Nordic Cloudberry Cheesecake Tartlets with Caramelized Walnut Crust

Allergens

Dairy, Eggs, Tree Nuts (Walnuts)

Ingredients

• 2 cups all
• purpose flour
• 1 cup walnuts, coarsely chopped
• 1/2 cup granulated sugar
• 1 cup unsalted butter, cold and cubed
• 1/2 tsp salt
• 2 packages (8 oz each) cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 cup cloudberries, fresh or frozen
• 1 tbsp cornstarch
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 375°F (190°C). In a food processor, combine flour, walnuts, 1/2 cup sugar, and salt. Pulse until the mixture resembles coarse crumbs.
2. Add cold butter cubes and pulse until the mixture forms clumps.
3. Press 2 tbsp of the mixture into each well of a 6 well tartlet pan, forming a compact crust. Bake for 12 15 minutes or until golden brown. Allow to cool.
4. In a large bowl, beat cream cheese with 3/4 cup sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. e) In a small saucepan, combine cloudberries, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the berries soften and release their juices. Let cool slightly. f) Strain the cooled cloudberry mixture to remove seeds and discard. Stir the puree into the cream cheese mixture. g) Pour the filling over the prepared crusts, dividing evenly. Bake for 20 25 minutes or until set but slightly jiggly in the center. Cool completely on a wire rack. Refrigerate for at least 4 hours or overnight before serving.

Chef’s Insight

Allow the crust to cool completely before filling, as a warm crust can cause the cream cheese filling to crack when baked.

Notes

Use a tartlet pan with removable bottoms for easy removal and presentation.