Pecan Cheescake (Sernik z orzechami)

Attention: open in a new window. PDFPrintE-mail




For the crust:
2 cups all purpose flour (250 g)
120 g. cold, unsalted butter.
3/4 cup powdered sugar (100g)
½ tsp coconut oil
1 egg yolk
3 tbsp sour cream
1.5 tsp cocoa
½ tsp baking powder
For the cheescake:
2 (8-ounce) packages cream cheese, softened
1 package farmers cheese
1 & 1/4 cups firmly packed brown sugar
2 tbsp all-purpose flour
4 medium eggs
2/3 cup heavy whipping cream
1 tsp vanilla extract
For the pecan filling:
1 cup sugar
2/3 cup dark corn syrup
1/3 cup butter, melted
2 medium eggs
1 and 1/2 cups chopped pecans
1 tsp vanilla extract

Note: All ingredients must be room temperature.
For the crust:
Cut cold butter into cubes.
In a large bowl mix together flour, baking powder, butter, sugar, egg yolk, coconut oil, sour cream and  cocoa. In other words-all of the ingredients, except shredded coconut (you can also mix them in the blender).
Knead to smooth the dough.
Divide the dough into two, equal parts and wrap in plastic foil. Leave it in a freezer for about two hours.
Butter the baking pan (22 x 33) and place parchment paper on it.
Meanwhile…directions for the pecan filling:
Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 7-9 minutes, stirring constantly. You do not want it to be too thick-it will get thicker and thicker during the cooling process (trust me on this one-done it once, well-the very first time, for way too long and the texture was close to a rock!). Pour the filling into crust and set aside.
Directions o make the cheesecake:
Using a mixer, beat cream cheese and farmers cheese together at medium speed, until creamy.
Add flour and brown sugar and beat until fluffy.
Add eggs (one at a time) and stir in cream and vanilla.
Pour over pecan filling.
Bake for about 1 hour. Turn off the oven and let it cool.
Leave the cheesecake in closed oven for first ten minutes and then open the door just a little bit and let it cool completely (I place wooden spoon between the oven door to do that). Once it is cooled, remove from the oven and refrigerate overnight.
You may decorate the cheesecake with icing and shredded coconut before serving (optional). Always serve cold.

Smacznego! Enjoy (:






Bookmark Recipe
Add to Blink
Add to Digg
Add to Google
Add to Y!MyWeb