Maple and Pecan Cheesecake Recipe
Deliciously creamy yet slightly salty tang and overall quite delicious! Oh and super easy!
You will need a 20cm spring form sandwich tin!
Ingredients
- 3 tbsp Maple syrup and a little extra for drizzling
- 2 tbsp Pecan nuts
- 2 tbsp Butter + 1 tsp
- 125g Ricotta cheese
- 250g Mascarpone
- 2 tbsp icing sugar
- Digestive biscuits to fill two biscuits deep in the tin when laid out, and one for luck!
Directions
- Start by caramelizing your pecans. In a small pan toast the pecan nuts until they smell rather nice but before they singe, add 1 tsp of the butter and melt. Stir in the maple syrup, bring to the boil and then remove from the heat and leave to one side to cool. It should look fairly runny still at this stage but will set.
- Place the biscuits in a sealable food bag and use a blunt implement reduce it to crumbs. A rolling pin, jar etc are ideal.
- Melt approximately 2 tbsp of butter and stir into the crumbs, it should be enough to make the biscuit crumbs look a little glossy and sort of stick together when pressed. Tip into your cake tin (lined with baking paper but not essential) and firmly but gently press into and smooth over using a metal spoon. Place in the fridge or freezer for at least 30 minutes to cool down and set.
- Place the mascarpone and ricotta into a large bowl and lightly beat in the icing sugar â taste a little, it should be slightly sweet but not too sweet - adjust to taste. Use this mixture to top your crumb base and smooth over. Break up the caramelly pecans and press into the top. Swirl over a little more maple syrup and chill for ideally at least a couple of hours to set, or how long you can wait! It is best to wait until the next day to allow the flavours to develop.
- To serve, carefully place your tin over a large jar/ upturned bowl etc and gently tap the sides, then gradually loosen, teasing down until it has come off, slide your cheesecake with fairy light touch onto a pretty plate and grab a fork!
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 8 servings | |
| Calories 172 | |
| Calories from Fat 118 | 69% |
| Total Fat 13.14g | 16% |
| Saturated Fat 7.14g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 129mg | 5% |
| Potassium 85mg | 2% |
| Total Carbs 10.18g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 6.5g | 4% |
| Protein 4.0g | 6% |
