Rustic Cheesecake With Praline Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 cup: Ground chocolate wafers,
1/2 Stick: butter, melted
3 lbs: Cream cheese, cubed and room
Temperature,
3 cup: Sugar,
6: Eggs,
1 cup: Heavy cream,
1/2 cup: Flour,
pn Salt,
2 tsp: Pure vanilla extract,
1 cup: Brown sugar,
2 tbsp: Light corn syrup,
2 tbsp: Butter,
pn Salt,
1/2 cup: Sweetened condensed milk,
1 1/2 cup: Pecan pieces,
2 cup: Sweetened whipped cream,
Sprigs of fresh mint,
Directions:
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 F on a candy thermometer or the soft ball stage. Remove from
the heat and pour over the cheesecake. Let sauce cool and then slice
into individual servings.
Garnish each slice with a dollop of whipped cream and a sprig of mint.
Yield: 12 to 16 servings
EMERIL LIVE SHOW #EMIB42 MANLY MAN II
Source from luhu.jp
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 F on a candy thermometer or the soft ball stage. Remove from
the heat and pour over the cheesecake. Let sauce cool and then slice
into individual servings.
Garnish each slice with a dollop of whipped cream and a sprig of mint.
Yield: 12 to 16 servings
EMERIL LIVE SHOW #EMIB42 MANLY MAN II
Source from luhu.jp
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