(1 x 23 cm cheesecake)
Use the basic cheesecake recipe.(creamy baked cheesecake) Replace the lemon zest with 200 g white chocolate that you’ve melted in a bowl over boiling water. (The water mustn’t touch the bowl with the chocolate.) Add the chocolate after the cream and beat well. The baking time stays the same.
Melt 210 g (250 ml) caster sugar over low heat. Caramelize and add 200 g pecan nuts. Stir well and pour onto a baking tray lined with greased baking paper. Let cool completely, then chop. Decorate cheesecake with this praline.