Walnut and caramel cheesecake

Name: Walnut and caramel cheesecake
Ingredients: 2 eggs; 1/8 teaspoon salt; 2 tablespoons sugar; 1 tablespoon oil; 1 teaspoon cocoa; 2 tablespoons flour; 1 teaspoon Dr. Oetker baking powder with saffron; 1 teaspoon Dr. Oetker rum essence; 200 g cottage cheese; 2 tablespoons sugar; 400 g homemade sour cream (at least 20% fat); 1 teaspoon Dr. Oetker gelatin; 3 tablespoons water; 5 walnuts (kernels); 60 g caramel sauce; 50 g chocolate (optional)

Dessert - Walnut and caramel cheesecake by Francesca M. - Recipia

Walnut and caramel cheesecake holds together better when the well-drained cottage cheese is blended until smooth. The idea came to me on the spot: it has a cocoa base, chilled layers of cheese filling with walnut pieces between them, then it’s finished with caramel sauce. I break the walnuts into larger pieces so you can feel them among the soft layers. Preparation: 25 minutes. Cooking: 37 minutes. Resting: 4 hours and 50 minutes. Total time: 5 hours and 52 minutes. Servings: 4. Approximately 450 kcal and 11 g protein per serving.

Ingredients

For the base

2 eggs
1/8 teaspoon salt
2 tablespoons sugar
1 tablespoon oil
1 teaspoon cocoa
2 tablespoons flour
1 teaspoon Dr. Oetker baking powder with saffron
1 teaspoon Dr. Oetker rum essence

For the filling

200 g cottage cheese
2 tablespoons sugar
400 g homemade sour cream (at least 20% fat)
1 teaspoon Dr. Oetker gelatin
3 tablespoons water

For the topping and walnut layer

5 walnuts (kernels)
60 g caramel sauce
50 g chocolate (optional)

Preparation

1. Preheat the oven to 180°C. Beat the eggs with 1/8 teaspoon of salt and 2 tablespoons of sugar for 5 minutes, until doubled in volume. 2. Stir in 1 tablespoon of oil and the rum essence. Add the cocoa, flour and baking powder with saffron, then mix until no streaks of flour remain. 3. Pour the batter into a 20 x 10 cm loaf pan lined with baking paper. Bake for 30-35 minutes, until the cake is baked through in the centre and a toothpick comes out without any raw batter on it. 4. Leave the base to cool for 45 minutes. Mix the cottage cheese with 2 tablespoons of sugar and blend until smooth. 5. Beat the cold sour cream, with at least 20% fat, for 4 minutes, until fluffy. Soak the gelatin in 3 tablespoons of water for 5 minutes, then dissolve it over a pan of steam for about 2 minutes. 6. Fold the whipped sour cream into the cheese, then pour in the dissolved gelatin in a thin stream and mix. Cut the base lengthwise into two layers and cut one 10 cm disc from each. 7. Place one cake disc in a 10 cm round tin. Sprinkle with the chopped walnuts, add half the filling, place the second disc on top and cover it with the remaining filling. Refrigerate for 4 hours. 8. Pour the caramel sauce over the top. If you choose chocolate, melt it over a pan of steam and use it instead of the sauce.

Notes

Keep covered in the fridge for up to 3 days. For dessert after a meal, start at least six hours ahead, since the base needs to cool and the filling needs to chill. A slice goes well with black coffee. The caramel sauce can be replaced with 50 g of melted chocolate. Blending makes the well-drained cottage cheese smooth and even; if it’s lumpy, press it through a sieve, and homemade sour cream needs to have at least 20% fat. Contains gluten, dairy, eggs and nuts.