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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!