Cinnamon Cheesecake with Candied Walnuts

My first ever cheesecake had a base of crushed digestives, and a topping of cottage cheese blended with a tin of Carnation. With nothing to hold it together other than hope, I got off the school bus, still firmly gripping the ruins of the ‘cheesecake.’  The Family Circle biscuit tin was awash with cream and floating digestive crumbs with an empty cake pan nestled amongst the cheesecake mess.  My cheesecake was no match for the twists and turns of the rickety school bus. I think it was my first true culinary disappointment.

This cinnamon cheesecake with candied walnuts may be unglamourous, but it’s not as uncomfortable to look at as my first cheesecake attempt. The cinnamon adds a festive flavour, and the candied walnuts lend a seasonal crunch.

For the best flavour, use true cinnamon for this. It sometimes goes by the name of Ceylon cinnamon. Avoid cassia cinnamon as it has a different flavour.

You could substitute the cinnamon for pumpkin pie spice mix for a seasonal twist

INGREDIENTS

Serves 8

CANDIED WALNUTS

130g walnuts, dry

2 tablespoons maple syrup

¼ teaspoon Ceylon (true) cinnamon

Pinch salt

CHEESECAKE BASE

95g pecans, dry

95g walnuts, dry

12 Medjool dates, pitted

½ teaspoon Himalayan pink salt

CINNAMON TOPPING

200g cashew nuts, soaked for at least 2 hours in water and rinsed well.

250ml almond milk

125ml maple syrup

1 tablespoon vanilla extract

1 tablespoon lemon juice

1 tablespoon Ceylon cinnamon

95g melted cacao butter

1 tablespoon sunflower lecithin granules (optional)

METHOD

Make the candied walnuts: In a bowl, coat the nuts with the maple syrup, salt, and spice.

Scatter the coated walnuts on to a Teflex sheet and dehydrate until dry to the touch. This will take about 24 hours. Then turn them over and continue to dehydrate until crunchy. Once dry, these can be stored in an airtight jar until needed.

Make the cheesecake base: In a food processor, whizz the pecans, walnuts, and salt until it resembles fine breadcrumbs. Pulse in the Medjool dates with 2 tablespoons water (if needed) until the mixture holds together when pinched. Press the mixture into the bottom of an 8-inch cake tin lined with baking parchment. Chill until firm.

Make the cinnamon cheesecake mixture: Rinse the cashews under running water and drain well. Melt the cacao butter over a bain marie until it is a golden liquid. In a powerful blender, whizz all the topping ingredients until they form a smooth mixture. Pour the mixture over the chilled cheesecake base and place in the refrigerator or freezer until set. This may take 3-4 hours to set in the fridge and less in the freezer.

Once set, remove from the tin and top with the candied walnuts to serve.