Cheesecake: Baked Pecan
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Pastry base | |
| 125g | butter or marg |
| 100ml | sugar |
| 30ml | milk |
| 250g | flour sifted |
| Pinch | salt |
| Cheesecake filling | |
| 500g | smooth cream cheese |
| 60ml | sugar |
| 10ml | vanilla essence |
| 1 extra large | egg, lightly beaten |
| Pecan topping | |
| 200g | pecan nuts |
| 200ml | golden syrup |
| honey, alternative | |
| treacle, alternative | |
| 3 extra large | eggs, beaten |
| 5ml | vanilla essence |
Pastry base
Cream butter, sugar and milk until smooth, sift in flour and salt. Blend until mixture forms a soft but not sticky dough. Add a little more milk if necessary. Roll out onto a lightly floured surface, or push into a 25 x 25cm pie dish. Bake for 10 min at 180. Set aside.
Cheesecake filling
Beat together all ingredients, pour into warm pastry base.
Pecan topping
Chop 125g pecans finely, sprinkling evenly over surface of cheese filling. Arrange remaining pecans in an attractive pattern over pie. Beat together the syrup, eggs and vanilla, pour gently over nuts.
Bake 40 -45min or until lightly browned. Serve at room temperature with whipped cream.
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