If you love pecan pie then you'll love this pecan and caramel cheesecake. The cheesecake is a soft, melting vanilla and the caramel pecan layer is a sweet crunchy contrast.
Ingredients:
Vanilla or wholewheat biscuits - 5 ounces (140 grams)
Melted butter - 1 ounce (29 grams)
Soft cream cheese - ¾ cup (6 ounces / 170 grams)
Thick Greek-style yoghurt - ¾ cup (6 ounces / 170 grams)
Powdered sugar - ½ cup (2 ounces / 60 grams)
Vanilla extract - 1 teaspoon
Pecans - 2.5 ounces (70 grams)
Caramel (Dulce de Leche) - ⅔ cup (3.5 ounces / 100 grams)
Method:
Turn the biscuits into crumbs with a food processor or by putting them in a plastic bag and crushing them with a rolling pin.
Stir the melted butter into the crumbs.
Spoon the buttery crumbs into serving dishes and press them down gently.
Put the soft cheese, yoghurt, sugar, and vanilla extract into a bowl, fold them together, then whisk until soft peaks form.
Spoon the mixture over the biscuit bases, leaving just enough space for a layer of topping (about half an inch / 12 mm.)
Put the cheesecakes in the fridge to set for at least 3 hours (overnight if possible.)
Roughly chop the pecans and then dry fry them for 3 or 4 minutes.
Place the pecans in a bowl and stir in the caramel sauce.
Gently spoon the caramel-coated pecans over the top of the cheesecakes.
Eat them immediately or store them in the fridge where they'll keep for up to 3 days.
Негізгі бет Тәжірибелік нұсқаулар және стиль Caramel and Pecan Cheesecake: no bake, no cream, simply delicious
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