cheesecake

Pecan Pie Cheesecake with Brown Butter Pastry and a Caramel Core

I’m under no illusion that this bake is a bit of a project and should probably come with a health warning, but I can honestly say that the the result it delivers is well worth the effort and extra 4539 calories (joking about the calories… although probably not far off). I’ve gone for a brown butter rye pastry in place of a biscuit base here, which might sound controversial (maverick), but it matches up to the nutty pecan topping really well and acts as a great textural contrast to the smooth, caramel-cored cheesecake filling. Give it a go, but be warned, it’s been described as ‘like crack’ by my eloquent taste-testers (who aren’t and never have been ‘on crack’, for the record).

Ingredients

For the base

  • 150g butter
  • 175g plain flour
  • 75g rye flour
  • 1tsp cinnamon
  • 50g icing sugar
  • 2 egg yolks
  • 2tbsp milk

For the caramel core

  • 100g caster sugar
  • 25ml water
  • 50ml double cream
  • pinch sea salt
  • 2tbsp rum or bourbon (optional)

For the filling

  • 600g full fat cream cheese
  • 150g caster sugar
  • 2tbsp corn flour
  • 2 eggs
  • 180ml soured cream
  • pinch salt

For the topping

  • 1 egg
  • 50g dark brown soft sugar
  • 3tbsp golden syrup or honey
  • 1tbsp butter, melted
  • 1tbsp plain flour
  • 100g pecan halves, lightly toasted

Method

  1. Start off by browning the butter for the pastry. To do this simply melt it in a pan until it’s gently foaming, smells nutty and is a light golden brown colour. At this stage pour the butter in a heatproof bowl and pop in the fridge or freezer to set hard.
  2. While the butter is firming up, make the caramel core. Place the sugar and water in a pan and gently heat until the sugar has completely dissolved and you are left with a clear syrup, then increase the heat and boil until it reaches a deep golden brown. Add in the cream (be careful as it will spit!) and stir for a further two minutes on the heat, then remove from the heat and add the salt and rum to taste. Set aside until needed.
  3. Back to the pastry; once your butter has firmed up, chop into cubes and tip into a food processor along with the flours, cinnamon and sugar. Pulse until it resembles breadcrumbs, then add in the milk and egg yolks. Pulse again a few times until the mix comes together in large lumps, then tip out onto your work surface and shape into a disc. Wrap in cling film and chill for 10 minutes. Preheat the oven to 180c. Grease a 2.5inch tall/ 8inch wide spring form cake tin with butter and place a disc of greaseproof paper in the base.
  4. Roll out the pastry to about 3mm thick on a floured work surface then line the prepared tin, pushing the pastry into the corners as you go (I actually find it easier to cut out a circle of pastry for the base and 2 long rectangles for the walls when I’m using a cake tin for pies and tarts- just make sure you blend the joins between the pieces together and don’t leave any gaps). Trim away any excess from the top of the tin, prick a fork all over the base (not all the way through) to prevent air bubbles, then chill for 10 minutes, or until very firm. If you like you can cut out some leaves for decoration at this stage.
  5. Once firm, line the pastry case with baking paper and fill with baking beans (ensuring that they come all the way to the top of the walls), then blind bake for about 15 minutes, or until the walls are supporting themselves. At this stage, remove the paper and beans and return to the oven for another 10-15 minutes, or until the pastry is cooked through and golden. Set aside. Reduce the oven temperature to 120c.
  6. For the cheesecake filling simply whisk together the cream cheese, sugar and corn flour until smooth, then add in the eggs one at a time, beating well between each addition. Lastly, whisk in the soured cream and salt. Tip half of this mixture into the pastry case then drizzle over the caramel. Top with the remaining cheesecake mix (this should come to about an inch below the rim of the pastry case). Bake for 50-55 minutes, or until the middle retains a little wobble. Set aside and allow to settle and cool down slightly. Increase the oven temperature to 170c.
  7. While the cheesecake is baking, mix together all the topping ingredients, except the pecans,until smooth. Once your cheesecake has cooled to a point where it’s no longer hot to the touch, arrange the pecan halves across the surface, then pour over the syrupy mixture. Return to the oven for 10-15 minutes until the topping has thickened slightly. Set aside to cool then chill to set up for at least 4 hours (ideally overnight). When you’re ready to serve, run a knife around the edge of the tin and gently release the cheesecake, then slice up and enjoy!

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Ricotta, Raspberry and Peach Cheesecake Bars

With a light baked ricotta filling studded with fresh raspberries, crunchy almond-oat base and griddled peach topping, these cheesecake bars pay homage to 90s peach melba, and make for the perfect summer dessert.

Ingredients (makes 12 bars)

For the base

  • 150g digestives
  • 2tsp demerara sugar
  • 1tsp cinnamon
  • 50g rolled oats
  • 50g almonds
  • 140g unsalted butter, melted

For the filling

  • 500g ricotta
  • 125g golden caster sugar
  • 30g corn flour
  • 2 eggs, plus 1 egg yolk
  • 1tsp vanilla extract
  • 100g full fat greek yoghurt
  • 200g raspberries

For the topping

  • 2 peaches, sliced
  • few extra raspberries
  • decorative herbs, almonds, edible flowers (optional)

