Dessert
NOUVEAU CHEESECAKE
You can have your cake and eat it too! Cheesecake minis topped with a choice of 3 delectable toppings make a special little indulgence.
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
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
Featured Windsor Products
Recipe Preparation
For the Crust
- 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.
For the Cheesecake
- 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).
For the Dulce de leche Toasted Pecan Sauce:
- 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).
For the Peppered Strawberry Coulis
- 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).
For the Salted Chocolate Topping
- 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).