Lemon Walnut Cheesecake
Nutrition Facts
12 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
330 |
|
| % Daily Value* | ||
| Total Fat 23g | 29% | |
| Saturated Fat 12g | 61% | |
| Cholesterol 90mg | 31% | |
| Sodium 230mg | 10% | |
| Total Carbohydrate 28g | 10% | |
| Dietary Fiber 1g | 4% | |
| Sugars 21g | ||
| Includes Added Sugars 16g | 21% | |
| Protein 5g | ||
| Vitamin D 1mcg | 2% | |
|---|---|---|
| Calcium 55mg | 4% | |
| Iron 1mg | 6% | |
| Potassium 160mg | 4% | |
Ingredients
- 1/2 cup California Walnuts
- 1 cup Graham Cracker Crumbs
- 1/2 cup Sugar
- 6 tbsp Butter, melted
- 12 oz Cream Cheese, room temperature
- 4 oz Mascarpone Cheese, room temperature
- 1/2 cup Sugar
- 2 each Eggs, room temperature
- 1 tsp Vanilla Extract
- 1 each Lemon Zest
- 2 each Nectarines, sliced thinly
- 1/4 cup Blackberries
- 1/4 cup Raspberries
- 1 tbsp Walnuts, chopped finely
Method of Preparation
Step 1
Preheat the oven to 325°F.
Line a 9" cake pan with parchment paper, leave edges to lift out of pan.
Step 2
In a food processor, combine walnuts, graham cracker crumbs, and sugar.
Blend until the mixture is the texture of sand; walnuts should be completely ground.
Pour in butter and blend until is comes together.
Step 3
Press the crust firmly and evenly into the pan.
Step 4
In a large bowl, use a mixer to whip cream cheese, mascarpone cheese, and eggs until light and fluffy.
Add in sugar, vanilla, and lemon zest.
Pour over crust and spread out evenly.
Step 5
Place the cheesecake flat into a larger baking pan.
Add about 1" of water into the baking pan, to create a water bath around the cheesecake.
Bake for 1 hour and then cool the cheesecake completely.
Step 6
To decorate the top of the cheesecake:
Arrange the sliced nectarines around the outside of the cheesecake. Fill the center with assorted berries and chopped walnuts.
