Pecan nut cheesecake

Recipe from: 1/21/1999 12:00:00 AM
Ingredients 16
Servings 0
Time

Ingredients

  • DOUGH
  • 125
    g
    butter
  • 125
    ml
    sugar
  • 30
    ml
    milk
  • 450
    ml
    cake flour
  • pinch salt
  • FILLING
  • 500
    g
    creamed cottage cheese
  • 65
    ml
    sugar
  • 10
    ml
    vanilla essence
  • 1
    extra-;large egg, whisked
  • PECAN NUT TOPPING
  • 200
    g
    pecan nuts
  • 200
    ml
    golden syrup
  • 3
    extra-;large eggs, whisked
  • 5
    ml
    vanilla essence
 

Method

 
Preheat the oven to 180 °C and spray a 25 cm round loose-bottomed cake tin with non-stick spray. Cream the butter and sugar until light and fluffy and beat in the milk. Sift in the dry ingredients and mix to form a soft dough. Knead lightly and press into the bottom and about 3 cm up against the sides of the cake tin. Prick the base, line with wax paper and fill with dried beans. Bake the crust for 10 minutes. Remove the beans and bake for another 3 minutes. Mix all the filling ingredients and pour into the hot pie crust. Coarsely chop 125 g of the nuts and sprinkle over the cheese mixture. Arrange the remaining nuts on top. Beat the golden syrup, eggs and vanilla essence together and spoon over the nuts. Bake for about 40 to 45 minutes or until set. Makes a medium tart.
 

Read more on: bake
 

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