The Best Cheesecake on Earth

Let’s just get one thing straight: I KNOW cheesecake.
I have eaten Coeur de Creme in France, ricotta cheesecake in Italy and Oreo cheesecake at The Cheesecake Factory. I have had frozen cheesecake bites, cheesecake lollipops and cheesecake-flavored cream cheese spread.
Let’s just say that I have eaten my fair share of cheesecake. Just ask my ever-expanding hips for proof.
But never, EVER have I had a cheesecake as mouth-droppingly delicious as my Marmie’s cheesecake.
It’s so good, it’s just…nuts! (No, really…the crust is entirely made of sugar, butter, and nuts)
The Best Cheesecake on Earth:
1 lb. mixed nuts
1.5 cup sugar
4 Tbsp. melted butter
4 blocks softened cream cheese
2 cans sweetened condensed milk
6 eggs
juice of 1 lemon
2 Tbsp. vanilla or to taste
Special equipment:
1. Take the nuts – I like a mixture of pecans, walnuts and almonds – and blitz them in the food processor until it is pebbly and ground but not super fine like pepper.
That’s about right. You still want some bigger chunks in there. Don’t worry if you overgrind it, it just will have a finer, more crumbly texture than a denser, cookie like texture.
2. Now preheat your oven to 325F.
3. Now add one cup of sugar. 
4. Time to tinfoil your springform pan. This makes cleanup a breeze and prevents any possible batter dripping. 
5. Now, put the nut mixture into the pan and dribble the melted butter into the pan. Mix the butter around to make the whole nut mixture moistened. Feel free to use more if your nuts absorb the butter too quickly. 
6. Now it’s time for the CAKE part! Toss the cream cheese into your stand mixer (or bowl, so you can mix it with your handheld mixer).
7. Now start to whip the cheese, and as you do, pour in the sweetened condensed milk.
8. Keep mixing, and toss the eggs and the lemon juice. 
9. Add the vanilla and the sugar. Beat the mixture till everything is incorporated. 
10. Now pour it into the prepared pan, put it in a bain marie and let it cook for about 80 minutes, checking it every 10 minutes after the first 50 minutes. You want the cake to be firm but NOT stiff. It can still jiggle a little in the middle when you shake it. And don’t cook it so long it gets cracked – that means it’s overcooked. Then, let chill for at least two hours or overnight.
11. Serve.
This cheesecake is dense, creamy, vanilla-y joy. It isn’t sugary, tooth-achingly sweet, but tastes clean and gently sweet, like fresh cream. It is not airy or artificially sweet like lesser cheesecakes are. It is good with some raspberry jam spread on top, but even better on its own. On top of those buttery, rich nuts, the thick and rich cheesecake topping is simultaneously dessert and breakfast. I mean, that’s how I eat it. And that’s how you will too. I guarantee you that if you try this cheeescake, you will NEVER make it another way again.
And, remember…I know my cheesecake.

Comments

  1. Sarah says:

    I wanted to eat that SO badly. Ask Marmie to create a nut-free crust recipe for me to attempt to cook! xoxo your tree nut allergy friend

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