‘Baked Cheese Cake with a Honey Nut Topping’

‘Baked Cheese Cake with a Honey Nut Topping’

Gluten Free Baked Cheese Cake 

Base

300gr broken pecans

50ml castor sugar

1/2 teaspoon cinnamon

20ml mazina

3 tablespoons heaped butter

Filling

500gr cream cheese

250ml fresh cream

4 jumbo eggs

1 tablespoon vanilla essence

zest & juice of 1 orange

150ml castor sugar

30ml mazina

Honey nut topping

60ml honey

30ml castor sugar

1 teaspoon cinnamon

150ml water

juice of 1 lemon

150 gr cashew or pistachio nuts

 

Method

Pre heat the oven to 220C

Place a large dish in the oven it must be able to fit the spring form inside, then  half fill this large dish with water (bain maree) Line a spring form tin with a cut double disk of grease proof paper & then spray with cooking spray. Cut 3 pieces of foil & wrap around the outside of the spring form (stops any water seeping in)

Base

Combine all the base ingredients together & place in an oven proof dish, bake until the butter just begins to sizzle. Remove from the oven & blitz in a food blender. Press the nut mix into the base of the spring form & bake for 8 minutes, remove & allow to cool.

Filling

While the base is cooling combine all the filling ingredients together & beat well with a whisk attachment scraping down the sides half way. Pour into the now cooled base & bake in the water bath for 10 minutes. Turn the temp down to 150C & bake for 50 minutes. Switch off the oven & allow the cake to cool in the oven. When cool remove from the water bath & chill in the fridge.

Topping

When the cake is cool combine all the topping ingredients & simmer until the bubbles look thick & glossy. Pour over the cake & allow to set.

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