Cheesecake With Pecans and Caramel
- For the nut cake
- 120 grams softened butter
- 100 grams sugar
- 2 eggs
- 1 organic Orange (zested and juiced)
- 50 grams ground almonds
- 1 teaspoon Baking powder
- 1 generous pinch Ground cinnamon
- 1 generous pinch Ground clove
- 1 generous pinch ground Cardamom
- 1 tablespoon cocoa powder
- 250 grams Pastry flour
- 3 tablespoons milk (as needed)
- 50 grams chopped Pecan
- For the cheesecake mixture
- 250 grams cream cheese
- 250 grams Quark
- 20 grams cornstarch
- 40 grams sugar
- 1 tablespoon Vanilla sugar
- 2 eggs
- 1 pinch salt
Preheat the oven to 180°C (approximately 350°F). Line a springform pan with parchment paper.
For the cake: Cream the butter and sugar until light and fluffy. Gradually add the eggs and stir until creamy. Add the orange zest and juice. Combine the almonds, baking powder, spices, cocoa powder and flour then mix in. Add enough milk to make a firm but spreadable batter. Fold in the pecans, transfer to the prepared pan and smooth the surface.
For the cheesecake: Beat the cream cheese, quark, cornstarch, sugar, vanilla sugar, eggs and salt until smooth. Spread over the cake batter, smooth the top, cover with foil and pierce a few holes in the foil. Bake for 50-60 minutes.
For the caramel: Bring the maple syrup, sugar, cream and butter to a boil and cook down until very viscous and golden brown, stirring. Let cool slightly.
Remove the cake from the oven, discard the foil and spread the caramel sauce over top. Let cool, loosen from the pan and serve cut into pieces.