Claro Black Walnut Cheesecake Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment for easier release.

Combine walnuts and graham cracker crumbs in a medium bowl. Add sugar and salt and stir to combine.

Pour melted butter over the dry mixture and stir until evenly moistened and mixture holds together when pressed.

Press the crust mixture firmly and evenly into the bottom and about 1/2 inch up the sides of the prepared springform pan. Use the bottom of a measuring cup for an even compact layer.

Bake crust 10 minutes until fragrant and set. Remove from oven and allow to cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Bring room-temperature cream cheese to a soft, spreadable consistency to avoid lumps. In the bowl of a stand mixer fitted with the paddle attachment (or with a large mixing bowl and hand mixer), beat the cream cheese on medium-low speed until smooth, about 2–3 minutes, scraping the bowl once or twice.

Add granulated sugar and brown sugar and continue to beat on medium speed until sugar is incorporated and mixture is smooth, about 1–2 minutes. Scrape down the bowl.

Add eggs one at a time, mixing on low speed and scraping the bowl between each addition. Do not overbeat; mix just until each egg is incorporated.

Mix in sour cream, vanilla extract, and lemon juice on low speed until homogeneous. Add flour and beat briefly to incorporate. Fold in the tablespoon of finely chopped toasted black walnuts by hand.

Pour the filling over the cooled crust, smoothing the top with an offset spatula. Tap the pan gently on the counter a few times to release any large air bubbles.

Optional: for a small decorative swirl, reserve 1–2 tablespoons of filling, stir in a teaspoon of finely chopped walnuts and a drop more vanilla, then dollop small spoonfuls on top and swirl lightly with a skewer.

Place the springform pan on a rimmed baking sheet. Bake at 325°F (160°C) until the edges are set and the center still slightly jiggles when gently shaken, about 50–60 minutes. Total bake time depends on oven — start checking at 45 minutes.

When done, turn oven off and crack the oven door. Let the cheesecake cool inside the oven for 1 hour to help prevent cracking.

Remove cheesecake from oven and after it cools to room temperature, refrigerate (uncovered) until fully chilled, at least 6 hours or overnight. For clean release, run a thin knife around the edge before unlatching the springform.

Combine the huckleberries, sugar, lemon juice, and 2 tablespoons water in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally so berries soften and release juices, about 6–8 minutes.

In a small bowl, whisk the cornstarch with 1 teaspoon cold water to make a smooth slurry. Stir the slurry into the simmering berries and cook for 1–2 minutes until the sauce thickens and becomes glossy.

Optionally stir in 1 tablespoon unsalted butter off the heat for sheen and richer flavor. Taste and adjust sweetness or add a tiny pinch of coarse sea salt to brighten the flavors. Remove from heat and let cool to room temperature; the sauce will thicken further as it cools.

If you prefer a smoother sauce, pass the cooled mixture through a fine-mesh sieve, pressing with the back of a spoon to remove seeds and skins; otherwise serve rustic whole.

Release the chilled cheesecake from the springform and transfer to a serving plate if desired.

Spoon the huckleberry sauce generously over the top, allowing some to drip down the sides. Arrange toasted black walnut halves around the edge or in the center as a garnish.

Lightly dust with powdered sugar if using. Keep refrigerated until serving. For best texture, remove from refrigerator 15–20 minutes before slicing to allow knife to cut cleanly.