About this recipe:A digestive biscuit base is filled with a sweetened cream cheese mixture, before being baked. Once cool, the cheesecake is spread with sweetened soured cream and sprinkled with a sweetened, pecan and biscuit crumb.
Makes: 1 26cm round cheesecake
175g digestive biscuits, crushed into crumbs
100g caster sugar
1 teaspoon ground cinnamon
115g unsalted butter, melted
675g cream cheese, softened
250g caster sugar
3 eggs, room temperature
1/2 teaspoon vanilla extract
125ml hazelnut liqueur
250ml soured cream
4 tablespoons icing sugar
1 teaspoon pecan liqueur
85g pecans, ground in a food processor
40g digestive biscuits, crushed into crumbs
1 1/2 tablespoons caster sugar
1/2 teaspoon ground cinnamon
80g pecan halves
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Combine 175g biscuit crumbs, 100g caster sugar, 1 teaspoon cinnamon and melted butter. Press firmly into the bottom of a 26cm round springform tin.
In a large bowl, blend the cream cheese and 250g caster sugar with an electric mixer at medium speed until well blended. Add the eggs, one at a time, blending well. Add vanilla extract. Add 125ml liqueur and blend for 5 minutes. Pour the filling on top of the biscuit base.
Preheat the oven to 180 C / Gas 4. Bake for approximately 1 hour. The cake should be golden brown and will have risen to the top of the tin. Turn off the heat and let cool in the oven for 2 1/2 hours. When cool, remove the rim of the springform tin.
In a small bowl, mix the soured cream, icing sugar and 1 teaspoon liqueur together. Spoon onto the top of the cooled cheesecake.
In a small bowl, combine the ground pecans, biscuit crumbs, 1 1/2 tablespoons caster sugar and cinnamon. Sprinkle the pecan topping on the cheesecake. Carefully press the pecan topping into the sides of the cheesecake. Garnish the top and sides with pecan halves.
If pecan liqueur can be found, use this instead of hazelnut liqueur.