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Rustic Cheesecake With Praline Sauce
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Cup Ground chocolate wafers
/2 Stick Butter; melted
Pound Cream cheese; cubed, and at room temperature
Cup Sugar
Eggs
Cup Heavy cream
/2 Cup Flour
Pinch Salt
Teaspoon Pure vanilla extract
Cup Brown sugar
Tablespoon Light corn syrup
Tablespoon Butter
Pinch Salt
/2 Cup Sweetened condensed milk
−1/2 Cup Pecan pieces
Cup Sweetened whipped cream
Fresh mint sprigs
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0 1/2 Fat; 5 Other Carbohydrates
In a mixing bowl, combine the ground wafers and melted butter, together. Mix
well. Press the crust on the bottom of a 10−inch spring−form pan. In a food
processor fitted with a metal blade, puree the cream cheese until smooth.
Add 2 cups of sugar and process until incorporated. With the machine
running, add the eggs, one at a time. Add the cream, flour, salt and 1
teaspoon vanilla, mix well. Using a rubber spatula, scrape down the sides of
the processor. Process until the batter is smooth. Pour the batter over the
crust. Bake for 1 hour and 15 minutes or until the center is firm. Remove
from the oven and run a knife around the sides of the pan. Cool on a wire
rack. Serve either at room temperature or chilled. In a heavy−bottomed
saucepan, combine the remaining sugar, brown sugar, corn syrup, butter,
pinch of salt, and condensed milk. With a wooden spoon, stir until the sugar
dissolves. Continue to cook, stirring, until smooth and light brown, about 8
minutes. Add the remaining vanilla and pecan pieces and continue to cook,
stirring, until the mixture reaches 234 to 240 degrees on a candy
thermometer or the soft ball stage. Remove from the heat and pour over the
cheesecake. Let sauce cool and then slice cake into individual servings.
Garnish each slice with a dollop of whipped cream and a sprig of mint. This
recipe yields 12 to 16 servings.
Rustic Cheesecake With Praline Sauce
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