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These stylish hors d’oeuvres, infused with the crunchy goodness of
California walnuts, are best made a day ahead to allow the cheesecake to
chill before cutting into squares. Top with your favorite ingredients
to provide guests a variety of tastes and colors during the holiday
season.
Crust:
1 cup graham cracker crumbs 250 mL
1/4 cup butter, melted 50 mL
1 tsp sugar 5 mL
1 tsp freshly ground pepper 5 mL
Filling:
1-1/4 8 oz (250 g) packages cream cheese, room temperature (11 oz / 312.5 g total) 1-1/4
2 tbsp sugar 30 mL
1 whole egg 1
12 egg yolk 1
4 tsp sour cream 20 mL
1/2 tsp lemon juice 2 mL
1/2 tsp salt 20 mL
1/2 tsp freshly ground pepper 2 mL
3/4 cup California walnuts, finely chopped 175 mL
1/4 cup finely chopped fresh chives 50 mL
Preheat oven to 300°F (150°C).
Line a 9-inch (23 cm) pan with foil, allowing it to hang over the edge for easy removal of cheesecake.
Crust:
In a medium bowl, combine graham cracker crumbs, melted butter, sugar
and pepper. Press into pan. Bake in preheated oven for 10 minutes.
Cool completely.
Filling: Using a food processor, blend cream
cheese, sugar, egg, egg yolk, sour cream, lemon juice, salt and pepper.
Process until all ingredients are fully incorporated and batter is free
of lumps, about
1 minute. Transfer mixture to a medium-sized mixing bowl and stir in walnuts and chives.
Pour
into pan and spread evenly over crust. Bake for 20 minutes or until
centre is firm. Do not over bake. Cool completely in pan, cover and
place in refrigerator overnight.
Remove cheesecake from pan. With a warm, dry knife, trim off edges. Cut remaining cheesecake into
1-inch (2.5 cm) or 1-1/2-inch (3.8 cm) squares, wiping the knife after each cut. Top as desired and serve.
Topping Suggestions:
- Smoked salmon with a sprig of fresh dill
- Pear with caramelized onions
- Caviar and sour cream
- Prosciutto wrapped fig
- Black olive tapenade
Tip: For a lower fat version, substitute regular cream cheese with 1-1/4 packages light cream cheese.
PER
SERVING (1-inch/2.5 cm piece): about 137 cal, 3 g pro, 12 g fat (5 g
sat. fat), 6 g carb, 1 g fibre, 43 mg chol, 166 mg sodium. %RDI: 1%
calcium, 1% iron, 3% vit A.