Thimble Cookie Cheesecake Recipe

Thimble Cookie Cheesecake Recipe

One of my favorite holiday treats growing up was my grandmother’s famous raspberry thimble cookies. My grandma was an amazing cook and could whip up just about anything (she was also famous for her donuts) but there was just something special about these rather simple but delicious cookies that we all adored. That is where the inspiration for this pretty raspberry and walnut topped cheesecake came from. Just one bite and I’m taken back to Christmas with grandma. This cake is not overly sweet and the thimble cookie flavour combination married extremely well with a traditional cheesecake foundation.

Thimble Cookie Cheesecake Recipe
Author: 
 
Ingredients
Crust
  • 1 cup of flour
  • 1 cup of walnuts chopped fine but not ground
  • ¼ cup of granulated sugar
  • ½ cup of melted butter or margarine
Filling
  • 3 packages of cream cheese
  • ½ cup of granulated sugar
  • ½ cup of sour cream
  • 1 teaspoon of vanilla
  • 3 large eggs
Raspberry Topping
  • 6 ounces of fresh or frozen raspberries
  • ¼ cup of granulated sugar
  • juice from half of a lemon
Walnut Topping
  • 1 cup of walnuts chopped fine but not ground
  • ¼ cup of granulated sugar
  • ½ cup of flour
  • ¼ cup of butter or margarine melted
Instructions
  1. Preheat oven to 350 degrees
  2. In a small bowl mix together the flour, walnuts and sugar.
  3. Add the melted butter and mix well.
  4. Press firmly into the bottom of a 9 inch springform pan that has been sprayed with cooking spray.
  5. Put in the oven and cook for 10-15 minutes or until the edges just start to brown.
  6. Remove from oven and set aside to cool.
  7. While the crust is cooking combine the raspberries ¼ cup of sugar and lemon juice in a small sauce pan.
  8. Cook on medium high heat, stirring occasionally and breaking down the raspberries with your spoon until the mixture comes to a boil.
  9. Turn the heat down to medium and continue to cook for 8-10 minutes, stirring frequently, until the mixture thickens a resembles a thin jam.
  10. Remove from heat, pour into a small bowl and put in the fridge to cook and thicken further.
  11. In a large bowl, or a stand mixer, beat the cream cheese until smooth.
  12. Add the sugar and beat until well mixed.
  13. Add the sour cream and vanilla and beat again until well combined.
  14. Add the eggs, one a time and beat until just incorporated.
  15. Pour the mixture into the pan with the crust.
  16. Put the cake in the oven and cook for 30-35 minutes until the top is well set the but cake is not cooked entirely through.
  17. While the cake is cooking mix together the rest of the walnuts, flours, sugar and melted butter to make a crumbly topping.
  18. After the cake is set, remove from oven and spread the raspberry mixture on the cake starting from the centre. You may not have enough mixture to reach the edges of the cake. That's ok.
  19. Sprinkle the walnut crumb mixture around the edge of the cake leaving a circle of the raspberry topping uncovered in the middle.
  20. Very gently press the crumb topping down with your fingers.
  21. Return to the oven and cook for another 15-20 minutes and the walnut topping is slightly browned.
  22. Turn off the oven, prop open the door slightly and leave for another 45 minutes.
  23. Remove the cake from the oven and run a knife along the edges to loosed the cake from the edge.
  24. Leave the cake in the pan to cook for at least 2 hours before removing.
  25. Put the cheesecake in the fridge and allow to cool for at least 4 hours before serving.

 

 

Thimble Cookie Cheesecake

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