Nouveau Cheesecake
Difficulty Level: 
Difficutly AddedDifficutly AddedDifficutly AddedDifficutly HolderDifficutly Holder
Prep Time: 
20minutes
Cook Time: 
45-55minutes
Nouveau Cheesecake
Difficulty Level: 
Difficutly AddedDifficutly AddedDifficutly AddedDifficutly HolderDifficutly Holder
Prep Time: 
20minutes
Cook Time: 
45-55minutes
Print | Download PDF
Ingredients
Crust:
1 cup all-purpose flour
 
1/4 cup granulated sugar
 
1/2 cup pecan pieces
 
1/2 tsp Windsor® Fine Sea Salt
 
1/2 cup butter (cold, cubed)
 
Cheesecake:
3 pkgs cream cheese brick (softened, 250 g each)
 
3/4 cup granulated sugar
 
3 tbsp all-purpose flour
 
2 tsp vanilla extract
 
3/4 cup sour cream
 
3 eggs
 

 

Preparation
Crust:
  1. Line 9-inch (23 cm) square baking pan with foil, extending ends over sides. Heat oven to 350°F (180°C). Place flour, sugar, pecans, and Windsor® Fine Sea Salt in food processor. Pulse until combined. Add butter; process until mixture is crumbly, about 30 seconds. Press evenly into pan. Bake 10-12 minutes or until lightly golden.
Cheesecake:
  1. Reduce oven temperature to 325°F (165°C). Beat cream cheese, sugar, flour, and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed, just until blended. Pour over crust. Bake 35-40 minutes or until centre is almost set. Cool. Refrigerate at least 4 hours or overnight. Use foil handles to remove cheesecake from pan. Cut into small rectangles or triangles. Just before serving, top with topping(s).
Dulce de leche Toasted Pecan Sauce:
  1. Place 1/2 cup (125 mL) coarsely chopped pecans in dry frypan over medium heat. Stir until fragrant and lightly toasted, about 1 to 2 minutes. Add 1/2 cup (125 mL) dulce de leche and 2 tbsp (30 mL) milk or cream; stir until creamy and smooth. For thinner sauce, add more milk, 1 tsp (5 mL) at a time. Cool slightly before serving over cheesecake; finish with ground Windsor® Extra Coarse Sea Salt or Windsor® Kosher Salt. Makes 3/4 cup (175 mL).
Peppered Strawberry Coulis:
  1. Place 4 cups (1 L) hulled and halved fresh strawberries in medium pan; add 1 tbsp (15 mL) sugar, 1 tsp (5 mL) balsamic vinegar, and 1/4 tsp (1 mL) ground Windsor® Black Peppercorns. Cook, stirring frequently, 10 minutes or until sauce is starting to thicken. Cool. Serve over cheesecake; finish with additional ground Windsor® Black Peppercorns. Makes 1 2/3 cups (400 mL).
Salted Chocolate Topping:
  1. Heat 1/2 cup (125 mL) whipping cream (35% M.F.) in small saucepan just until bubbles form around edge. Remove from heat; stir in 4 squares chopped semi-sweet chocolate and a pinch of ground Windsor® Extra Coarse Sea Salt or Windsor® Kosher Salt until melted and smooth. Serve over cheesecake; finish with additional ground Windsor® Extra Coarse Sea Salt or Windsor® Kosher Salt. If desired, top with chocolate shavings. Makes 3/4 cup (175 mL).

Servings: Makes 32 pieces

Tip: For nut-free version, omit pecans in crust and in Dulce de leche topping.
Time-saver option: Substitute crust with your favourite graham or chocolate crumb crust.

Ingredients
Crust:
1 cup all-purpose flour
 
1/4 cup granulated sugar
 
1/2 cup pecan pieces
 
1/2 tsp Windsor® Fine Sea Salt
 
1/2 cup butter (cold, cubed)
 
Cheesecake:
3 pkgs cream cheese brick (softened, 250 g each)
 
3/4 cup granulated sugar
 
3 tbsp all-purpose flour
 
2 tsp vanilla extract
 
3/4 cup sour cream
 
3 eggs
 

 

Preparation
Crust:
  1. Line 9-inch (23 cm) square baking pan with foil, extending ends over sides. Heat oven to 350°F (180°C). Place flour, sugar, pecans, and Windsor® Fine Sea Salt in food processor. Pulse until combined. Add butter; process until mixture is crumbly, about 30 seconds. Press evenly into pan. Bake 10-12 minutes or until lightly golden.
Cheesecake:
  1. Reduce oven temperature to 325°F (165°C). Beat cream cheese, sugar, flour, and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed, just until blended. Pour over crust. Bake 35-40 minutes or until centre is almost set. Cool. Refrigerate at least 4 hours or overnight. Use foil handles to remove cheesecake from pan. Cut into small rectangles or triangles. Just before serving, top with topping(s).
Dulce de leche Toasted Pecan Sauce:
  1. Place 1/2 cup (125 mL) coarsely chopped pecans in dry frypan over medium heat. Stir until fragrant and lightly toasted, about 1 to 2 minutes. Add 1/2 cup (125 mL) dulce de leche and 2 tbsp (30 mL) milk or cream; stir until creamy and smooth. For thinner sauce, add more milk, 1 tsp (5 mL) at a time. Cool slightly before serving over cheesecake; finish with ground Windsor® Extra Coarse Sea Salt or Windsor® Kosher Salt. Makes 3/4 cup (175 mL).
Peppered Strawberry Coulis:
  1. Place 4 cups (1 L) hulled and halved fresh strawberries in medium pan; add 1 tbsp (15 mL) sugar, 1 tsp (5 mL) balsamic vinegar, and 1/4 tsp (1 mL) ground Windsor® Black Peppercorns. Cook, stirring frequently, 10 minutes or until sauce is starting to thicken. Cool. Serve over cheesecake; finish with additional ground Windsor® Black Peppercorns. Makes 1 2/3 cups (400 mL).
Salted Chocolate Topping:
  1. Heat 1/2 cup (125 mL) whipping cream (35% M.F.) in small saucepan just until bubbles form around edge. Remove from heat; stir in 4 squares chopped semi-sweet chocolate and a pinch of ground Windsor® Extra Coarse Sea Salt or Windsor® Kosher Salt until melted and smooth. Serve over cheesecake; finish with additional ground Windsor® Extra Coarse Sea Salt or Windsor® Kosher Salt. If desired, top with chocolate shavings. Makes 3/4 cup (175 mL).

Servings: Makes 32 pieces

Tip: For nut-free version, omit pecans in crust and in Dulce de leche topping.
Time-saver option: Substitute crust with your favourite graham or chocolate crumb crust.