Pecan cheesecake

Recipe from: 12/1/1994 12:00:00 AM
Ingredients 17
Servings 0
Time

Ingredients

  • PASTRY
  • 100
    g
    cake flour
  • 50
    g
    ground almonds
  • 15
    ml
    castor sugar
  • 75
    g
    butter
  • 1
    extra-large egg yolk
  • 15
    ml
    iced water
  • FILLING
  • 1
    kg
    creamed cottage cheese
  • 250
    ml
    fresh cream
  • 120
    g
    granulated sugar
  • 50
    ml
    cake flour
  • 2
    lemons (grated rind and juice)
  • 5
    ml
    vanilla essence
  • 3
    extra-large eggs, lightly beaten
  • 3
    extra-large egg yolks
  • 100
    g
    pecan nuts
 

Method

 
1. PASTRY: Mix the flour, almonds and sugar. Rub the butter into the dry ingredients until mixture resembles breadcrumbs. 2. Mix the egg yolk with the water and pour into the flour. Cut in and then turn out on to a lightly floured surface and mix gently by hand, forming it into a ball. Flatten, wrap in cling film and chill. 3. Preheat oven to 200 ºC. Roll chilled pastry into a 23 cm circle and use to line the base of a 20 cm springform tin. It should come halfway up the edge of the tin. Prick the pastry and bake blind in the oven for 12 to 15 minutes. Allow to cool. 4. FILLING: Mix the cheese and cream. Add the remaining ingredients, except the nuts, and mix until smooth. Pour into the baked pastry shell and decorate with nuts. 5. Bake in the oven for 30 minutes. Switch off and leave in the oven until it has cooled. Chill overnight before serving.
 

Read more on: bake  |  dairy
 

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