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DESSERTS

Baked Pecan & Kiri Cheesecake

  • 5-6 people

Ingredients

For the cheesecake:

  • 2 Kiri Cooking Blocks or 22 Kiri Square Portions
  • Cooking spray
  • ¼ 1 cup brown sugar
  • 4 large eggs
  • 1/3 cup sour cream
  • 3 flour
  • 1 tsp. vanilla extract
  • ¼ tsp. kosher salt

 

For the crust:

  • 400 g digestive biscuits, finely crushed
  • 8 tbsp. melted butter
  • ½ cup brown sugar
  • A pinch of kosher salt

For the pecan topping:

  • 4 tbsp. butter
  • ½ cup brown sugar
  • ½ tsp. ground cinnamon
  • ¼ cup heavy cream
  • ¾ 1 cup whole pecans
  • A pinch of kosher salt

Directions:

  1. Preheat oven to 180 degrees and grease an 10″ spring form pan with cooking spray.
  2. Preparing the cheesecake filling: In a large bowl using an electric mixer beat the KIRI cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.
  3. Preparing the crust: In a large bowl, mix together digestive biscuits crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.
  4. Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet.
  5. Bake the cheesecake for 50-60 minutes until the center only slightly jiggles.
  6. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
  7. Remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
  8. Before serving, prepare the pecan topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly.
  9. Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken.

Release spring form pan from cheesecake and spoon over cooled pecan topping and se