Savoury California Walnut Cheesecakes Recipe
Savoury California Walnut Cheesecakes
Total time: 30 to 60 minutes

Making a day ahead
Preparation time : 15 to 30 minutes depending of the garnishes
Cooking time : 10 + 20 minutes

Difficulty: Easy
Chef's Note

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 favourite ingredients to provide guests a variety of tastes and colours during the holiday season.

Tip: For a lower fat version, substitute regular cream cheese with light cream cheese.

For 15-20 bites

- 250 ml / 1 cup graham cracker crumbs
- 60 ml / 1/4 cup butter, melted
- 1 tsp. sugar
- 1 tsp. freshly ground pepper


- 250 g / 8 oz cream cheese, room temperature
- 2 tbsp sugar
- 1 whole egg
- 1 egg yolk
- 4 tsp. sour cream
- 1/2 tsp. lemon juice
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 175 g / 3/4 cup California walnuts, finely chopped
- 60 ml / 1/4 cup finely chopped fresh chives

Topping Suggestions:
- Smoked salmon with a sprig of fresh dill
- Pear with caramelized onions
- Caviar and sour cream
- Prosciutto wrapped fig
- Black olive tapenade

  1. Preheat oven to 300F (150C).
  2. Line a 9-inch (23 cm) pan with foil, allowing it to hang over the edge for easy removal of cheesecake.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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