Maple Pecan Cheesecake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 3 h. 15 min.
Ready in
Ingredients
for
6
- For the base
- 5 ozs Cookie (digestive)
- 0.333 cup unsalted butter (melted)
- For the filling
- 3 ½ cups cream cheese
- 1 cup superfine caster sugar
- 3 Tbsps all-purpose flour
- 1 ½ tsps vanilla extract
- 1 ½ tsps lemon juice
- 3 large eggs
- 1 large egg yolk
- ⅞ cup Sour cream
- ⅜ cup Maple syrup
- For the topping
- ½ cup Pecan (roughly chopped)
- 2 Tbsps Maple syrup
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Butter a 20cm|8" deep springform tart tin.
2.
Mix together the biscuit crums and butter and press into the base of the tin.
3.
For the filling: beat the cream cheese until smooth and creamy. Add the sugar and flour and mix well.
4.
Add the vanilla and lemon juice, then the eggs, one at a time and egg yolk, beating between additions.
5.
Add the soured cream and mix until smooth.
6.
Divide the mixture evenly into 2 bowls. Stir the maple syrup into one bowl.
7.
Pour the maple filling onto the biscuit base and tap gently on the side to release any trapped air bubbles.
8.
Pour the plain filling on top and tap again to release any trapped air bubbles.
9.
Bake for 10 minutes then reduce the oven the temperature to its lowest setting and bake for a further 25 minutes. Turn off the oven and open the door. Cool completely in the oven. Chill for 2 hours.
10.
Remove from the tin and sprinkle the chopped pecans evenly on top. Drizzle the maple syrup over the top.
