Ever since I discovered this recipe, I made it at least 5 times, and that was 2 months ago.
It's that good. And there's not wheat/gluten.
1 1/2 cup almonds and/or walnuts (I usually use 1 cup almonds and 1/2 cup walnuts)
1/2 cup sugar
6 tbl spoon butter, melted and cooled
1 tea spoon vanilla extract
1 1/2 tea spoon cinnamon (we didn't use it, we don't like it)
For the filling
450 gr cream cheese (I use two package even though it is 500gr) - room temperature
3/4 cup sour cream (we use plain yogourt last night and it's as good)
Pinch of sea salt
2 tea spoon vanilla extract
Juice from a small lemon (skipped that - we don't like lemon in cheesecake)
1 tea spoon lemon zest (also skipped that part)
Preheat the oven to 160°C (325°F).
In a large bowl, mix the walnuts, sugar and cinnamon. Incorporate the butter, egg and vanilla. Whisk well.
Place the mixture into a pie plate (+- 25cm) and you also need to "cover" the sides. Set aside.
In a bowl, mix the cream cheese, sour cream, sugar and salt. Using a mixer, incorporate the eggs (one by one) then the lemon juice and zest and vanilla. Mix for 1 minute.
Put the mixture into the crust and cook for approximately 50 minutes or until it's almost firm in the center of the cake. Allow to cool down a bit and refrigerate before serving.
(if one person make the crust and the other one the filling, it takes approximately 5 minutes to make.. it's really easy!)
I also finished my bee blocks for this month ! Laura was in charge this month and she asked us to make Fussy Cut Eye Spy Wonky Star blocks in green, orange, grey and blue. I really loved making those blocks because they are so easy and come together pretty fast :)
So that's about it.. have a good day people !
And if you try that cheesecake, let me know if you liked it !