Walnut cheesecake

I love cheesecake and made many with fruit, caramel, chestnuts and various creams, but walnuts were new. Delicious; decorate as liked, perhaps crumbled walnuts and honey.

INGREDIENTS FOR A 22 CM TIN

BISCUIT BASE

200 G DIGESTIVES OR ORO SAIWA

120 G BUTTER

WALNUT CREAM

300 G RICOTTA, OR 150 G RICOTTA AND 150 PHILADELPHIA

120 G ICING SUGAR

250 ML FRESH WHIPPING CREAM

100 G WALNUTS

VANILLA EXTRACT

8 G GELATINE LEAVES

20 G MILK

DECORATION

WHOLE WALNUT KERNELS

DARK CHOCOLATE OR HONEY, PISTACHIO CREAM

I process biscuits and mix in a bowl with melted butter.

I put in a tin with parchment base and acetate sides, or parchment strips, for smooth edges.

I level and press with a meat pounder and refrigerate.

I soak gelatine in cold water about ten minutes.

I work ricotta and icing sugar with whisk or spatula.

I add vanilla to smooth cream.

I add processed walnuts.

I squeeze gelatine and gently dissolve with milk in pan or microwave, then slowly stir into cream.

I whip cold cream and gently fold in gradually.

I remove tin from fridge.

I level cream over biscuit base.

I add walnut kernels and refrigerate, or freeze and finish decoration when needed.

I decorated with dark chocolate and pistachio cream dots.

Fresh and creamy, do try it!