My mum and my boyfriend have had numerous discussions (arguments) about cheesecake, usually ending in “I like it better than you”…“no way, I love it the most” (it goes on and on).
In the last few weeks I’ve made two cheesecakes and I’ve let these connoisseurs try both. Although sometimes brutally honest, these self-proclaimed experts do provide some great feedback. They usually agree on which combination of flavours work best and whether I’ve nailed the base:filling:topping ratio.
This one went down exceptionally well – it’s a little different to my usual biscuit-base version using short crust pastry speckled with crushed fresh walnuts.
The first time I had fresh walnuts was last summer in Blenheim, previously to this I had never considered walnuts as summer bounty. And after only eating them from the bulk bins or from little packets I was shocked how much better the flavour and texture of fresh ones were. They do take a little bit of effort to crack the shells but it’s totally worth it if you ever get your hands on any.
