Praline-crunch cheesecake

Yield: 16 Servings

Measure Ingredient
20 Vanilla wafers
1 tablespoon Canola oil
2½ cup Cottage cheese; lowfat
12 ounces Reduced-fat cream cheese (not nonfat); softened
⅔ cup Granulated sugar
⅓ cup Light brown sugar; packed
¼ cup Cornstarch
1 large Egg
2 larges Egg whites
1 cup Fat-free plain yogurt
3 tablespoons Bourbon
1½ teaspoon Vanilla extract
½ cup Granulated sugar
⅓ cup Water
¼ cup Pecans; finely chopped

CRUST

FILLING

PECAN PRALINE TOPPING

TO MAKE CRUST: Preheat oven to 325øF. Lightly oil a 9-inch springform pan or coat it with nonstick spray. Put a kettle of water on to heat for the water bath. Wrap outside of pan with a double thickness of foil to prevent water from seeping in.

In a food processor, finely grind vanilla wafers. Add oil and process until well combined. Press into bottom of pan.

TO MAKE FILLING: In a food processor, puree cottage cheese until smooth, stopping to scrape down sides of bowl. Add cream cheese, granulated and brown sugars and cornstarch. Process until smooth. Add egg, egg whites, yogurt, bourbon, if using, and vanilla; process until smooth. Pour over crust.

Place cheesecake in a shallow roasting pan and pour in enough boiling water to come ½ inch up the outside of the springform pan. Bake for 50 to 60 minutes, or until edges are set but center still jiggles when pan is tapped.

Turn off oven. Spray a knife with non-stick spray and run it around the inside edge of the pan. Let cheesecake stand in the oven, with door ajar, for 1 hour. Remove cheesecake from water bath and transfer to a wire rack; let cool. Refrigerate, uncovered, until chilled; cover with plastic wrap.

Just before serving, sprinkle cheesecake with Pecan Praline Topping.

TO MAKE PECAN PRALINE TOPPING: Lightly oil a baking sheet or coat it with non-stick spray.

In a small heavy saucepan, combine sugar and water. Bring to a simmer over low heat, stirring occasionally, until sugar melts. Increase heat to medium-high and cook, without stirring, until syrup turns medium amber, 3 to 5 minutes. Immediately remove from heat and stir in pecans. Pour onto prepared baking sheet, spreading in a thin layer. Let stand until praline is cool and brittle.

Slide a metal spatula under praline to loosen it from pan; crack into small pieces. Place in a food processor and pulse until coarsely crushed or ground.

NOTES : The cheesecake will keep, covered, in the refrigerator for up to = 2 days. The praline will keep, thightly covered, at room temperature for up to 3 = days.

Recipe by: Eating Well (November 1997) Posted to recipelu-digest by Nesb2<Nesb2@...> on Mar 3, 1998

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