Rustic Cheesecake With Praline Sauce
Instructions:
- 2 Cup Ground chocolate wafers
- 1/2 Stick Butter; melted
- 3 Pound Cream cheese; cubed, and at room temperature
- 3 Cup Sugar
- 6 Eggs
- 1 Cup Heavy cream
- 1/2 Cup Flour
- 1 Pinch Salt
- 2 Teaspoon Pure vanilla extract
- 1 Cup Brown sugar
- 2 Tablespoon Light corn syrup
- 2 Tablespoon Butter
- 1 Pinch Salt
- 1/2 Cup Sweetened condensed milk
- 1−1/2 Cup Pecan pieces
- 2 Cup Sweetened whipped cream
- Fresh mint sprigs
- 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.