’t have walnuts, try sliced almonds or chopped hazelnuts.
- Best flavor: Prepare the cheesecake a day in advance; flavors will intensify in the refrigerator.
