Coffee Pecan Cheesecake
This coffee pecan cheesecake will make any occasion special.
Preparation:
- You will require a 8 inch (20 cm) loose based cake tin, base lined.
- Preheat oven to 300 degress F (150C)
Pecan Caramelized Topping
- 5oz of pecan pieces
- 7oz of brown sugar
- 1¾ glass of water
- toast the chopped pecans for 5 minutes in the oven at 320°F/ 160°C
- mix water and sugar in a pan, put on low het and bring to a boil, stirring often. When it thickens, take it off the heat and stir in the nuts before it hardens, then spread on a cookie sheet lightly swept with oil. Let cool in the fridge.
Crumble Crust
- 1½oz of salted butter
- 4oz of flour
- 2 tablespoons of brown sugar
- Mix everything by hand until you get a crumble type dough. Store in the refrigerator for later.
Cheesecake Filling
- 16oz of Mascarpone cheese (creamy) or Ricotta cheese (firm)
- 16oz of Philadelphia cheese
- 4 ounces of strong freshly brewed coffee
- 1 teaspoon of vanilla
- 3¾oz of brown sugar
- 2 large or 3 medium eggs
- 1 egg yolk
- a pinch of lemon
Put it all together!
- Hand mix slowly, adding ingredients one after the other slowly.
- Grease the tin with butter. Pour in the mix
- Make in a oven at 300°F, until the center wobbles and the top is golden brown
- After 30minutes, add the crumble dough on top and continue to bake for 20 more minutes
- When the cake is done, take it out of the oven and spread the caramelized pecans on top evenly.
- Refrigerate at least 6 hours before serving.
Don’t forget to serve with a cup of coffee … Bon Appétit!