Cheesecake with Salted Caramel Sauce
with pecans | to share
Tags:
Recipe
Allergens:
Tarwe
•Melk (inclusief lactose)
•Ei
•Pecannoten
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total1 hour
Cooking Time20 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
180 g
Speculaas pieces
(Contains Tarwe May be present Gluten)
300 g
Cream cheese
(Contains Melk (inclusief lactose))
2 piece
Egg
(Contains Ei)
30 g
Chopped pecans
(Contains Pecannoten May be present Pinda's, Noten, Sesamzaad)
100 g
Organic sour cream
(Contains Melk (inclusief lactose))
Not included in your delivery
80 g
[Plant-based] butter
2 tablespoon
Sugar
Nutrition Values
Energy (kJ)4972 kJ
Calories1188 kcal
Fat86.1 g
Saturated Fat50.3 g
Carbohydrate76.7 g
Sugar41.9 g
Dietary Fiber1.5 g
Protein25.3 g
Salt2.6 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Immersion blender
•Saucepan
•Cake tin (24cm ø)
•Mixing Bowl
•Mixer
•Tall-Sided Pan
Cooking Steps
1
- Melt the butter in a saucepan over medium heat.
- Crush the speculaas pieces with an immersion blender in a mixing bowl until you get an almost powdery consistency (see Tip) and mix with the melted butter.
- Add the mixture to a 24cm round cake tin and press it down firmly with the back of a spoon to form the base layer.
- Cool the speculaas base in the fridge until the filling is ready.
Tip: You can also add the speculaas pieces to a ziplock bag and crush them with a rolling pin.
2
- Preheat the oven to 150°C.
- Add the cream cheese, sour cream, eggs and sugar to a mixing bowl.
- Use a handheld mixer to combine until the mixture reaches a light consistency.
3
- Spread the filling over the base.
- Transfer the cheesecake to the oven and bake for 50 - 60 minutes.
- In the meantime, heat a clean frying pan over medium-high heat and toast the pecans. Remove from the pan and set aside.
4
- Let the cheesecake cool down to room temperature before serving.
- Finish with the salted caramel sauce and the pecans.