Rustic cheesecake with praline sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Ground chocolate wafers |
| ½ | Stick butter, melted | |
| 3 | pounds | Cream cheese, cubed and room |
| Temperature | ||
| 3 | cups | Sugar |
| 6 | Eggs | |
| 1 | cup | Heavy cream |
| ½ | cup | Flour |
| pinch | Salt | |
| 2 | teaspoons | Pure vanilla extract |
| 1 | cup | Brown sugar |
| 2 | tablespoons | Light corn syrup |
| 2 | tablespoons | Butter |
| pinch | Salt | |
| ½ | cup | Sweetened condensed milk |
| 1½ | cup | Pecan pieces |
| 2 | cups | 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
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