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Toasted Pecan Cheese Cake

Friday, 5th July 2019

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is traditional cheese cake with a caramelised centre and topping of crunchy pecan nuts.  Straightforward to make and will freeze if you wish to make it in advance.

The secret of the perfect cheese cake is to use a good loose base lined tin, leave to cool in the oven once cooked and then chill overnight.

 

Preparation Time: 30 minutes plus a minimum 2 hour 10 minutes cooling time      Cooking Time: 1 hour 35 minutes   serves 12- 15 people

 

Ingredients

Base

250g digestive biscuits

100g butter, melted

 

Filling

 

675g curd or cream cheese

100g caster sugar

3 teaspoons vanilla extract

75ml maple syrup

100g pecans, chopped

2 large eggs

 

1 tablespoon corn flour

 

 

Topping

400ml sour cream

50g caster sugar

2 teaspoons vanilla extract

35g pecans, toasted and roughly chopped

 

Garnish: 75g pecans, 30g unsalted butter, 2 tablespoons brown sugar, cocoa powder for dusting

 

Method

  1. To make the base place biscuits into the food processor.  Whizz together to make crumbs.
  2. Add the melted butter and whizz again.
  3. Transfer the mixture to a lined 23 cm / 10inch loose based cake tin.
  4. Press the crumb mixture to the base.
  5. Preheat the oven to 200 C/ 400 F/ gas mark 6.  Bake for 15 minutes or until just golden.
  6. For the filling, whisk the cheese in the electric mixer until fluffy.  Then add the sugar, vanilla, corn flour, maple syrup and pecans. Whisk well.
  7. Very slowly add the eggs, one at a time, without over-beating. Mix in the chopped pecans.
  8. Reduce the oven temperature to 160C Fan/ 350F/ Gas mark 4.  
  9. Pour into the tin and bake for 1 hour 10 minutes.  

 

 

  1. Leave out of the oven for 10 minutes. For the topping mix all the ingredients together and pour over the top of the cake.
  2. Bake for a further 10 to 15 minutes until just set and leave to cool until cold in the oven and then put it straight into the fridge. This stops it cracking.
  3.  Chill for around 2 hours, or preferably overnight, until completely cold. Gently ease out of the tin – run a knife carefully around the edge – and put on a serving plate.
  4. To make the garnish, melt the butter and brown sugar in small saucepan over a low heat. Stir in the pecan nuts and cook for about 5 minutes until they are nicely coated and slightly golden.
  5. Leave to cool for 5 minutes on a piece of baking parchment paper.

 

To serve the stylish way: Sprinkle the nuts on top of the cooled cake and dust with cocoa powder.

 

  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

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