Pecan and Quince Cheesecake is a relatively easy and fast dessert. The key is a well preheated oven and quality products. It satisfies all. The sweetness of the base is stunningly accompanied by the freshness of the frosting. As I previously mentioned, you can enjoy it with any kind of compote. Although, the smoother ones like quince, pear or apples work the best.
This cheesecake is suitable for kids from the age of 2 plus, because of a possible egg white intolerance.
Total Time: 1 hour 30 minutes + an overnight chill in the fridge
150g of roasted pecans, mashed
50g of ground walnuts
170g of your favourable cookies, mashed (I used mixture of whole-wheat cookies and cinnamon and cocoa cookies)
80g of butter, meltedThe Filling:
500g of good quality Mascarpone Cheese
100g of icing sugar, sifted
1 teaspoon of vanilla extract
A splash of lemon juice
1 teaspoon of lemon zest, grated
3 whole eggs
200g of Mascarpone Cheese
4 tablespoons of icing sugar, sifted
1 tablespoon of lemon juice
1 small jar of good quince compote
One day ahead
Preheat the oven to 180 degrees.
The Pecan Crust
First, place the pecans in a small baking tray and roast them for about 10 minutes until nicely smelly and darkened on top.
Meanwhile, in a large mixing bowl place ground walnuts, mashed cookies and stir.
Once the pecans are ready, place them into a blender and blend until smooth texture. Add them into the mixture and give it a good mix.
Pour in the butter and press with hands or in a blender. Mold it into a lightly greased springform (I used 25cm). Press gently in the bottom and sides of the form.
Bake for about 10 minutes. Then, take it out and let it cool down for a bit.
Ease the Mascarpone in a large wide bowl with a spatula and gradually add sugar. Add the vanilla extract, lemon zest and juice and continue mixing until you have it smooth. If you mix with hands, make sure that you don’t over beat it.
Start adding eggs, one at a time. Incorporate well and continue until you get a homogenous fluffy texture.
Next, mold The Filling inside of The Crust and gently beat against the table.
Bake 1 hour on 160 degrees. It shouldn’t darken fast, but if so, cover with a sheet of aluminium foil.
You are ready to go once the quince cheesecake doesn’t tremble too much while you shake it. It needs to be firm, little runny in the middle. Let it cool down on a rack.
Afterwards, ease the springform and refrigerate until next day.
In a small mixing bowl ease the Mascarpone and flavour up with sugar and lemon juice. Whisk with hands until you have a very smooth texture. Taste.
Take your cheesecake out of the fridge. Place a bit of the frosting in the bottom of your serving plate and layer with the cheesecake.
Apply half of the frosting on sides of the cake. Smoothen with a small cake smoother or create waves with a small palette knife. No limits to imagination.
Put the rest of the frosting into a piping bag with a closed star nozzle or a petal nozzle.
Decorate the edge of the cake accordingly to your preference. Do not over do it.
The last, but definitely not least, the compote in the middle. Finish and serve or refrigerate this wonderful Pecan and Quince Cheesecake until serving.
Makes 12 serves.