Nouveau Cheesecake

Crust:
1 cup (250 mL) all-purpose flour
1/4 cup (50 mL) sugar
1/2 cup (125 mL) pecan pieces
1/2 tsp (2 mL) Windsor^® Sea Salt
1/2 cup (125 g) cold butter, cubed
 
Cheesecake:
3 pkgs (250 g each) brick cream cheese, softened
3/4 cup (175 mL) sugar
3 Tbsp (45 mL) all-purpose flour
2 tsp (10 mL) vanilla extract
3/4 cup (175 mL) sour cream
3 eggs

Preparation
Crust:
Line 9-inch (23 cm) square baking pan with foil, ends extending over sides. Heat oven to 350° F (180° C).
Place flour, sugar, pecans, and salt in food processor. Pulse until combined. Add butter; process until mixture is crumbly, about 30 seconds. Press evenly into pan. Bake 10-12 minutes or until lightly golden.
 
Cheesecake:
Reduce oven temperature to 325° (165° C).
Beat cream cheese, sugar, flour, and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed, just until blended. Pour over crust.
Bake 35 - 40 minutes or until centre is almost set. Cool. Refrigerate at least 4 hours or overnight. Use foil handles to remove cheesecake from pan.
Cut into small rectangles or triangles. Just before serving, top with topping(s).
 
Toppings:

1. Peppered Strawberry Coulis: Place 4 cups (1L) hulled and halved fresh strawberries in medium pan; add 1 Tbsp (15 mL) sugar, 1 tsp (5 mL) balsamic vinegar, and 1/4 tsp (1 mL) ground Windsor^® Black Peppercorns. Cook, stirring frequently, 10 minutes or until sauce is starting to thicken. Cool. Serve over Cheesecake Minis; finish with additional ground Windsor^® Black Peppercorns. Makes 1-2/3 cups (400 mL)
2. Salted Chocolate Topping: Heat 1/2 cup (125 mL) whipping cream (35% M.F.) in small saucepan just until bubbles form around edge. Remove from heat; stir in 4 squares chopped semi-sweet chocolate and a pinch of ground Windsor Extra Coarse Sea Salt or Kosher Salt until melted and smooth. Serve over Cheesecake Minis; finish with additional ground Windsor^® Extra Coarse Sea Salt or Kosher Salt. If desired, top with chocolate shavings. Makes 3/4 cup (175 mL)
3. Dulce de Leche Toasted Pecan Sauce: Place 1/2 cup (125 mL) coarsely chopped pecans in dry frypan over medium heat. Stir until fragrant and lightly toasted, about 1 to 2 minutes. Add 1/2 cup (125 mL) dulce de leche and 2 Tbsp (30 mL) milk or cream; stir until creamy and smooth. For thinner sauce, add more milk, 1 tsp (5 mL) at a time. Cool slightly before serving over Cheesecake Minis; finish with ground Windsor^® Extra Coarse Sea Salt or Kosher Salt. Makes 3/4 cup (175 mL)