Ingredients
- 100 g plain sweet biscuits
- 80 g pecans
- 60 g butter, melted
Filling
- 125 g cream cheese
- 2 tablespoons soft brown sugar
- 2 tablespoons maple syrup
- 2 teaspoons cornflour
- 1 egg
- 2 tablespoons sour cream
- ½ cup pecans, chopped
Topping
- ⅔ cup sour cream, extra
- 2 tablespoons maple syrup, extra
- 2 tablespoons soft brown sugar, extra
- 8–10 whole pecans
Method
1. Brush a shallow 23 cm fluted loose-bottomed flan tin with oil. Place biscuits and pecans in food processor bowl. Process 30 seconds or until finely crushed. Transfer to a bowl, add butter; mix until combined. Press mixture into base and sides of prepared tin. Place flan on oven tray, refrigerate until firm.
2. To make filling: Using electric beaters, beat cheese until light and creamy. Add sugar, syrup and cornflour, beat until smooth. Add egg and sour cream, beat until smooth. Fold in pecans. Spread mixture evenly over base of tin. Bake at moderate 180°C for 30 minutes or until set.
3. To make topping: Combine sour cream, syrup and sugar in small bowl. Spread over hot cheesecake. Place whole pecans around edge of flan, bake for a further 5 minutes or until sour cream mixture is just starting to set. Cool. Refrigerate until cheesecake and topping are firm. Decorate with whipped cream.
