Cheesecake with pecans

05/08/2015 10:58

Two days, two different cheesecakes, and everything is already almost gone. Had actually meant to do one more with milk chocolate, but feel that it might need to go a while before we are hungry for cheesecake again. May try something else instead in between. The following recipe is a little American-inspired, with a lovely taste of maple syrup and pecans. Made by mistake a little too much pecan toping, but it turned out that the abundance was perfect to use as muesli at breakfast with a little milk. Very tasty!

0.7 cups flour
1 cup light muskovadosocker
1 cup oatmeal
75 grams of butter
1 cup pecans, coarsely chopped
200 grams digestive
3 tablespoons melted butter

600 grams of cream cheese
3/4 cup light muskovado sugar
3/4 cup maple syrup
3 tablespoons flour
2 eggs
2 egg yolks
3 cup sour cream
2 tbsp sugar

Here's how: Preheat the oven to 175 degrees C. Begin with the sprinkles. Mix flour, sugar and oatmeal in a bowl. Work the butter with your fingers into a grainy mass. Add the pecans and spread the mass on a greaseproof paper on a baking tray. Bake for about 20 minutes. Let cool, break it then in small pieces and put it aside.
Run the biscuit into fine crumbles in a food processor, stir in the butter and mix well. Press the mixture in a baking pan with detachable edge, about 23 cm in diameter. Bake for 10 minutes and let it cool.
Beat the cheese is soft and fluffy with an electric whisk and add the sugar, maple syrup and flour. Beat in the eggs one at a time, and then the egg yolks. Pour the batter into the pan and bake for about 50 minutes or until center of cake is just set. Remove cake from oven. Stir sugar in the sour cream and spoon it over the warm cake. Bake for 5 more minutes. Remove the cake and sprinkle with as much as you want of the pecan mix. Press down lightly in sour cream. Let cool and place in the refrigerator for a few hours or overnight.

Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.

Christina Vognild, Kumla, Sweden