Maple and Pecan Cheesecake

For me just the thought of maple and pecan together makes my tastebuds perk up, it really has to be one of my favourite of the sweet combination world! The soft and yet crunchy nuttyness of the pecans, combined with the dark and silky sweet maple syrup is rather heavenly! I have a weakness for reduced pastries and on the occasional late night supermarket jaunt (daytimes are far too stressful), have been known to pick up a packet of those gorgeously flaky and sweet Maple and Pecan danishes, and for them not to always make it as far as my kitchen home....

Following on from my creamy blueberry cheesecake recipe last week that I made with my friend Rems, this is its older, slightly demure sister, and quite possibly the best cheesecake I have ever made. Sweet, crunchy, deliciously creamy and the slightly salty contrast of the ricotta cheese - what more can you want? I can also confirm it is perfect for late night fridge pickings, and even breakfast. You may not want to share this one.

As per the blueberry version, nothing was weighed and so all weights are approximate, just go with what feels right. You really can't go wrong! 

Easy

Makes one lovely cheesecake.

3 tbsp Maple syrup and a little extra for drizzling
2 tbsp Pecan nuts
2 tbsp Butter + 1 tsp
125g Ricotta cheese
250g Mascarpone 

2 tbsp icing sugar
Digestive biscuits to fill two biscuits deep in the tin when laid out, and one for luck!

*You will need a 20cm spring form sandwich tin* 

 
Step one:

Start by caramelizing your pecans. In a small pan toast the pecan nuts until they smell rather nice but before they singe, add 1 tsp of the butter and melt. Stir in the maple syrup, bring to the boil and then remove from the heat and leave to one side to cool. It should look fairly runny still at this stage but will set.

Step two:

Place the biscuits in a sealable food bag and use a blunt implement reduce it to crumbs. A rolling pin, jar etc are ideal.

Step three:

Melt approximately 2 tbsp of butter and stir into the crumbs, it should be enough to make the biscuit crumbs look a little glossy and sort of stick together when pressed. Tip into your cake tin (lined with baking paper but not essential) and firmly but gently press into and smooth over using a metal spoon. Place in the fridge or freezer for at least 30 minutes to cool down and set. 

Step four:Place the mascarpone and ricotta into a large bowl and lightly beat in the icing sugar – taste a little, it should be slightly sweet but not too sweet - adjust to taste. Use this mixture to top your crumb base and smooth over. Break up the caramelly pecans and press into the top. Swirl over a little more maple syrup and chill for ideally at least a couple of hours to set, or how long you can wait! It is best to wait until the next day to allow the flavours to develop.

To serve, carefully place your tin over a large jar/ upturned bowl etc and gently tap the sides, then gradually loosen, teasing down until it has come off, slide your cheesecake with fairy light touch onto a pretty plate and grab a fork!