Cheesecake with Salted Caramel Sauce
with toasted pecans | to shareCalories
:
1269 kcalProtein
:
25.9g proteinTotal
:
1 hourDifficulty
:
EasyRecipe
Allergens:
- Gluten
- Tarwe
- Milk (including lactose)
- Ei
- Noten
- Pecannoten
- Gluten
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
/ Serving 2 people
180 g
Speculaas pieces
(Contains: Gluten, Tarwe May be present: Gluten)
300 g
Cream cheese
(Contains: Milk (including lactose))
2 piece
Egg
(Contains: Ei)
30 g
Chopped pecans
(Contains: Noten, Pecannoten)
100 g
Organic sour cream
(Contains: Milk (including lactose))
40 g
Salted caramel sauce
(Contains: Milk (including lactose))
Not included in your delivery
80 g
[Plant-based] butter
2 tablespoon
Sugar
Nutrition Values
Energy (kJ)5312 kJ
Calories1269 kcal
Fat88.4 g
Saturated Fat51.7 g
Carbohydrate90.7 g
Sugar54.2 g
Dietary Fiber2.3 g
Protein25.9 g
Cholesterol30 mg
Salt2.8 g
Trans Fat0.2 g
Potassium66.5 mg
Calcium61.5 mg
Iron0.4 mg
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
•Mixing Bowl
•Immersion blender
•Saucepan
•Cake tin (24cm ø)
•Mixer
•Tall-Sided Pan
Cooking Steps
1
- Melt the butter in a saucepan over medium heat.
- Add the speculaas pieces to a mixing bowl and process with an immersion blender until a powdery consistency forms (see Tip), then stir in the melted butter.
- Add the mixture to a 24cm round cake tin and press down firmly with the back of a spoon to form the base layer.
Tip: you can also add the speculaas pieces to a ziplock bag and crush them with a rolling pin.
2
- Let the base rest in the fridge until further use.
- Meanwhile, preheat the oven to 150°C.
- Add the cream cheese, sour cream, eggs and sugar to a mixing bowl.
- Combine using a handheld mixer until the mixture reaches a light consistency.
3
- Spread the filling over the base and bake in the oven for 50 - 60 minutes.
- In the meantime, heat a clean frying pan over medium-high heat and toast the pecans until golden-brown, then remove from the pan and set aside.
- Allow the cheesecake to rest until it reaches room temperature before serving.
- Drizzle over the salted caramel sauce and garnish with the toasted pecans.
