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Royal Cheesecake with Pecan Nuts in Caramel - photo 1
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Royal Cheesecake with Pecan Nuts in Caramel

Cakes and Bakes Desserts Dishes for Special Occasions 120 min Medium 4 wyświetleń ~131.15 PLN - (0)
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Description

This recipe is the essence of pastry luxury, combining two American classics: a creamy, melt-in-your-mouth New York-style cheesecake and a rich, crunchy filling known from pecan pie. Imagine a perfectly smooth, vanilla cheesecake on a buttery, cookie crust, topped with a layer of whole pecans immersed in a thick, homemade caramel sauce with a hint of muscovado brown sugar. The contrast of textures – velvety cheese and crunchy nuts – and flavors – the delicate tartness of the cheese and the deep sweetness of the caramel – creates an absolutely unique dessert. It is an incredibly elegant cake, perfect for special occasions, holidays, or family celebrations, that will delight every guest with its appearance and unforgettable taste. Served cold, it cuts perfectly, showcasing all its wonderful layers.

Składniki (13)

Servings:
12
  • Digestive biscuits 200 g
  • Butter 180 g
  • Cottage cheese (fat, ground) 1000 g
  • Cukier drobny do wypieków 13.3 łyżek
  • Chicken eggs (size L) 4 szt.
  • 30% heavy cream 200 ml
  • Vanilla extract 2 łyżeczki
  • Pecan nuts 200 g
  • Muscovado brown sugar 150 g
  • Maple syrup 60 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Ground cinnamon 2 g
  • Bourbon or whiskey 1 łyżka
💰 Szacowany koszt dania: ~131.15 PLN (10.93 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cookie Crust

1

Preheat the oven to 180°C (fan) or 190°C (top-bottom). Prepare a 24 cm diameter springform pan. Place the digestive biscuits in a strong ziplock bag and crush them into fine crumbs using a rolling pin or a meat mallet. You can also use a food processor or a blender. The finer you crush the biscuits, the firmer the base will be.

Ingredients: Digestive biscuits
Use a springform pan - it's crucial for easily removing the finished cheesecake. Make sure the bag is tightly sealed so the crumbs don't spill all over the kitchen. Alternatively, pulse the cookies in a food processor to avoid turning them into a paste.
2

In a small saucepan, melt 80g of butter over low heat. Do not bring to a boil; it should just be liquid. Transfer the crushed cookies to a bowl, add the melted butter and optionally cinnamon. Mix everything thoroughly with a spoon until all the crumbs are moist and resemble wet sand.

Ingredients: Butter, Ground cinnamon
A common mistake is adding butter that is too hot. Wait a moment for it to cool slightly. Stir vigorously to ensure the butter evenly coats all the crumbs. The finished mixture should hold its shape when squeezed in your hand.
3

Pour the cookie dough into the prepared springform pan. Using the bottom of a glass or a spoon, evenly spread and firmly press the crumbs into the bottom of the pan, creating an even, compact base. Place in the preheated oven and bake for 10 minutes. After this time, remove the pan and set aside to cool completely. Reduce the oven temperature to 150°C (fan) or 160°C (top-bottom).

Properly pressing the bottom is very important – it will prevent the cake from crumbling when cutting. Use a glass with a flat bottom to achieve a perfectly even surface. Pre-baking the bottom will make it crunchier and prevent it from soaking up the cheese filling.

Cheese Mixture

4

All ingredients for the cheese filling (cottage cheese, eggs, cream) must be at room temperature. Take them out of the fridge about 2 hours before you start working. In a large mixing bowl, place the cream cheese and sugar. Mix on low speed with the mixing attachment (not the whisk!) just until the ingredients combine into a smooth mixture. Do not mix too long or at high speed!

Ingredients: Cottage cheese (fat, ground), Cukier drobny do wypieków
Using ingredients at room temperature prevents the mixture from curdling. Overmixing the cheese mixture incorporates too much air, which is the main cause of the cheesecake cracking during baking. Mix briefly, just until the ingredients are combined.
5

While continuously mixing on the lowest speed, add the eggs – one at a time. Only add the next egg when the previous one is completely incorporated into the mixture. Finally, pour in the heavy cream and vanilla extract. Mix for another 15-20 seconds, just until a smooth consistency is achieved.

Ingredients: Chicken eggs (size L), 30% heavy cream, Vanilla extract
Adding the eggs one at a time is key to achieving a smooth, uniform texture in the cheesecake. Don't rush this step. After adding the last ingredient, turn off the mixer immediately to avoid aerating the mixture.

