Name: Pecan cheesecake
Yield: 0 serving
Cuisine: Bake
Ingredients: 100.00 g flour cake; 50.00 g almonds ground; 15.00 ml castor sugar; 75.00 g butter; 1.00 eggs extra-large, yolk only; 15.00 ml water iced; 1.00 kg cottage cheese creamed; 250.00 ml cream fresh; 120.00 g sugar granulated; 50.00 ml flour cake; 2.00 lemon zest and juice; 5.00 ml vanilla essence; 3.00 eggs extra-large, lightly beaten; 3.00 eggs extra-large, yolks only; 100.00 g pecan nuts

Recipe Disclaimer

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Ingredients (15)

PASTRY

100.00 g	flour — cake
50.00 g	almonds — ground
15.00 ml	castor sugar
75.00 g	butter
1.00	eggs — extra-large, yolk only
15.00 ml	water — iced

FILLING

1.00 kg	cottage cheese — creamed
250.00 ml	cream — fresh
120.00 g	sugar — granulated
50.00 ml	flour — cake
2.00	lemon — zest and juice
5.00 ml	vanilla — essence
3.00	eggs — extra-large, lightly beaten
3.00	eggs — extra-large, yolks only
100.00 g	pecan nuts

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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.