Pastry by Saloni

Pecan Biscuit Base Instructions
1 Preheat the oven to 325 f (160C). Prepare an 8-inch springform pan. Wrap the outside of the springform pan with aluminum foil. Make sure it’s well-sealed.
2 Finely crush the biscuits & pecans in a food processor.
3 Combine biscuits, pecans & melted butter in a bowl to get a mixture resembling wet sand.
4 Transfer the mixture to the springform pan.
5 Use the flat bottom of a glass or spoon to press into an even layer with an approximate of 1/4 inch thickness on the base & around the sides of the pan as shown.
6 Place it in the fridge for 30 minutes to set.
Cheesecake Filling Instructions
8 In a bowl combine and mix cream cheese and yogurt and mix with an electric whisk or a paddle attachment fitted in a stand mixer until it is soft and creamy.
9 Add light brown sugar, vanilla, salt, mix it all until well combined.
10 Add whipping cream & corn starch, mix until it is smooth without any lumps of cream cheese.
11 Pour the cheesecake mixture into the pan. Spread it in an even layer.
12 Make a water bath or use a steam tray in the oven and bake for 40-45 minutes.
13 When the edges of the cheesecake have slightly risen and appear set. Turn the oven off and crack the oven door slightly. Allow the cheesecake to cool for 45 minutes.
14 Remove from the oven. Let it cool completely at room temperature and then in the fridge for 4-5 hours.
Caramel Pecan Topping Instructions
16 Combine butter, sugar & corn syrup in a saucepan.
17 Bring it to a simmer & boil for a minute until sugar is dissolved.
18 Pour whipping cream & boil for 30 seconds to get a thick consistency
19 Add pecans & mix. Let it cool completely & spread it all over the cheesecake just before serving.