Danish Blue Cheese Cake with Walnuts Crust
Experience the bold and savory twist on a culinary classic with our Danish Blue Cheesecake, a one of a kind savory cheesecake dessert. Featuring a creamy, blue-cheese-infused filling atop a crunchy walnut crust this is a dessert experience like you’ve never had before.
Servings: 8
Ingredients
Cheesecake Crust:
- ¼ cup sugar
- ½ cup walnuts
- 1 ¼ cups almond flour
- 6 tbsp. butter
Cheesecake batter:
- 2 2/3 cup 650 g. cream cheese
- ½ cup 120 g sour cream
- 5 eggs
- ½ cup 100 g. sugar
- 1 tbsp. lime juice
- 3.5 oz. 100 g. Danish blue cheese
Cheesecake topping suggestions (optional):
- Lavender-blueberry jam
- Blueberry-thyme jam
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
Make the crust:
- First, melt butter. Then set it aside to cool. Next, finely crush walnuts and set aside.
- In a bowl, mix together the crushed walnuts, melted butter, almond flour and sugar until well combined. Press the mixture into the bottom of the prepared spring form pan.
- Bake the crust for 8-10 minutes or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
Prepare the filling:
- In a large mixing bowl, beat the cream cheese until soft. Then add sugar, sour cream and blue cheese. Slowly add eggs and combine. Juice lime and add 1 tbsp. of lime juice to the cheesecake mixture.
- Pour the filling over the cooled crust, spreading it out evenly. Bake for approximately one hour to one and a half hours. When the center is set but slightly jiggly your cheesecake is ready.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
Make the topping (optional):
- In a small bowl, warm lavender blueberry jam or any other blueberry jam you have available. Once the jam becomes runny remove it from the stove and spoon over the top of the cheesecake