Baked Pecan and Kiri Cheesecake
Desserts
80 mins
6
Family style cheesecake with a Kiri cream base and caramelized pecans
Ingredients
For the Cheesecake
- 2 Kiri Cooking Blocks or 22 Kiri Square Portions
- Cooking spray
- 1 cup brown sugar
- 4 large eggs
- 1/3 cup sour cream
- 3 flour
- 1 tsp. vanilla extract
- tsp. kosher salt
For the Crust
- 400 g digestive biscuits, finely crushed
- 8 tbsp. melted butter
- cup brown sugar
- A pinch of kosher salt
For the Pecan Topping
- 4 tbsp butter
- cup brown sugar
- tsp. ground cinnamon
- cup heavy cream
- 1 cup whole pecans
- A pinch of kosher salt
Cooking steps
Preparing the Cheesecake Filling
- Preheat oven to 180 degrees and grease a 10″ spring form pan with cooking spray.
- 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.
Preparing the Crust
- In a large bowl, mix together digestive biscuits crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.
Assemblig the Cake
- Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet.
- Bake the cheesecake for 50-60 minutes until the center only slightly jiggles.
- Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
- Remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
Preparing the Pecan Topping
- In a nonstick skillet over low heat, melt butter and brown sugar until bubbly.
- 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 serve.
Cooking steps
