Not Sourdough but…

This has NOTHING to do with sourdough…

I made some Southern Bourbon Pecan Salted Caramel and had to make a cheesecake to pair with it!

This was fairly quick to make. I found the recipe on Pinterest and had to try it. Here is the link.

I made my normal cheesecake to go with it. my recipe and method are below.

• 

• 

JIM’S CHEESECAKE RECIPE

CRUST RECIPE

• 2 Cups/224g – Blanched Almond Flour
• 1/3 Cup – Butter (measured solid then melted)
• 3T – Sweetener (I prefer Birch Xylitol)
• 1t – Vanilla extract

CRUST PREP INSTRUCTIONS

1. Blitz the ingredients above in a food processor pulsing as you drizzle the melted butter and vanilla extract into the dry ingredients
2. Add the above into a greased 9” springform pan pressing firmly flat. My technique is to use the bottom of a glass
3. Preheat the oven to 325°F
4. Blind bake the crust for 10-12 minutes. You might find it useful to prick the crust before baking so you don’t get bubbling of the crust
5. Remove from oven and let cool (or continue with bake below)

FILLING RECIPE

• 32oz – Philadelphia Cream Cheese (four bricks)
• 1 Cup – full fat Greek Yogurt (240g)
• 3 Large Eggs
• 1T – Lemon Juice ( My technique is to squeeze one half of a large lemon)
• Zest of one lemon
• 1 Cup (192g) – Sweetener (Xylitol)
• 1t – Vanilla Extract

FILLING PREP INSTRUCTIONS

1. Bring the cream cheese to room temperature
2. Add the yogurt, sweetener, vanilla, lemon juice and zest to the softened cream cheese in a mixer with a wire whisk attachment and mix at medium speed (Note – don’t whisk at a speed that will introduce air or create bubbles)
3. Add eggs one at a time. Wait until the previous egg has been fully incorporated before adding the next egg
4. Continue to mix until smooth

BAKING INSTRUCTIONS

1. Preheat oven to 350°F
2. Heat or boil some water for the water bath
3. Wrap springform pan bottom with foil
4. Pour filling into greased springform pan with crust leveling as best you can (use a spatula)
5. Put wrapped / filled springform pan with foil into the pan you will use for the water bath
6. Fill the bath pan with hot water and then carefully put into hot oven. ( Alternative method is to put in oven then fill bath with water… just don’t get water into your filling!)
7. Bake at 350°F for one hour… DO NOT open door to check on bake!!
8. Turn off oven and crack door open.
9. Leave to cool slowly overnight.
10. Remove from oven and continue to chill in refrigerator until fully cool/firm