Ingredients
- 1¼ cups all purpose flour
- 1½ cups walnut halves
- pinch of salt
- ¼ cup unsalted butter, softened, plus 9½ tablespoons unsalted butter
- 1 cup packed brown sugar
- 1 egg
- 2½ pounds cream cheese
- 1¼ cups sugar
- ½ tsp vanilla extract
- seeds from 1 vanilla bean
- zest of 1 lemon
- 1 cup heavy cream
- 1 pound blueberries
- 2 tbsp sugar
- 2 tsp lemon juice
- zest from ½ lemon
Recipe Description
Classic no bake cheesecake with walnut cookie-brown butter crust and fresh blueberry compote. This is seriously one of the easiest cheesecakes I’ve ever made. So simple, creamy, light and delicious! Served with with delicious blueberry compote.
But wait, there is more! The beauty of this cake really is in the crust! Most store bought cheesecake crusts are not my favorite. That’s why when I saw this recipe for a cheesecake crust, loaded with crunchy walnuts and nutty brown butter. The crust takes less than 30 minutes to make, but it is totally worth it. And the rest of the cake is just fresh cream cheese, sugar and some heavy cream.
