Pecan nut Cheesecake with Shortbread
Cake
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Cook Time
2 h
Servings
12
Difficulty
Medium
Prep Time
75 Min
This Thermomix® recipe for Pecan nut Cheesecake with Shortbread is ready in 2 h and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This pecan nut cheesecake with shortbread is an absolute eye-catcher on every coffee table! I especially like to make it in autumn when pecan nuts are in season. The crispy shortbread base harmonizes perfectly with the creamy cheesecake filling and the sweet, nutty caramel. The preparation takes a little while, but the result is worth every minute. A tip: It is best to prepare the caramel the day before, then it will be faster on the day itself. This cake is ideal for birthdays or just to enjoy!
Ingredients (10 ingredients)
-
400 g Pecan nuts
-
400 g Flour
-
225 g brown sugar
-
225 g Butter
-
800 g Double cream cream cheese
-
2 piece Egg white (Gr. M)
-
3 tsp Cornstarch
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275 g Sugar
-
275 g Whipping cream
-
Fat and flour for the tray
Preparation (10 steps)
Chop pecan nuts
Put 100 g pecan nuts into the mixing bowl and chop for 8 sec./speed 8. Transfer and set aside.
Prepare shortbread dough
Put 400 g flour, 225 g brown sugar, the chopped pecan nuts and 225 g butter in pieces into the mixing bowl and knead for 2 min./kneading setting to a smooth dough.
Bake shortbread base
Place the dough on a greased and floured baking tray and press down firmly. Bake in the preheated oven (electric oven: 200 °C/convection oven: 180 °C) for approx. 10 minutes. Remove and let cool for approx. 10 minutes. (This step takes place outside the Thermomix)
Prepare cheesecake filling
Put 800 g double cream cream cheese, 2 egg whites, 3 tsp cornstarch and 75 g sugar into the mixing bowl and stir for 30 sec./speed 4.
Bake cheesecake
Spread the cheesecake mixture on the shortbread base. Bake in the hot oven (electric oven: 180 °C/convection oven: 160 °C) for approx. 15 minutes. Remove and let cool for approx. 10 minutes. (This step takes place outside the Thermomix)
Chop pecan nuts
Roughly chop 300 g pecan nuts. Transfer and set aside.
Prepare caramel
Put 200 g sugar and 5 tbsp water into the mixing bowl and caramelize for 10 min./120°C/speed 1 without a measuring cup.
Refine caramel sauce
Add 275 g whipping cream while stirring and let it reduce for 5 min./90°C/speed 2.
Finish pecan nut caramel
Add the chopped pecan nuts and stir in for 1 min./50°C/reverse rotation speed 1.
Finish cake
Spread the nut caramel on the cheesecake mixture and let it cool. Cut the cake into pieces.
Finished cooking? Great! 🎉
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Created by
Anna Taylor
3
Rezepte
0
Kochbücher
Tags
Allergens
- Cereals containing gluten
- Eggs
- Milk
- Nuts
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