Here is a dessert that is the essence of culinary luxury – Pecan Pie Style Nut Cheesecake. This exceptional cake combines two American classics: a creamy, melt-in-your-mouth New York cheesecake and the crunchy, caramel sweetness of a pecan pie. Imagine a perfectly buttery, slightly salty crust made of crushed cookies and toasted nuts, topped with a velvety, dense cheese filling with a delicate vanilla aroma. The whole thing is crowned with a generous layer of shiny, amber glaze, in which whole halves of pecans are immersed. Each bite is a symphony of flavors and textures – from the crunchiness of the crust, through the silky smoothness of the cheese, to the sticky, sweet caramel and buttery depth of the nuts. This cheesecake is not only a feast for the palate but also for the eyes. It is perfect as the star of the holiday table, an elegant dessert for special occasions, or simply as a way to treat yourself to something extraordinary on a weekend afternoon. Serve it chilled, with a cup of strong coffee, to fully appreciate its richness.
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Preheat the oven to 180°C (fan or conventional). Prepare a springform pan with a diameter of 24-26 cm. Line the bottom of the pan with parchment paper, securing it with the ring. Do not grease the sides – this will help the cheesecake rise evenly and prevent it from collapsing on the sides.
Place the biscuits and 50g of pecans in a food processor (with an 'S' blade). Blend into a fine crumb. If you don't have a food processor, put them in a sturdy zip-lock bag, seal it, and crush with a rolling pin until you have a uniform, fine mixture.
In a small saucepan, melt 100g of butter over low heat. Transfer the crushed cookies with nuts to a medium bowl, add 30g of brown sugar, and pour in the melted butter. Mix everything thoroughly with a spoon until every crumb is moist.
Transfer the biscuit mixture to the prepared springform pan. Evenly spread it across the bottom, then press it down firmly using the bottom of a glass or a spoon. Place it in the preheated oven and bake for 10 minutes. After this time, remove it and set aside to cool completely.
Reduce the oven temperature to 160°C. Take all the ingredients for the cheese filling (cottage cheese, sugar, eggs, cream, extract, flour) out of the fridge about 2 hours before preparation to reach room temperature. This is the most important step in preventing the cheesecake from cracking.
In a large mixing bowl, place the cheesecake curd. Using the paddle attachment, mix on low speed for about 1-2 minutes until the cheese is smooth and creamy. Do not mix too long or at high speed to avoid aerating the mixture.
Add white sugar, potato starch, and vanilla extract to the smooth cheese. Mix on low speed just until the ingredients are combined, about 30 seconds. Scrape the mixture from the sides of the bowl using a silicone spatula.
Reduce the mixer speed to the minimum. Add the eggs one by one, waiting for the previous one to fully incorporate into the mixture. After adding the last egg, mix for just a moment until a smooth consistency is achieved.
Finally, still on low speed, pour in the heavy cream in a thin stream. Mix for literally 10-15 seconds, just until combined. The finished cheese mixture should be smooth, uniform, and quite thick.
Prepare a water bath. Wrap the outside of the springform pan with two layers of aluminum foil, making sure it is very tight so that water does not get inside. Pour the cheese mixture onto the cooled base and smooth the surface. Place the springform pan in a larger baking dish or deep tray. Boil water in a kettle.
Place the pan with the springform in the oven preheated to 160°C. Carefully pour boiling water into the larger pan so that it reaches halfway up the sides of the springform. Bake for 15 minutes, then reduce the temperature to 120°C and bake for another 70-80 minutes. The cheesecake is ready when its edges are set, and the center jiggles slightly like jelly when the pan is moved.
Turn off the oven and slightly ajar the door (you can place a wooden spoon in it). Leave the cheesecake in the cooling oven for at least 1 hour. Then remove it from the water bath, take off the foil, and let it sit on the kitchen counter to cool completely (another 1-2 hours). Only once the cheesecake is completely cold, place it in the refrigerator for a minimum of 6 hours, preferably overnight.
When the cheesecake is well chilled, prepare the topping. In a heavy-bottomed saucepan, place 60g of butter, 100g of brown sugar, and 120ml of maple syrup. Heat over medium heat, stirring until the butter and sugar dissolve and combine into a smooth mixture.
Increase the heat and bring the mixture to a gentle boil. Cook for 1-2 minutes without stirring. Remove from heat and carefully pour in 60ml of heavy cream (the mixture may bubble vigorously!), add 2 pinches of salt and the remaining 200g of pecans. If using, now is the time to add the bourbon. Mix everything thoroughly.
Set the glaze aside for 10-15 minutes to cool slightly. It should thicken but still be liquid. Remove the chilled cheesecake from the refrigerator. Gently run a thin knife along the edges of the springform pan and carefully remove the ring. Spread the warm (but not hot!) glaze on top of the cheesecake, allowing it to artistically drip down the sides. Place the cheesecake in the refrigerator for at least 30 minutes to let the glaze set.
Cheesecake has roots that trace back to ancient Greece, where it was served to athletes during the Olympic Games as an energy meal. On the other hand, Pecan Pie is a symbol of Southern hospitality in the United States, and its popularity exploded in the 20th century when Karo began printing the recipe on their corn syrup labels. Our recipe is a delicious meeting of two distant culinary worlds.
Serve the cheesecake well chilled. To achieve perfectly smooth and even slices, dip a long, sharp knife in hot water for a few seconds, wipe it dry, and then cut the cake. Repeat this process before each cut. The dessert pairs wonderfully with a scoop of vanilla ice cream, a dollop of unsweetened whipped cream, or a cup of strong espresso to balance its sweetness.
Store the cheesecake in the refrigerator, tightly covered with plastic wrap or in a sealed cake container, for up to 5 days. The cheesecake can also be frozen, but it's best to do this without the topping. Wrap it tightly in several layers of foil and store it in the freezer for up to 3 months. Thaw slowly overnight in the refrigerator. The nut topping is best prepared fresh just before serving.
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