NOTICE: In preparation for the UnDiet Recipes book this site will no longer have new recipes added to it . But don't despair - if you place yourself on the UnDiet Update list you'll recipe new recipes each month, many of which will not even be in the recipe book!
Preheat oven to 350 degrees.
Place 1 and 1/3 cup chopped pecans on a baking sheet and bake for 5 minutes. Check to see if lightly toasted. If not toasted bake for a few more minutes.
Mix together and press into bottom and up sides of springform pan
Puree in food processor
Pour over crust and bake for 1 hour. Turn oven off, leave door ajar with cheesecake inside for 30 minutes.
In medium saucepan bring to boil
Stir well, turn heat down to low and allow to simmer about ten minutes. If syrup coats a spoon drop a bit into a glass of ice cold water. If it forms a soft squishy ball then it's ready. If it forms threads, allow it to boil a few more minutes then test to see if it forms a soft ball in a fresh glass of ice cold water.
Sprinkle cooled cheesecake with toasted pecans. Drizzle with syrup. Refrigerate for 8 hours.
I came up with this recipe when I was stuck in a cabin in the mountains, and dying for something sweet and chocolatey. I actually used one of those fat and sugar free International Coffee powders instead of refined sugar - hey, when in a crisis, you use what ya' got! I also didn't actually frost anything, I just ate it straight from the bowl. What luxury! I didn't have any measuring equipment with me, so you'll just have to add the cocoa and sugar to taste. But what a great excuse to lick the spoon (over and over again)! Use carob powder in place of the cocoa if you're losing weight.
Beat together
Add enough heavy cream to keep frosting creamy.
Continue beating until frosting is fluffy. Let the frosting rest for about ten minutes to allow the sugar to dissolve, then beat again until well blended.
This dessert can be made up to 2 days ahead and stored in an airtight container.
Mix in large bowl
Cut in 1 cup butter until mixture is finely crumbed.
Add 1 large egg and mix until dough holds together. Pat into a ball. You could use 1/4 cup well-mashed tofu in place of the egg to make this a Neutral dessert.
Press 2/3 of the pastry over the bottom and sides of a 1 1/2-inch-deep, 9-inch-wide round cake pan. Roll remaining pastry between 2 sheets of waxed paper into a 9-inch-wide round. Chill.
Cook over medium-high heat in a nonstick frying pan
Add
Peel 1 sheet of waxed paper from pastry round and invert onto nut-filled torte. Peel off remaining paper. Fold edges of top pastry in until flush with pan rim. Press pastry rim with flour-dipped tines of a fork to seal. Brush top of torte lightly with beaten egg white.
Bake in a 325 degree oven until deep golden brown, about 1 hour.
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last revised January 24, 2004
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