Method

  1. Preheat the oven to 160c and grease and line a 22x22cm baking tin. Place the digestives, demerara sugar and cinnamon in a food processor and blitz into crumbs. Add in the melted butter, almonds and oats and very briefly blitz again to combine- don’t over mix here, you want a nice crunchy base. Tip this mixture into the prepared tin and pack down with the back of a spoon. Chill for 15 minutes then bake for 10 minutes to set. Once baked set aside for later.
  2. Now make the filling. To do this simply whisk together the ricotta, golden caster sugar, corn flour and vanilla until very smooth, then add in the egg and egg yolk one at a time, whisking between each addition to bring the mixture together again. Lastly, whisk in the yoghurt. Roughly break up the raspberries with the back of a fork and tip them in. Ripple them through then scrape all the filling onto the base. Place the tin into another larger roasting tin and fill with water (about half way up the sides of your baking tin). Bake for 1 hour or until the cheesecake is set but still has a uniform wobble.
  3. Once baked, leave the cheesecake to cool completely then chill for 4-6 hours to set.
  4. While the cheesecake is chilling, lightly oil a griddle pan and slice the peaches into wedges. Heat the pan and char the slices on each side, then leave to cool.
  5. When your cheesecake has set, just remove it from the tin, slice into 12 bars (use a hot knife for this and you will get a cleaner result) and top with the griddled peach slices, extra raspberries and nuts.

Enjoy!

Pecan Pie Cheesecake

Over the past couple of weeks the weather here in UK has regressed to it’s favourite state; dark, cold and foggy. While this sadly means we must mourn the loss of that unseasonably mild Autumn, it also means we have legit excuses to eat some pretty amazing food; think pies, tarts, puddings and roasts. Yes, that miserable UK weather is sounding a lot better now isn’t it?

With this in mind, I found myself thinking about lot’s of toffee based bakes on my commute the other day (I know, calm down), and decided I would try out transforming the classic pecan pie into a cheesecake. It turned out really well so here is the recipe!

Ingredients:

For the base: 150g digestive biscuits, 150g pecan nuts, 100g melted butter, 1tsp cinnamon, 2tsp caster sugar

For the filling: 700g cream cheese, 100g icing sugar, 1tsp vanilla paste, 300ml double cream, 200ml Carnation caramel, large pinch salt

For the topping: 50ml maple syrup, 50g dark brown soft sugar, 50g butter, 50ml double cream, 100g toasted pecans, pinch sea salt

Method:

  1. Grease and line a spring form cake tin.
  2. For the base of the cheesecake, blitz the biscuits down to a crumb in a food processor. Add the pecans, sugar and cinnamon then blitz again. Once you have a course sandy texture add the melted butter and blitz once more until well combined. Pour into the tin and press down with the back of a spoon. Chill while you make the filling.
  3. For the filling, whisk together the cream cheese, vanilla and icing sugar until smooth. In a separate bowl whisk together the double cream and salted caramel sauce until medium peaks form.
  4. Fold the caramel cream into the cream cheese mixture. Once well combined, pile onto the biscuit base and smooth out. Chill for 2 hours (minimum) to set.
  5. While your cheesecake is setting, prepare the topping. Simply place the maple syrup, brown sugar, butter and salt in a saucepan and melt together. Once melted, bring to the boil and remove from the heat then add the double cream and mix. Set aside to cool.
  6. Once the cheesecake is set, arrange the pecans all over the surface (as with a traditional pecan pie). Pour the maple sauce all over the top of the pecans then sprinkle with a final flourish of sea salt. Chill for one hour then slice up and serve.

Willie’s Cacao: Individual Chocolate and Macadamia Nut Cheesecakes

I promised more chocolate, so here is the recipe for my second ‘single estate’ experiment, made using a Willie’s Cacao 100% Venezuelan black chocolate block. As the name suggests, this is seriously intense stuff which carries some deep nutty flavours, so I have paired it with macadamia nuts and created a no-bake cheesecake with a smooth and silky texture; this is rich, decadent and best enjoyed with a coffee at the end of a dinner party or special meal.

cheesecake 2

INGREDIENTS (serves 12-16)

For the base: 70g butter (melted), 200g digestive biscuits, 100g macadamia nuts, 1tbsp caster sugar

For the filling: 150g melted Venezuelan black chocolate (0r a good quality 100% dark chocolate), 150ml double cream, 250g cream cheese, 180g caster sugar, pinch salt

For the praline topping: 100g macadamia nuts, 100g granulated sugar

cheesecake 1

METHOD

Line a 18cm spring form tin with greaseproof paper.

Now start on the base- blitz together the digestive biscuits, nuts and caster sugar until they have achieved a fine breadcrumb consistency. Add the melted butter and blitz again until it comes together then pour into the prepared tin and smooth down, packing it tightly in with the back of a spoon. Place in the fridge to firm up while you make the filling.

To make the filling, whisk the cream to soft peaks then add the melted chocolate (it should be cool when added). Whisk again to combine then set aside.

In a separate bowl stir together the cream cheese, sugar and salt. Fold this into the chocolate and cream mixture until you have a smooth, streak free filling. Pile this chocolate filling onto the biscuit base and even it out with a spoon or spatula. Chill for at least 3 hours to set.

For the praline, place the sugar and 3tbsp water in a heavy bottom pan and gently heat until the sugar has dissolved. Once dissolved, turn up the heat and boil until it turns a deep golden colour, then add the nuts to coat in caramel and pour out on lightly oiled silicone paper. Leave to set solid.

Once the cheesecake has set slice into the shapes of your choice and sprinkle with macadamia praline. I like the rectangular slices and have decorated them with some chocolate shards.

cheesecake 3

Enjoy!