dessert · Cooking course

Ingredients

• Shortcrust pastry — 100 g, ground
• Pecans — 100 g, ground
• Maple syrup — 2 tbsp
• Ricotta — 200 g
• Sugar — 50 g
• Egg — 1 pc
• Butter — 30 g
• Caramel sauce — 20 g

Instructions

1. In a bowl combine ground (pre-baked) shortcrust pastry with ground (finely chopped) pecans (or other nuts). Add maple syrup and stir.
2. Take a springform pan and brush with butter. Press the pastry-nut mix into the base and bake about 10 minutes at 180 °C to lightly dry the crust.
3. In a clean bowl crack the egg, add sugar, and whisk to a fluffy smooth mix. Stir in the ricotta until uniform.
4. Pour into the pan, spread evenly, and return to the oven dropped to 160 °C for ≈20 minutes.

Serving

Take the cheesecake out, release it from the pan. Cut a slice and place on the plate. With a teaspoon, drizzle caramel syrup in a thin stream around the slice.