Buttered Nut Crème Cheesecake is from an ancient Roman recipe. Yes, Greece was most likely the introducer of cheesecake – but, this Roman one is a keeper.
1 & ¼ cups all-purpose flour
½ cup sugar
¼ teaspoon salt
½ cup butter, cold and cut into small parts
2 cups dry roasted mixed nuts (pecans can be substituted)
2 tablespoons butter
3 tablespoons sugar
¼ teaspoon salt
2 8-oz packages of cream cheese, room temp
½ cup white sugar
½ cup brown sugar
2 teaspoons vanilla
1 cup heavy cream
Preheat the oven to 350.
Crust: Mix the flour, sugar and salt. Incorporate the butter until the mixture is a smooth crumbly texture. You can use the fancy pastry blender or as I do, use your hand. It will hold together when pressed. Press the crust mix into the bottom of and up the sides of a 9-in tart pan or cheesecake pan. Bake for 20 – 25 minutes until crust is lightly browned. Cool completely.
Nuts: Place the 2 butter in a large skillet and begin to melt. Add the nuts, salt and the sugar. Cook over medium heat…watch very carefully. Stir until the nuts are toasted (6-8 minutes). Don’t burn the butter. Spread out on parchment paper to cool. Set aside ½ cup to edge the cake.
Filling: Using an electric mixer, beat the room temperature cream cheese. Blend in the white sugar. Blend in the brown sugar. Blend until smooth. Allow to rest while you whip the cream. In a cold bowl, using cold mixer blades, whip the cream until peaks form. Make sure the cream cheese mix is smooth and fold in 1/3 of the whip cream. When well mixed, gently fold in the remaining whip cream. Stir in nuts. Spread the filling in the cooled crust. Gently sprinkle extra nuts around the outer edge. Chill for at least 8 hours before serving…can be made in advance.