Caramel Pecan Cheesecake

If you ask me what my favorite American recipe is, I´m certainly going to say, "chee chee cheesecake". 

The recipe I made is a classic tall cheesecake recipe with a not-so-classic topping. This cheesecake is baked in a hot water bath, which prevents cracks caused by the coagulation of the eggs on the batter. After it's baked, you let it cool completely before you unmold it to prevent a catastrophe.The crust is made with cinnamon graham crackers which gives a mysterious spice flavor at the end of each bite.

 

I didn't get to know cheesecake until I was already grown-up. I was traveling back from NY to Brazil (I didn´t live here at the time) and cheesecake was served as a dessert on the plane (what a sad way to get to know any food!). The word "cheese" had never been a part of my dessert vocabulary before, so I had never tried cheesecake in my youth. But after this great dessert experience, that only airlines can provide, my hunt for great cheesecake began.

My favorite so far is from Magnolia Bakery here, in NY, but I do´t get a cheesecake every time I turn the corner. I am sure there are many nice places to get a good old-school cheesecake.

Variations can be done easily just by changing the topping. Instead of caramel pecan you could pour jams, fresh fruits, chocolate ganache or simply sprinkle some powdered sugar over it.

Ingredients:

Crust:

250g(or 1/2 pound)Cinnamon graham cracker

4 tbsp unsalted butter(melted) 

If your graham cracker doesn't have sugar crust add 1/4 cup sugar and 1 extra tbsp of butter)

Filling:

2 1/2 pounds cream cheese(1kg and 130g at room temperature)

1 1/2 cup sugar

1 tbsp lemon zest

1 tbsp lemon juice

1/2 tsp salt

4 eggs

1 cup sour cream

Caramel topping:

3/4 cup sugar

3 tbsp water

12 tbsp heavy cream

Handful of pecans to sprinkle on top

Just like magic cheese becomes desert... what a wonderful world!