AuthordanieldiverA delicious baked cheesecake with a toasted pecan caramel topping. A real luxurious treat.
[cooked-sharing]
Place the biscuits into a freezer bag and bash until a fine crumb. Alternatively, blitz in a food processor.
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.
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.
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.
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.
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.
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
Directions
Place the biscuits into a freezer bag and bash until a fine crumb. Alternatively, blitz in a food processor.
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.
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.
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.
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.
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.
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.