Pecan and Caramel Cheesecake

Heres a quick dessert at work, simple to make with no baking involved.

Recipe:

Base
250g Shortbread biscuit
250g Pecans
150g butter

Blitz biscuit and pecans down into a small crumb, add the melted butter and mix into a paste... here I added caramel too, but if your are not confident with sugar work then its best to miss this out as it can be quite dangerous, if you are then bring 100g sugar to the boil with 50ml water and bring to a light coloured caramel(takes about 6 minutes on a high boil or 160-170 degrees on a sugar thermometer) then quickly whisk in 20g butter and 50g double cream and keep whisking until it comes out in a smooth thick caramel, immediatly pour into the base mixture

With or without the caramel, set the base in the bottom of a lined large cake tin, spread to about 1cm thickness

Filling

500g Cream cheese
200g Caster sugar
300g Double Cream
1 Vanilla pod
4 leaves gelatine (and 50ml water to dissolve them in)
2 whipped egg whites (stiff peak)

Cream the cheese sugar and double cream together with a whisk until a light paste, soak gelatine in cold water before dissolving into the boiling water, then add to the cheese mixture, whip up the eggs by hand with a small amount of sugar, then add to the cheesecake mix, pour into the lined tins and set for about 2-3 hours in a fridge


Topping - Crushed pecans brought down to a fine crumb, with caramel from the base recipe poured in swirls on top covered with the pecan mix rubbed into the unset top of the cheesecake so it sticks.


To cut the cake, use a warm wet thin knife, cleaning the knife after each cut making sure to firmly go all the way through the base.

Enjoy :)