Vanilla Bean Cheesecakes with Pecan Cinnamon Crust

  • Prep Time: 30 minutes (+ refrigeration and cooling time).
  • Cooking Time: 20 minutes
  • Servings: Makes 12 small cheesecakes
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This recipe comes from episode 6 of Lyndey Milan’s Summer Baking Secrets.

 

Ingredients

  • 80g unsalted butter, melted
  • ½ teaspoon vanilla bean paste
  • ¾ cup (110g) plain flour
  • ¼ teaspoon ground cinnamon
  • pinch ground nutmeg
  • 1/3 cup (75g) caster sugar
  • 1/3 cup (50g) pecan nuts, roasted, coarsely chopped
  • ¼ cup (80g) apricot jam, warmed

 

Vanilla bean filling

  • 1 vanilla bean
  • 250g cream cheese, softened
  • 500g ricotta cheese
  • 2/3 cup (150g) caster sugar
  • 2 tablespoons lemon juice
  • 2 eggs

 

To serve: 12 chocolate covered nut or other chocolates

Instructions

  1. Prepare a 12 hole muffin pan (1/3 cup/80ml capacity) with paper cases.
  2. Combine butter, vanilla, flour, spices, sugar and pecans in a medium bowl. Using a teaspoon, divide mixture evenly amongst the paper cases. Use the back of the spoon to press the mixture over the base. Refrigerate for 20 minutes.
  3. Preheat oven to moderate, 180°C (160°C fan-forced). Bake bases for about 8-10 minutes or until browned. Remove from oven, and then reduce oven temperature to slow (150°C /160°C fan-forced). Using a pastry brush spread each base with jam.
  4. For the vanilla bean filling: Split vanilla bean in half lengthways and scrape out seeds. Meanwhile, beat cream cheese, vanilla seeds, half the sugar and juice in a small bowl with an electric mixer until smooth and creamy, add ricotta, and beat until just combined; do not over-beat. Transfer to a large bowl. Combine remaining sugar and eggs in a small bowl, beat with an electric mixer for about 5 minutes on high speed or until thick and creamy. Fold egg mixture into cheese mixture. Pour over the prepared bases. Bake in a slow oven for 15-20 minutes, or until just firm to touch. Cool cheesecakes in oven with door ajar for 30 minutes, and then refrigerate for 2 hours, or overnight.

Notes

Lyndey’s Note: A deliciously fun and easy way to serve these little cheesecakes is to top each with a chocolate covered hazelnut or other favourite chocolate. Place it in the centre and dust with sifted icing sugar. Other nuts can be used in place of pecans.

 

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