I always claim that less is more with cheesecakes, but this lady made me think twice! The pecan nut caramel layer elevates this cake without overpowering the cheesecake. I can promise you she’s worth your time!
INGREDIENTS
CRUST (Tip 1) 125g butter, room temperature 50g castor sugar 1 egg 175g cake flour 2.5ml baking powder Pinch of salt BOTTOM LAYER 1 cup castor sugar ½ cup golden syrup 80g butter, melted 2 eggs, lightly whisked 1 ½ cups pecan nuts, roughly chopped 1 tsp vanilla essence ¼ tsp salt CHEESECAKE 3 × 230g cream cheese tubs 1 cup castor sugar 2 tbsp cake flour 3 large eggs 1 tsp lemon zest 1 tbsp vanilla essence ½ cup cream ½ tsp salt TOP LAYER (OPTIONAL) 50g butter ½ cup castor sugar 1 tsp cinnamon 1 tsp vanilla essence ¼ cup cream 1 cup pecan nuts, roughly chopped and roasted with a pinch of salt
METHOD
CRUST 1. Prepare a springform cake tin (23-25cm) with non-stick spray 2. In a medium bowl, cream the butter and castor sugar until light and fluffy. 3. Add the egg and mix until well combined. 4. Sift together the cake flour, baking powder and salt in a separate bowl. 5. Add the flour mixture, one tablespoon at a time, to the butter mixture until well combined. 6. Spread the mixture onto the base and sides of the prepared cake tin and put in the fridge for 1 hour to firm up. BOTTOM LAYER 1. In a medium pot, mix all the ingredients and allow to melt over medium-high heat (Tip 2). Stir frequently. 2. When the mixture starts to boil, reduce the heat, and allow the mixture to simmer until reduced and thick (±10 min). 3. Once you are satisfied with your caramel, remove the pot from the heat and allow to cool down in the fridge (Tip 3). 4. Pour the mixture onto the crust in the cake tin to cover the bottom of the crust. CHEESECAKE 1. Preheat the oven to 220°C and place the oven rack in the middle of the oven. 2. In a large mixing bowl, whisk the cream cheese until light and fluffy (5-10 min). 3. Add the castor sugar and cake flour and whisk for another 3 minutes until well combined. 4. Add the eggs, one at a time, mixing well after each addition. 5. Add the rest of the ingredients and mix until well combined and smooth. 6. Pour the cheesecake mixture over the pecan nut layer into the cake tin. 7. Bake the cake for 10 minutes at 220°C. Reduce the heat to 110°C and bake for another 30 minutes. 8. Turn off the oven and leave the cheesecake to cool down in the oven with the door closed for 2-3 hours. 9. Remove the cheesecake from the oven, cover with plastic wrap and refrigerate overnight to set completely (Tip 4 & 5). TOP LAYER (Tip 6) 1. In a small pot, melt together the butter and sugar over low heat. 2 Allow to boil for 3-5 minutes until lightly caramelized. Remove the pot from the heat. 3. Add the rest of the ingredients and mix well. 4. Allow to cool down to room temperature before pouring the top layer over the cheesecake.
TIPS 1. You are more than welcome to make a simple cookie crust as well. 2. Make sure you mix the eggs with the other ingredients before heating to prevent scrambled eggs. 3. You don’t want the caramel to firm up completely, but you also don’t want the caramel to melt your crust when poured into the cake tin. Once you can easily hold your finger in the caramel without burning, it’s ready to be used (±15 min in fridge). 4. Refrigerate the cake in the cake tin and only demould the cake the next day. To do this, carefully loosen the sides of the cake with a butter knife before unclipping the springform cake tin. 5. Remove the cake from the fridge 2-3 hours before serving to ensure that the cheesecake is enjoyed at room temperature. 6. I would recommend making the top layer only the next day, before serving the cake, to prevent the caramel to become too sticky in the fridge overnight.