Brown Sugar Chewies Cheesecake

Thanks to Paula Deen and Giada De Laurentiis
I combine to recipe together Brown Sugar Chewies and Mascarpone Cheesecake with Almond Crust
just because I don't some ingredients.่





For crust

• 1/2 cup chopped pecans
• 2/3 cup graham cracker crumbs
• 3 tablespoons sugar
• 1 tablespoon unsalted butter, melted

Baking the first one and break and mix with the 2nd ingredient

• 1/4 cup butter
• 1 cup packed light brown sugar
• 1 egg, beaten
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped pecans

Method: Crust
First: Preheat oven to 350 degrees F.
Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F. Set aside until cool
Second: Preheat oven to 350 degrees F.
After first crust coold down break it. Spray an 8-inch square pan with vegetable oil cooking spray.
In a small saucepan, melt the butter. Turn off the heat, add the brown sugar and stir until smooth. Stir in the egg. Stir together the flour and baking powder and stir into the brown sugar mixture. Stir in the vanilla and frist crsut. Pour the batter into the prepared pan and bake for 20 minutes. When cool, dust the top with a sifting of confectioners' sugar.
Filling:

• 2 (8-ounce) packages cream cheese, room temperature
• 1/2 + 1/2 of 1/4 cups sugar
• 1 teaspoons fresh lemon juice
• 1/2 teaspoon vanilla extract
• 3 medium eggs, room temperature

Method:
For the filling: Using an electric mixer, beat the cream cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition. Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
Topping:

• 1 cup strawberries, rinsed and hulled
• 2 tbl sugar
• 14 lemon, zest finely grated and juiced
• 1/2 cup milk
• 1/4 vanilla exact ,
• 1/2 tablespoons butter
• 1/2 of 1/2 tsp kosher salt

Method:
Cut strawberries into medium-size dice. In a small saucepan over medium-low heat, add strawberries, 1/4 cup sugar, and lemon juice. Cook until berries are soft and the juices have thickened slightly, about 10 to 15 minutes. Set aside to cool.
Original I use 3 recipes to make this dessert Brown Sugar Chewies + Mascarpone Cheesecake with Almond CrustCheese and Risotto-Style Strawberry Rice Pudding (strawberry)