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White chocolate and pecan nut praline cheesecake

(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.

Top layer

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.

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