Rustic Cheesecake with Praline Sauce (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 90 Minutes |
Ready In: 110 Minutes Servings: 12 |
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Ingredients:
2 cups ground chocolate wafers |
1/2 stick butter, melted |
3 pounds cream cheese, cubed and room temperature |
3 cups sugar |
6 eggs |
1 cup heavy cream |
1/2 cup flour |
pinch of salt |
2 teaspoons pure vanilla extract |
1 cup brown sugar |
2 tablespoons light corn syrup |
2 tablespoons butter |
pinch of salt |
1/2 cup sweetened condensed milk |
1 1/2 cups pecan pieces |
2 cups sweetened whipped cream |
sprigs of fresh mint |
Directions:
1. Preheat oven to 325 degrees.
2. 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.
3. Garnish each slice with a dollop of whipped cream and a sprig of mint.
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