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Chef Keegan's Pecan Cheesecake

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Chef Keegan’s Pecan Cheesecake

Base:
1/2 pound (2 sticks) cold butter, cut into pieces
2 cups flour
1 cup sugar
2 egg yolks

Center:
1 cup dark corn syrup
1 cup sugar
3 eggs
1 teaspoon vanilla
2 cups pecans

Top:
1 1/2 pounds (24 ounces) cream cheese,
room temperature
3 eggs
1 1/2 cups sugar
1 teaspoon vanilla
3/4 cup orange juice

For the base: In food processor combine flour, sugar and butter. Process until coarse. Add yolks and process to fine meal. Spread dough lightly
into bottom and slightly up side (to allow for shrinkage) of springform
pan. Bake at 375 degrees F. until pale golden. Put sheet pan in bottom
of oven for next step.
For the center: In a bowl, mix eggs with sugar, vanilla and corn syrup.
Add pecans and mix. Pour into springform on top of base and bake until
just the edges are brown and center is barely set. Reduce oven tempera-
ture to 250 degrees F.
For the top: In large mixer on speed 3 using whip attachment whip the
eggs and sugar until pale yellow. Gradually add the cream cheese, bit by
bit, mixing until the mixture is as smooth as possible. Reduce speed and
add orange juice. Continue mixing until smooth. Ladle very gently (place ladle close to surface) over the pecan layer being careful not to break the skin. Fill pan and bake, rotating in 1 hour to avoid burning from hot spots. Cake will feel barely set and still jello-like when shaken lightly. Bake
around 1 1/2 hours total.
 

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