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Pay de
Queso y Nuez con Cajeta (Pecan Cheesecake with Caramel)
Cajeta is a
rich goats milk caramel sauce, a specialty from Guanajuato, Mexico.
This recipe is by Marilyn Tausend, Savoring Mexico.
I N
G R E D I E N T S
Cajeta
1 recipe cajeta (see recipe) or
purchase a good quality cajeta
Topping
2 cups sour cream
1/4 cup sugar
2 teaspoons vanilla extract
25 - 30 pecans
Crust
1 1/2 cups (4 1/2 ounces) finely crushed vanilla wafers
1/4 cup unsalted butter, melted
Filling
1 1/2 lb cream cheese, room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract or flavoring
3 eggs
I N
S T R U C T I O N S
Preheat
oven to 350 degrees
Crust
Mix together crushed vanilla wafers and butter until the crumbs are
evenly moistened. Transfer to a 9 inch springform pan. Pat
the crumb mixture evenly onto the bottom and 1 inch up the sides of the
pan. Refrigerate for 30 minutes.
Filling
In an electric mixer bowl beat the cream cheese until creamy. Add
the sugar and vanilla and beat until blended. Add the eggs, one at
a time and beat just until smooth, scraping down the sides of the bowl
so the ingredients are thoroughly mixed.
Drizzle the pecan cajeta evenly over the prepared crust. Pour the
cheese filling over the cajeta. Bake until the cheesecake is firm,
50-60 minutes. Remove from the oven and immediately place in the
refrigerator on a kitchen towel. Chill for 15 minutes. Raise
the oven temperature to 450 degrees.
Topping
Mix the sour cream, sugar and vanilla together in a bowl. Pour
over the top of the cheesecake and bake for 10 minutes. Transfer
to a wire rack to cool.
Place a circle of pecan halves around the entire outer edge of the
cheesecake. Cover and refrigerate until well chilled, for at least
24 hours or up to 3 days.
To Serve
Release the sides of the springform pan leaving the cake in the bottom
and place the cake on a serving plate. Heat the remaining cajeta
to lukewarm. Drizzle some of it around the plate. Slice the
cake, place the slices on individual plates, drizzle each serving with
more cajeta, and garnish with the remaining chopped nuts. |
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Cajeta
4 cups goat's milk
1 cup sugar
1/2 cup cow's milk
1/4 teaspoon baking soda
1 tablespoon vanilla extract, rum or brandy
1/2 cup pecans, toasted and finely chopped
pinch of sea salt
In a large, heavy saucepan bring the goat's milk to simmer over medium heat.
Add the sugar and stir until completely dissolved.
In a small bowl stir together the cow's milk and baking soda. Ladle in
a small amount of the hot goat's milk, stirring constantly. Remove the
pan from the heat and whisk the soda mixture into the hot goat's milk.
Return the pan to the stove, stir well with a wooden spoon, and continue to
simmer over medium heat, stirring frequently unit the mixture begins to
thicken, about 30 minutes. As the mixture darkens, return the heat to
low and stir constantly unit the cajeta becomes a dark caramel color and
coats the back of a spoon, another 20 minutes or so.
Pour the cajeta into a bowl and let cool, then stir in the vanilla or
liquor. Pour half of the cajeta into another bowl, stir in the
1/2 cup chopped nuts and salt, and set aside. Refrigerate the
remaining cajeta.
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