Maple and Pecan Cheesecake
Description
A beautifully sweet and nutty flavour, combined with a lovely texture.
Ingredients
At a glance
Difficulty
Moderate
Course
Desserts
Serves
8
The pastry:
The filling:
- 150g plain flour
- 90g butter
- 45g sugar
- 1 egg yolk
The filling:
- 700g white cheese or cottage cheese
- 6 tbsp maple syrup
- 100g brown sugar
- 4 eggs
- 15g plain flour
- 120g pecans (+some to decorate)
Methods/steps
The pastry:
Mix all the ingredients together in a large bowl. Knead to a smooth consistency.
Divide the pastry in 2 balls, wrap them and put them in the fridge for 1 hour.
Preheat the oven to 200°C.
Butter a round cake pan with a detachable bottom (the diameter of the pan shouldn't exceed 25cm).
With a rolling pin, flatten one of the pastry balls and line the bottom of the cake pan with it.
Bake for 8 minutes.
Turn down the oven to 180°C.
Flatten the other pastry ball and line the side of the cake pan with it.
The filling:
Chop pecans.
Beat the cheese with an electric whisk until smooth.
While still beating, progressively add brown sugar, then the eggs, maple syrup and flour.
Then stop beating and gently add the chopped pecans.
Pour the mixture into the cake pan. Bake for 10 minutes, then cover the pan with aluminium foil (just lay it on the pan).
Bake for around 45 minutes, then switch off the oven and leave the cheesecake in there for 20 minutes.
Remove and allow to cool in the pan, then put it in the fridge for at least 3 hours.
At the time of serving, gently remove the side of the cake pan and put the cheesecake on a plate.
Decorate with whole pecans.
Mix all the ingredients together in a large bowl. Knead to a smooth consistency.
Divide the pastry in 2 balls, wrap them and put them in the fridge for 1 hour.
Preheat the oven to 200°C.
Butter a round cake pan with a detachable bottom (the diameter of the pan shouldn't exceed 25cm).
With a rolling pin, flatten one of the pastry balls and line the bottom of the cake pan with it.
Bake for 8 minutes.
Turn down the oven to 180°C.
Flatten the other pastry ball and line the side of the cake pan with it.
The filling:
Chop pecans.
Beat the cheese with an electric whisk until smooth.
While still beating, progressively add brown sugar, then the eggs, maple syrup and flour.
Then stop beating and gently add the chopped pecans.
Pour the mixture into the cake pan. Bake for 10 minutes, then cover the pan with aluminium foil (just lay it on the pan).
Bake for around 45 minutes, then switch off the oven and leave the cheesecake in there for 20 minutes.
Remove and allow to cool in the pan, then put it in the fridge for at least 3 hours.
At the time of serving, gently remove the side of the cake pan and put the cheesecake on a plate.
Decorate with whole pecans.
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