Step 1
Place the butter in the bowl of a stand mixer fitted with the paddle attachment, and beat on medium speed until smooth. Add the Redpath® Icing Sugar and beat; 1 minute.
Step 2
Scrape down the sides of the bowl and beat in the egg yolk until fully-combined.
Step 3
Reduce mixing speed to low and beat in the flour and salt until a crumbly dough forms, about 1 minute.
Step 4
Knead dough a couple of times and gather into a ball. Wrap in plastic wrap and chill for 30 minutes.
Step 5
Preheat oven to 375°F (190°C). Grease a 9 inch (23 centimetre) springform pan. Line the bottom with a round of parchment paper and grease the paper.
Step 6
Roll the dough into a 11 inch (28 centimetre) round and ease into the bottom of the prepared pan. Press dough 1 inch (2.5 centimetre) up the sides of the pan. If dough tears, press gently back together.
Step 7
Chill in refrigerator for 15 minutes.
Step 8
Prick the base of the dough all over with a fork. Place a large piece of foil or parchment paper over the dough and fill with pie weights or dried beans. Bake for 15 minutes.
Step 9
Take the crust out of the oven and remove the pie weights and foil.
Step 1
Combine ¾ cup (163 grams) Redpath® Dark Brown Sugar, corn syrup, butter and salt in a medium-sized saucepan. Set over medium heat and stir until sugar has dissolved. Increase heat to medium-high and boil for 1 minute. Remove from heat.
Step 2
In a separate large bowl, whisk the remaining ¼ cup (54 grams) of Redpath® Dark Brown Sugar with the eggs.
Step 3
Whisk a spoonful of the hot sugar mixture into the egg mixture; repeat a couple of times to temper the eggs. Whisk in the remaining sugar mixture. Stir in the raisins, if using.
Step 4
Pour the filling into the parbaked crust and fold a strip of aluminum foil over the edge of the pan so that the exposed edge of the crust is protected from over browning. Bake until filling has a slight crust on top and bubbles gently; 35 to 40 minutes.
Step 5
Remove and set aside to cool.
Step 1
Add the water to a small bowl. Sprinkle the gelatin over top and allow to bloom while mixing the filling.
Step 2
While the gelatin is blooming, place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute.
Step 3
Add the Redpath® Dark Brown Sugar and Redpath® Icing Sugar and mix 3 minutes.
Step 4
Beat in the lemon juice, vanilla and salt until smooth.
Step 5
Add the heavy cream and sour cream, beat 3 minutes.
Step 6
Heat the bloomed gelatin in the microwave, on high, for 30 seconds. Remove and stir. If gelatin is not fully dissolved, repeat microwaving in 5 second increments just until gelatin has dissolved.
Step 7
With the mixer running on medium-low speed, pour in the dissolved gelatin and beat for 2 minutes.
Step 8
Pour the filling over the cooled butter tart filling and decorate with chopped pecans, if desired.
Step 9
Place into the refrigerator to chill for a minimum of 4 hours before serving.
Step 10
Run a small paring knife around the edge to loosen the cake before removing the top of the pan.
Step 11
Slice with a warm knife and serve.
*For a smooth cheesecake filling, be sure that the cream cheese is fully softened to room temperature.
