Walnut Cream Cheese Cake Recipe
This Walnut Cream Cheese Cake, discovered years ago in the Joy of Cheesecake cookbook, offers a delicious twist on traditional cakes. The combination of rich cream cheese and crunchy walnuts creates a moist and flavorful cake thatโs distinctively satisfying. Despite containing cream cheese, this cake is not a cheesecake, making it a wonderful alternative for those who enjoy the indulgent texture of cream cheese but prefer something other than cheesecake. The cake is best enjoyed at room temperature, as chilling it can alter its moist and tender consistency.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 1/2 – 2/3 cup |
| Walnuts (finely chopped) | 2 cups |
| All-purpose flour | 2 cups |
| Baking powder | 1/2 tsp |
| Salt | 1/4 tsp |
| Butter (for creaming) | 1/2 cup |
| Cream cheese | 1 package (8 oz) |
| Fresh lemon rind | 1 tsp |
| Granulated sugar | 1 1/2 cups |
| Eggs | 4 large |
| Walnuts (medium chopped) | 3/4 cup |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 731 |
| Total Fat | 49 g |
| Saturated Fat | 23.7 g |
| Cholesterol | 201.8 mg |
| Sodium | 529.7 mg |
| Carbohydrates | 65.1 g |
| Dietary Fiber | 2.1 g |
| Sugars | 38.3 g |
| Protein | 11.6 g |
Instructions
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Prepare the pan: Butter a 2-quart Bundt or Kugelhopf pan generously. Dust the inside of the pan with finely chopped walnuts to create a nutty crust.
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Preheat the oven: Set your oven to 300ยฐF (150ยฐC) and allow it to heat while you prepare the cake batter.
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Mix the dry ingredients: Sift together the all-purpose flour, baking powder, and salt into a bowl. Set this mixture aside for later use.
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Cream the butter and cream cheese: In a large mixing bowl, beat the butter and cream cheese together until smooth and fluffy. Add the fresh lemon rind and granulated sugar to the mixture, continuing to beat until fully incorporated.
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Add the eggs: Add the eggs, one at a time, to the butter-cream cheese mixture. Beat well after each addition. It’s okay if the batter looks slightly curdled at this point โ this is normal and will not affect the final texture.
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Incorporate the dry ingredients: Gradually add the sifted dry ingredients to the batter, stirring gently until just combined.
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Add the walnuts: Fold in the medium-chopped walnuts, ensuring they are evenly distributed throughout the batter.
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Bake the cake: Pour the batter into the prepared Bundt pan, spreading it out evenly. Place the pan in the preheated oven and bake for about 1 hour and 20 minutes, or until a knife or toothpick inserted into the center of the cake comes out clean.
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Cool and serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Let the cake cool to room temperature before serving to preserve its moist texture and delicate flavor.
Tips for Success:
- Room Temperature Ingredients: For the best results, ensure your butter and cream cheese are at room temperature before you begin creaming them together. This helps to create a smooth and airy batter.
- Donโt Overmix: When incorporating the dry ingredients, mix just until combined. Overmixing can result in a denser cake.
- Chop the Walnuts Appropriately: You can adjust the size of the walnuts based on your preference. Larger pieces will create a chunkier texture in the cake, while finely chopped walnuts will blend in more smoothly.
Enjoy this Walnut Cream Cheese Cake as a rich and delightful dessert, perfect for any occasion. Its moist texture and nutty flavor will surely be a hit with family and friends.
