About the Recipe
8 oz shortbread cookies
1/3 cup pecans (about 1 ½ ounces)
2 Tbsp (1/4 stick) unsalted butter, melted
1 cup whipping cream
1 cup packed dark brown sugar
½ cup sweetened condensed milk
12 oz of cream cheese, room temperature
2-8 oz containers mascarpone cheese, room temperature
1 ½ Tbsp all purpose flour
1 ¼ cup sugar
1 tsp vanilla extract
1/2 tsp fresh lemon juice
4 large eggs, room temperature
For the Crust
Preheat oven to 350°. Wrap the outside of a 9-inch springform pan with 2 ¾ inch tall sides with 3 layers of heavy-duty tin foil. Finely chop shortbread cookies and pecans in the food processor. Add melted butter and process until crumbs are moistened. Press crumb mixture on bottom of prepared pan. Bake crust until golden brown, about 15 minutes.
For the Filling
Use an electric mixer to beat cream cheese in large bowl until smooth. Add mascarpone and flour; beat until smooth, occasionally scraping down sides of the bowl. Gradually add sugar and beat until smooth. Beat in vanilla and lemon juice. Add eggs one at a time, beating until blended after each addition. Pour filling over crust. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan so it comes halfway up the sides of the springform pan. Bake the cheesecake at 325° for 1 hour and 15 minutes, or until the top is golden and the cake is almost set (center 2 inches will move slightly when the pan is gently shaken.) Cool cake on the rack for one hour. Refrigerate uncovered overnight.
For the Sauce
Combine whipping cream and brown sugar in a heavy medium saucepan. Stir over medium heat until the sugar dissolves. Boil until the mixture is reduced to 1 cup, stirring occasionally, about 5 minutes. Stir in sweetened condensed milk. (Can be made one day ahead…Cover and chill sauce. Rewarm over medium-low heat just until warm and pourable.) Makes about 1 1/3 cups.
Pecans can be arranged decoratively on top of the cheesecake. Cut the cake into wedges. Serve with Dulce de Leche sauce.