Maple Pecan Cheesecake

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Maple Pecan Cheesecake
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 3 h. 15 min.
Ready in
Calories:
1092
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,092 kcal(52 %)
Protein16.35 g(17 %)
Fat78.97 g(68 %)
Carbohydrates80.97 g(54 %)
Sugar added49.66 g(199 %)
Roughage0.98 g(3 %)
Vitamin A650.84 mg(81,355 %)
Vitamin D1 μg(5 %)
Vitamin E4.19 mg(35 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.84 mg(76 %)
Niacin2.31 mg(19 %)
Vitamin B₆0.11 mg(8 %)
Folate44.4 μg(15 %)
Pantothenic acid0.91 mg(15 %)
Biotin3.56 μg(8 %)
Vitamin B₁₂1.02 μg(34 %)
Vitamin C0.52 mg(1 %)
Potassium292.51 mg(7 %)
Calcium220.48 mg(22 %)
Magnesium32.99 mg(11 %)
Iron0.77 mg(5 %)
Iodine34.26 μg(17 %)
Zinc1.72 mg(22 %)
Saturated fatty acids42.07 g
Cholesterol310.07 mg
Author of this recipe:

Ingredients

for
6
For the base
5 ounces
Cookie (digestive)
0.333 cup
For the filling
3 ½ cups
1 cup
superfine caster sugar
3 tablespoons
1 ½ teaspoons
1 ½ teaspoons
3
large eggs
1
large egg yolk
cup
cup
For the topping
½ cup
Pecan (roughly chopped)
2 tablespoons
How healthy are the main ingredients?
cream cheeseeggSour creamMaple syrupMaple syrup

Preparation steps

1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Butter a 20cm|8" deep springform tart tin.
2.
Mix together the biscuit crums and butter and press into the base of the tin.
3.
For the filling: beat the cream cheese until smooth and creamy. Add the sugar and flour and mix well.
4.
Add the vanilla and lemon juice, then the eggs, one at a time and egg yolk, beating between additions.
5.
Add the soured cream and mix until smooth.
6.
Divide the mixture evenly into 2 bowls. Stir the maple syrup into one bowl.
7.
Pour the maple filling onto the biscuit base and tap gently on the side to release any trapped air bubbles.
8.
Pour the plain filling on top and tap again to release any trapped air bubbles.
9.
Bake for 10 minutes then reduce the oven the temperature to its lowest setting and bake for a further 25 minutes. Turn off the oven and open the door. Cool completely in the oven. Chill for 2 hours.
10.
Remove from the tin and sprinkle the chopped pecans evenly on top. Drizzle the maple syrup over the top.