Sticky Pecan Bourbon Brittle Mascarpone Cheesecake with White Chocolate Ganache

Something magical happens when two bloggers collaborate on a recipe. There’s an explosion of ideas jumping around, creativity vibrating and an animated back and forth. That’s exactly how it went down when I had a foodie play day with Danielle Renov from Peas Love & Carrots. We made up to meet on a whim and decided to bring you all a simple, decadent, rich, complex, delicious cheesecake just in time for Shavuot.

This cheesecake is unlike any I have tried before. We put our brains together and came up with a combination that hits all the right flavors. The depth of caramel mixed with nutty pecans is enhanced by a splash of bourbon. The cake itself is composed of a silky cheese and tangy mascarpone that’s not to be skipped or swapped. And the top is a luscious, rich ganache made from delicate white chocolate. A sprinkling of Maldon salt as well, for good measure. The cake is incredibly simple and can be made in steps. It’s one of those desserts that’s greater than the sum of its parts. You’ll just know when you make it.

If you saw the Instagram stories, you’ll be just as giddy as Danielle and I were to savor each bite of creaminess. Happy holiday!

Sticky Pecan Bourbon Brittle Mascarpone Cheesecake with White Chocolate Ganache

for the Bourbon Pecan Brittle:
2 1/2 cups (300g) roughly chopped pecans
1 cup (200g) butter
2 cups (360g) brown sugar
1 tsp vanilla extract
2 tbsp bourbon
1/8 tsp kosher salt
Place pecans into a medium sized pot over medium high heat and stir for 2 minutes until the pecans just be one fragrant. Add in the rest of the ingredients and stir until all the sugar is dissolved. This should take about 3 minutes. Remove from heat and pour into an ungreased 9” round spring form pan. Set aside and make cheese mixture.

For the Cheesecake layer:
2 cups (500g) Gvina Levana (Israeli cream cheese)
2 cups (450g) Mascarpone cheese
2 eggs
3/4 cup sugar
1 tsp vanilla extract
2 tbsp corn starch

Preheat oven to 350f (180c).  Place all the ingredients in a large bowl and mix using electric beaters for 2 minutes. Pour into the springform pan right onto of the pecan layer. Place in the oven and cook for 45 minutes. Remove from oven and place on a cooling rack for 1 hour and then transfer to the fridge. Allow cheesecake to cool in fridge for at least 5 hours or overnight before adding ganache layer. 

For the ganache:
1 cup (250ml) heavy cream
4, 3.5oz (100g) dairy white chocolate bars, chopped

Place chocolate in a glass or heat proof bowl. Heat cream in a medium size soft pan over medium high heat, stirring often for 2 minutes. Once cream begins to bubble around the edges pour immediately over chocolate. Allow to sit for 8 minutes and then using a rubber spatula stir until mixture is smooth. Allow ganache to cool for 10-12 minutes and the pour over cold cheesecake. Return cake to the fridge for at least 2 hours or until ready to serve. Before serving add 1 tsp of Malden salt. Slice, serve and enjoy!