Turtle Cheesecake

Instructions

• 1

  Invert the base of a 23cm springform pan, grease and line with baking paper. Place the ring over the base and clip the side to secure into position. Grease and line the side with baking paper.

• 2

  To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, No Fan, 175°C, for 25 minutes and press Start. Meanwhile, continue to the next step.

  Tip: Recipe has been optimized for the Smart Oven Air Fryer XL.
• 3

  To start the brownie base, place the chocolate and butter in a heatproof bowl over a saucepan of simmering water, do not let the base of the bowl touch the water. Stir until melted and smooth. Remove the bowl from the saucepan.

• 4

  Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the pecans and pulse until coarsely chopped. Remove and set aside.

• 5

  Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Place both sugars, vanilla, salt and the melted chocolate mixture in the processor bowl, and process to combine. With the processor on, add the eggs, one at a time, through the feed chute, process until smooth. Remove the lid, add the flour and cocoa powder and process until smooth, scraping down the side occasionally. Remove the S-blade and fold through half the pecans. Set aside the remaining pecans for garnish. Spread the brownie batter over the base of the prepared pan.

• 6

  Once preheated, place the pan in the oven and bake for 25 minutes, or until the brownie is just cooked and moist crumbs come out when tested with a skewer.

• 7

  Cool the brownie base, in the pan, on a wire rack for 40 minutes.

• 8

  Set the oven to Bake, No Fan, 135°C, for 1 hour 30 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 9

  To make the cheesecake, in the clean processor bowl with the grey spindle and green S-blade, add the cream cheese, sour cream and brown sugar and process until smooth, scraping down the side occasionally. With the processor on, add the eggs, one at a time, through the feed chute, process until combined.

• 10

  Pass the cheesecake mixture through a sieve with the back of a ladle then pour over the brownie base. Once preheated, place in the oven and bake for 1 hour 30 minutes, or until just firm around the edge.

• 11

  Allow the cheesecake to cool on a wire rack for 30 minutes. When almost at room temperature, start the ganache.

• 12

  To make the ganache, in the clean processor bowl with the grey spindle and green S-blade, add both chocolates and process until finely chopped. With the processor on, slowly add the hot cream through the feed chute and process until the chocolate has melted and the mixture is smooth, scraping the base and side occasionally.

• 13

  Carefully pour the ganache over the cheesecake and tilt the pan to evenly coat. Use a skewer to remove any air bubbles. Refrigerate for 8 hours to overnight to set.

• 14

  To make the caramel, soak the gelatin in iced cold water for 1 to 2 minutes to soften. Remove the gelatin from the water and squeeze to remove any excess water. Place the sugar in a pan over high heat and melt until it turns deep golden brown. Stir in the cream, taking care as it will splatter. Boil for 1 minute, stirring to dissolve the sugar. Remove from the heat. Add the sea salt and gelatin and stir. Allow the caramel to cool for 10 minutes.

• 15

  Spoon the caramel over the top of the cheesecake, sprinkle with the remaining pecans and serve.