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Baking The Cheesecake
1/ Pour the filling onto the pre-baked crust and smooth it out.
2/ Employ a water bath technique for optimal moisture. Place the cheesecake in the oven, and a pan with boiling water below it. Bake for 55-70 minutes or until almost set, tenting with foil if it browns too quickly.
Cooling and Topping
1/ Turn off the oven and let the cheesecake sit inside for an hour, allowing it to cool slowly.
2/ Further cool at room temperature before refrigerating for at least 4 hours or overnight.
3/ For the topping, preheat the oven to 300°F (150°C). Toast the pecans for 8-10 minutes, and set aside.
4/ In a saucepan, combine butter, brown sugar, heavy cream, salt, and corn syrup. Bring to a simmer, remove from heat, and add the toasted pecans. Let it cool completely before use.
Final Touches
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