Praline Cheesecake With Hazelnut Crust
Serves: 4
Luisa Champlin
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
56
Sourness
42
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 cup
Light Corn Syrup2 tbsps
Dark Brown Sugar2 tbsps
Sugar1 cup
Sour Cream1 cup
All-Purpose Flour1 tsp
Vanilla Extract3 cup
Whipping Cream (chilled)Directions:
1
For Praline: Lightly butter cookie sheet
2
Stir chopped hazelnuts, corn syrup and brown sugar in heavy small saucepan over low heat until sugar dissolves
3
Increase heat and boil mixture until candy thermometer registers 300°F
4
, tilting pan if necessary to submerge end of thermometer, about 10 minutes
5
Pour praline mixture onto prepared cookie sheet
6
Let cool
7
Break praline into 1-inch pieces
8
Grind finely in food processor
9
(Praline can be prepared up to 1 week ahead
10
Wrap tightly in aluminum foil and refrigerate
11
) Lightly butter cookie sheet
12
Stir chopped hazelnuts, corn syrup and brown sugar in heavy small saucepan over low heat until sugar dissolves
13
Increase heat and boil mixture until candy thermometer registers 300°F
14
, tilting pan if necessary to submerge end of thermometer, about 10 minutes
15
Pour praline mixture onto prepared cookie sheet
16
Let cool
17
Break praline into 1-inch pieces
18
Grind finely in food processor
19
(Praline can be prepared up to 1 week ahead
20
Wrap tightly in aluminum foil and refrigerate
21
) For Crust: Preheat oven to 350°F
22
Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides
23
Finely grind graham crackers, hazelnuts and brown sugar in processor
24
Add butter and Frangelico and process until crumbs are evenly moistened
25
Press crumb mixture onto bottom of prepared pan
26
Bake 10 minutes
27
Cool on rack
28
Maintain oven temperature
29
Preheat oven to 350°F
30
Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides
31
Finely grind graham crackers, hazelnuts and brown sugar in processor
32
Add butter and Frangelico and process until crumbs are evenly moistened
33
Press crumb mixture onto bottom of prepared pan
34
Bake 10 minutes
35
Cool on rack
36
Maintain oven temperature
37
For Filling: Using electric mixer, beat cream cheese with 1/2 cup sugar until light and fluffy
38
Add yolks 1 at a time, beating after each addition until just blended
39
Add sour cream, flour, Frangelico and vanilla and beat just until mixture is smooth
40
Stir in ground praline
41
Using clean dry beaters, beat egg whites until soft peaks form
42
Gradually add 1/3 cup sugar and beat until stiff but not dry
43
Fold egg whites into cream cheese mixture in two additions
44
Pour filling into prepared crust
45
Bake cake until center is just set, about 50 minutes
46
Turn off oven and leave cake in oven 40 minutes longer
47
Transfer cheesecake to rack and cool to room temperature
48
Cut around pan sides with small sharp knife to loosen cheesecake
49
Cover and refrigerate overnight
50
Release pan sides
51
Beat whipping cream and 2 tablespoons sugar to firm peaks
52
Transfer to pastry bag fitted with medium star tip
53
Pipe rosettes of cream decoratively around edge of cake
54
Arrange 1 hazelnut atop each rosette
55
Dust top of cheesecake with cocoa powder
56
(Can be prepared 4 hours ahead; refrigerate
57
) Using electric mixer, beat cream cheese with 1/2 cup sugar until light and fluffy
58
Add yolks 1 at a time, beating after each addition until just blended
59
Add sour cream, flour, Frangelico and vanilla and beat just until mixture is smooth
60
Stir in ground praline
61
Using clean dry beaters, beat egg whites until soft peaks form
62
Gradually add 1/3 cup sugar and beat until stiff but not dry
63
Fold egg whites into cream cheese mixture in two additions
64
Pour filling into prepared crust
65
Bake cake until center is just set, about 50 minutes
66
Turn off oven and leave cake in oven 40 minutes longer
67
Transfer cheesecake to rack and cool to room temperature
68
Cut around pan sides with small sharp knife to loosen cheesecake
69
Cover and refrigerate overnight
70
Release pan sides
71
Beat whipping cream and 2 tablespoons sugar to firm peaks
72
Transfer to pastry bag fitted with medium star tip
73
Pipe rosettes of cream decoratively around edge of cake
74
Arrange 1 hazelnut atop each rosette
75
Dust top of cheesecake with cocoa powder
76
(Can be prepared 4 hours ahead; refrigerate)