Cheesecake ( pecan with praline sauce )

1 servings

Ingredients

Quantity Ingredient
1½ cup All-purpose flour
¾ cup Sugar
1 cup Unsalted butter -
Well-chilled, cut into
Pieces
2 Egg yolks
1 cup Sugar
1 cup Dark corn syrup
3 Eggs
1 teaspoon Vanilla
2 cups Chopped toasted pecans
(about 8 ounces)
1 cup Sugar
2 Eggs - room temperature
1 teaspoon Vanilla
16 ounces Cream cheese - room
Temperature, cut into
Pieces
1 cup Fresh orange juice
PRALINE SAUCE - See recipe

Directions

FILLING:

TOPPING:

FOR CRUST: Preheat oven to 375F. Grease 10-inch springform pan. Wrap foil around outside of bottom and 2 inches up outside of pan. Mix flour and sugar in processor. Cut in butter using on/off turns until mixture resembles coarse meal. Add yolks and mix until dough just begins to come together. Gather dough into ball; press into bottom of prepared pan. Bake crust until golden brown, about 20 minutes.

Cool slightly. Maintain oven temperature.

FOR FILLING: Blend sugar, corn syrup, eggs and vanilla in large bowl.

Mix in pecans. Pour filling over crust. Set springform on heavy baking sheet. Bake until edges of filling are set but center remains soft, about 15 minutes. Cool while making topping. Reduce oven temperature to 250F.

FOR TOPPING: Using electric mixer, blend sugar, eggs and vanilla in large bowl. Gradually add cream cheese and beat until smooth. Blend in orange juice. Pour over pecan filling. Bake until top of cake is golden brown and center remains firm when pan is moved, about 1 hour 50 minutes. Cool completely in pan on rack. Cover and refrigerate overnight.

Remove foil and pan sides. Slice and serve cheesecake, passing Praline Sauce separately.

Recipe from George's at the Cove, La Jolla, California. Source: Bon Appetit - December, 1987

From: Kaz Langridge Date: 19 Feb 96

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