Baking

6

Prepare a water bath for the cheesecake. Wrap the cooled springform pan tightly with two layers of aluminum foil from the outside, ensuring that no water can get inside. Gently pour the cheese mixture onto the pre-baked base. Smooth the surface with a spatula. Place the springform pan into a larger baking dish or deep oven tray. Pour boiling water into the larger dish so that it reaches halfway up the sides of the springform pan.

Baking in a water bath is the secret to a perfectly creamy cheesecake without cracks. The steam creates a moist environment in the oven, allowing the cheesecake to bake evenly. Be careful not to burn yourself with the boiling water!
7

Carefully place everything in the oven preheated to 150°C (fan) or 160°C (top-bottom). Bake for about 60-70 minutes. The cheesecake is ready when its edges are set and stable, and the center (a circle with a diameter of about 5-7 cm) is still slightly wobbly and jelly-like when you move the pan. Do not open the oven for the first 50 minutes of baking.

A common mistake is overbaking the cheesecake, which makes it dry and causes it to crack. A slightly 'undercooked' center will set as it cools. Don't worry if it wobbles - that's a sign it will be perfectly creamy.
8

After baking, turn off the oven, slightly ajar the door (you can place a wooden spoon in it) and leave the cheesecake in the cooling oven for at least 1 hour. Then remove it from the oven and the water bath, remove the foil, and leave it on the kitchen counter to cool completely (about 2-3 hours). Only when the cheesecake is completely cold, place it in the refrigerator for a minimum of 6 hours, preferably overnight.

Slow cooling is just as important as baking. A sudden temperature change can cause even a perfectly baked cheesecake to crack. Never put a warm cheesecake in the fridge!

Pecan Filling and Finishing

9

When the cheesecake is well chilled, prepare the filling. In a heavy-bottomed saucepan, place 100g of butter, muscovado brown sugar, maple syrup, and salt. Heat over medium heat, stirring until the butter and sugar dissolve and combine into a smooth mixture. Cook for about 2-3 minutes until the sauce thickens slightly.

Ingredients: Butter, Muscovado brown sugar, Maple syrup, Salt
Use a heavy-bottomed saucepan to prevent the caramel from burning. Stir regularly, especially at the bottom, to ensure the sugar caramelizes evenly. The mixture will initially look separated, but after a while, it will come together into a smooth sauce.
10

Remove the saucepan from the heat. Slowly, in a thin stream, pour in 100 ml of heavy cream while continuously whisking vigorously (be careful, the mixture will bubble and splatter!). If you are using bourbon, add it now. Add the pecans and gently mix to coat them all in the caramel. Set the mixture aside for 10-15 minutes to cool slightly and thicken.

Ingredients: 30% heavy cream, Pecan nuts, Bourbon or whiskey
Add the cream very carefully, as the temperature difference will cause rapid steaming. Use a long whisk to protect your hands from the hot steam. The filling should not be hot when you pour it over the cheesecake – it should be warm, but not scalding.
11

Remove the chilled cheesecake from the refrigerator. Carefully run a thin knife along the edges of the pan to separate the cake from the sides. Unclasp the springform pan. Pour the slightly cooled pecan filling over the cheesecake and spread it evenly with a spatula. Return the cheesecake to the refrigerator for at least 1 hour to allow the caramel to set.

Running a knife along the edges will ensure smooth edges of the cheesecake after removing the ring. Spread the filling gently to avoid damaging the surface of the cheese mixture. The final cooling will allow the layers to blend perfectly.

Fun Fact

💡

The combination of cheesecake and pecan pie is a tribute to American cuisine. Cheesecake, although popularized in New York, has roots in ancient Greece, where it was served to athletes during the Olympic Games. On the other hand, Pecan Pie is a symbol of Southern hospitality in the USA, and its popularity grew in the early 20th century thanks to Karo, which promoted its corn syrup as a key ingredient in the filling.

Best for

Święta Bożego Narodzenia Elegancka kolacja Uroczystość rodzinna Przyjęcie ze znajomymi

Tips

🍽️ Serving

Serve the cheesecake always well chilled, cut with a hot, dry knife (dip the knife in boiling water and wipe it dry before each cut) to achieve perfectly even portions. It pairs wonderfully with a dollop of unsweetened whipped cream, which balances the sweetness of the caramel, or a scoop of vanilla ice cream.

🥡 Storage

Store the cheesecake in the refrigerator, in an airtight container or covered, to prevent it from absorbing other odors. It will maintain freshness and the best consistency for 4-5 days. It is not suitable for freezing due to the caramel filling.

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