Snack cheesecake with thyme

Ingredients

The base

150 grams (5.3 ounces) flour
50 grams (1.76 ounces) walnuts
70 grams (2.5 ounces) butter
1 egg
22.5 milliliters (1.5 tablespoons) water

Cheese mass

300 grams (10.58 ounces) cream cheese
100 grams (3.5 ounces) gorgonzola cheese
150 milliliters (0.63 cups) cream (33-35%)
2 eggs
2 teaspoons thyme
7 grams (1.4 teaspoons) sugar
pinch of cardamom
pinch of salt

Equipment

Mixing Bowl
A large mixing bowl is essential for combining ingredients smoothly. Opt for stainless steel to avoid lingering odors.
Rolling Pin
A wooden rolling pin will give you the best control while rolling out your dough. Lightly flour it to prevent sticking.
20cm (7.87 inch) Springform Pan
This helps to keep the dough in perfect shape and makes it easy to remove the cheesecake once it's ready. A high-quality springform pan can prevent leaks.
Parchment Paper
Great for lining your pan to ensure your cheesecake doesn't stick. Parchment paper also makes for easy cleanup!
Electric Mixer
An electric mixer can save you time and effort by efficiently combining thick ingredients like cream cheese and gorgonzola.

Instructions

Step 1

Preheat your oven to 410°F (210°C). If you are planning to use jamon, arugula, and berries for decoration, this cheesecake can make a festive option for any dinner.

Step 2

Combine the flour, walnuts, butter, egg, and water in a mixing bowl. Mix until a dough forms. If the mixture is too dry, add 1-2 tablespoons of cold water. Be gentle while adding water to reach the right consistency, as adding too much can make the dough sticky.

Step 3

Wrap the dough in cling film and refrigerate for 1 hour. Refrigeration helps in relaxing the dough, making it easier to shape.

Step 4

Lay out the dough in a 20cm (7.87 inches) ring, shaping both the bottom and the sides. Place parchment paper with a weight (like baking beans) on top and bake for 15 minutes. Then, remove the parchment and weight and bake for another 10 minutes.

Step 5

While your base is baking, prepare the cheese filling. In a mixing bowl, gently combine the cream cheese, cream, eggs, sugar, salt, and spices until smooth and creamy. Make sure the cream cheese is at room temperature to avoid lumps.

Step 6

Add the gorgonzola cheese pieces and thyme leaves to the mixture. Stir gently to combine.

Step 7

Pour the cheese mixture into the baked dough base. Sprinkle chopped walnuts and a pinch of sugar mixed with cardamom on top. Set a baking dish with water on the bottom rack of the oven to create steam and prevent cracking. Bake at 338°F (170°C) for about an hour.

Step 8

Turn off the oven and open the door slightly to let the cheesecake cool gradually. Cooling slowly helps prevent cracks on the surface.

Step 9

Place the cooled cheesecake in the fridge until it is fully stabilized. For best results, refrigerate overnight.

Step 10

Remove the ring from the cheesecake, transfer it to a serving dish, and decorate with the jamon, arugula, and berries if desired. Serve with honey.

Servings

Transform your cheesecake experience with these fabulous serving suggestions:

Add a hint of sweetness and a pop of color by drizzling honey over the top of your cheesecake. 🍯

Fancy a festive touch? Scatter some fresh berries and a few leaves of arugula around the edges for that extra wow factor. 🍓

To take it up a notch, why not serve it with thin slices of jamon? The savory meat pairs perfectly with the creamy and slightly tangy cheesecake. 🥓

Enrich your dining experience by offering your cheesecake alongside a glass of refreshing white wine. The crispness of the wine balances out the richness of the cheese beautifully. 🍷

Variations

Gluten-Free Variation: 🌾

Swap out the regular flour for a gluten-free alternative like almond or coconut flour. This keeps the base just as tasty but without the gluten!

Vegan Variation: 🌱

Replace the butter with coconut oil, and use a flaxseed and water mixture as a substitute for the egg. For the filling, opt for vegan cream cheese and a dairy-free cream. The thyme and cardamom will still add that herbaceous and spiced essence!

Faq

Why is my dough cracking when I roll it out?
Make sure your dough has enough moisture. You can add a tablespoon of cold water if it feels dry. Also, let it rest in the fridge for the recommended hour to make it easier to handle.
Can I use a different type of cheese?
Absolutely! If gorgonzola isn't your favorite, feel free to experiment with other cheeses like ricotta or brie for different flavors.
How do I know when my cheesecake is done?
The cheesecake should still have a slight jiggle in the center when you gently shake the pan. It will continue to set as it cools.
Can I prepare the cheesecake in advance?
Yes, this cheesecake can be made a day ahead. Just make sure to keep it refrigerated until you're ready to serve.
How can I prevent my cheesecake from cracking?
Make sure to bake it in a water bath by placing a mold with water at the bottom of the oven. Also, avoid over-mixing the batter to prevent incorporating too much air.
Can I freeze this cheesecake?
Certainly! Wrap the cheesecake in plastic wrap and aluminum foil before freezing. Thaw it overnight in the fridge before serving.