Pecan pie cheesecake

You will require a 20 cm (8 inch) loose based cake tin, base lined.

PECAN CRUST
5oz of pecan pieces
7oz of brown sugar
1¾ glass of water
---> toast the chopped pecans for 5 minutes in the oven at 160°/ 320F
---> mix water and sugar in a pan, put on low het and bring to a
boil, stirring often. When it thickens, take it off the heat and stop
the (bain marie hm). Stir in the nuts before it hardens, then spread
on a cookie sheet lightly swept with oil. Let cool in the fridge.

CRUMBLE CRUST
1½oz of salt(ed butter
3oz of floor
2 tablespoon of brown sugar
---> Mix everything (everything what?) manually til you get a crumble
type dough, store in the fridge for later.

CHEESECAKE FILLING
12oz of Mascarpone cheese (creamy) or Ricotta cheese (firm)
12oz of Philadelphia cheese
1 teaspoon of vanilla essence
3¾oz of brown sugar
3 eggs
1 egg yolk
a pinch of lemon zest
---> Mix slowly, adding ingredients one after the others slowly.
---> grease the tin with butter. Pour in and bake in a low oven,
150C/300F, until the centre just wobbles and the top is golden brown
---> After 40mn, add the crumble dough on the cake so it bakes too
---> When the cake is done, take it out of the oven and spread the
caramelized pecans on top evenly. Refrigerate at least 6 hours before
serving.

Serve with a cup of cofee, Bon Appétit !