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Pecan Caramel Cheesecake

A delicious baked cheesecake with a toasted pecan caramel topping. A real luxurious treat.

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Pecan Caramel Cheesecake

Yields8 Servings

Base
 120 g Digestive Biscuits
 60 g Unsalted butter, meltedPlus extra for greasing cake pan
Cheesecake
 400 g Cream Cheese,Room temprature
 125 g Caster Sugar
 200 g Sour cream
 120 ml Double cream
 2 Eggs
 2 tbsp Cornflour
 2 tsp Vanilla Extract
 ½ Lemon, Juiced
Topping
 100 g Pecans, Toasted
 50 g Butter
 50 g Caster sugar
 75 g Light brown sugar
 2 tbsp Golden syrup
 60 Double Cream

1

Place the biscuits into a freezer bag and bash until a fine crumb. Alternatively, blitz in a food processor.

2

Mix the melted butter into the crumbs. Press into the base of a 7" cake pan pressing down on it with your knuckles or the back of a tablespoon to spread it evenly. Grease the sides of the pan with butter and line with parchment paper. Then set aside to firm as you prepare the cheesecake.

3

To a large mixing bowl add the cream cheese and caster sugar. Give a quick mix, then add sour cream, cream, eggs, cornflour, vanilla extract, and lemon juice. Whisk together until smooth. Pour into the prepared cake pan. Give it a wrap on the counter to remove air bubbles and a little shimmy to level the batter.

4

Wrap the cake pan in kitchen foil to prevent water penetrating the cheesecake as it bakes. Place in a roasting tin. Put on the middle shelf of the oven and pour water from a recently boiled kettle into the roasting tin until it is approx 2 cm depth. Bake for 30 minutes as 180˚C/160˚C Fan. Lower the temperature to 150˚C/130˚C Fan for a further 30 minutes. Switch off the oven and leave the cheesecake in for a further 60 minutes. Then transfer to the kitchen counter to allow to cool completely in the tin.

5

Meanwhile, prepare the topping by breaking pecans in half into a heavy-based pan and toast over a medium heat until they just begin to scorch. Then tip into a bowl and sets aside.

6

Add butter, sugars, and golden syrup to a heavy-based pan. Stir together and place over medium heat on the hob. Allow the sugar to melt and bubble for a few minutes before carefully whisking in the double cream. Mix in the toasted pecans then set aside to cool.

7

When ready to serve, remove the cheesecake from the tin. Peel away the parchment paper. Use a palette knife to release the cheesecake from the cake tin base and to transfer to a cake stand or plate. Top with the pecan caramel and smooth to the edges with the palette knife. Slice into 8 generous portions.

Ingredients

Base
 120 g Digestive Biscuits
 60 g Unsalted butter, meltedPlus extra for greasing cake pan
Cheesecake
 400 g Cream Cheese,Room temprature
 125 g Caster Sugar
 200 g Sour cream
 120 ml Double cream
 2 Eggs
 2 tbsp Cornflour
 2 tsp Vanilla Extract
 ½ Lemon, Juiced
Topping
 100 g Pecans, Toasted
 50 g Butter
 50 g Caster sugar
 75 g Light brown sugar
 2 tbsp Golden syrup
 60 Double Cream

Directions

1

Place the biscuits into a freezer bag and bash until a fine crumb. Alternatively, blitz in a food processor.

2

Mix the melted butter into the crumbs. Press into the base of a 7" cake pan pressing down on it with your knuckles or the back of a tablespoon to spread it evenly. Grease the sides of the pan with butter and line with parchment paper. Then set aside to firm as you prepare the cheesecake.

3

To a large mixing bowl add the cream cheese and caster sugar. Give a quick mix, then add sour cream, cream, eggs, cornflour, vanilla extract, and lemon juice. Whisk together until smooth. Pour into the prepared cake pan. Give it a wrap on the counter to remove air bubbles and a little shimmy to level the batter.

4

Wrap the cake pan in kitchen foil to prevent water penetrating the cheesecake as it bakes. Place in a roasting tin. Put on the middle shelf of the oven and pour water from a recently boiled kettle into the roasting tin until it is approx 2 cm depth. Bake for 30 minutes as 180˚C/160˚C Fan. Lower the temperature to 150˚C/130˚C Fan for a further 30 minutes. Switch off the oven and leave the cheesecake in for a further 60 minutes. Then transfer to the kitchen counter to allow to cool completely in the tin.

5

Meanwhile, prepare the topping by breaking pecans in half into a heavy-based pan and toast over a medium heat until they just begin to scorch. Then tip into a bowl and sets aside.

6

Add butter, sugars, and golden syrup to a heavy-based pan. Stir together and place over medium heat on the hob. Allow the sugar to melt and bubble for a few minutes before carefully whisking in the double cream. Mix in the toasted pecans then set aside to cool.

7

When ready to serve, remove the cheesecake from the tin. Peel away the parchment paper. Use a palette knife to release the cheesecake from the cake tin base and to transfer to a cake stand or plate. Top with the pecan caramel and smooth to the edges with the palette knife. Slice into 8 generous portions.

Caramel Pecan Cheesecake
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