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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