Maple Syrup and Vanilla Cheesecake with Pecan Brittle
By grace13
Rate this recipe
3.6/5
(26 Votes)
Ingredients
- 175 g digestive biscuits
- 50 g butter
- melted
- 50 g pecan nuts
- chopped
- 1 tsp maple syrup
- 350 g curd cheese
- 350 g fromage frais
- 3 eggs
- 150 g caster sugar
- 2 tbsps maple syrup
- 1 vanilla pod
- seeds scraped
- 10 pecans
- 100 g caster sugar
Details
servings 8
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Place crumbs and nuts in large bowl. Add butter and syrup, mix well.
Step 2
Press mix to base of 23 cm (9 in) round spring form tin, chill.
Step 3
Mix cheeses, eggs, syrup, and vanilla in a large bowl.
Step 4
Pour onto base, bake at 170 C for 30 mins. Turn off oven, and let cake cool inside. Once completely cool, turn out.
Step 5
Line a baking sheet with non stick paper.
Step 6
Cook sugar in frying pan on medium high heat.
Let sugar dissolve and start to caramelise, swirl.
Step 7
Place nuts on sheet, pour caramel over.
Step 8
Leave to cool completely until hard.
Step 9
Decorate cheesecake with pecan brittle, drizzle with syrup.
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