Praline Cheesecake with Hazelnut Crust

1 servings

Try this Praline Cheesecake with Hazelnut Crust recipe, or post your own recipe for Praline Cheesecake with Hazelnut Crust

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Praline Cheesecake with Hazelnut Crust Ingredients

PRALINE	; (8-ounce)
1/2 c Coarsely chopped hazelnuts	1/2 c Plus 1/3 cup sugar
1/2 c Light corn syrup	4 Eggs separated
1/2 c Firmly packed brown sugar	1 c Sour cream
CRUST	1/2 c All purpose flour
6 Whole graham crackers;	3 tb Frangelico
1/2 c Hazelnuts; (about 2 ounces)	1 ts Vanilla extract
2 tb Dark brown sugar	3/4 c Chilled whipping cream
1/4 c Unsalted butter; melted (1/2	2 tb Sugar
2 tb Frangelico; (hazelnut	Roasted hazelnuts
FILLING	Cocoa powder
2 pk Cream cheese; room

Instructions for Praline Cheesecake with Hazelnut Crust

For Praline: Lightly butter cookie sheet. Stir chopped hazelnuts, corn syrup and brown sugar in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil mixture until candy thermometer registers 300F., tilting pan if necessary to submerge end of thermometer, about 10 minutes. Pour praline mixture onto prepared cookie sheet. Let cool. Break praline into 1-inch pieces. Grind finely in food processor. (Praline can be prepared up to 1 week ahead. Wrap tightly in aluminum foil and refrigerate.) For Crust: Preheat oven to 350F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind graham crackers, hazelnuts and brown sugar in processor. Add butter and Frangelico and process until crumbs are evenly moistened. Press crumb mixture onto bottom of prepared pan. Bake 10 minutes. Cool on rack. Maintain oven temperature. For Filling: Using electric mixer, beat cream cheese with 1/2 cup sugar until light and fluffy. Add yolks 1 at a time, beating after each addition until just blended. Add sour cream, flour, Frangelico and vanilla and beat just until mixture is smooth. Stir in ground praline. Using clean dry beaters, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold egg whites into cream cheese mixture in two additions. Pour filling into prepared crust. Bake cake until center is just set, about 50 minutes. Turn off oven and leave cake in oven 40 minutes longer. Transfer cheesecake to rack and cool to room temperature. Cut around pan sides with small sharp knife to loosen cheesecake. Cover and refrigerate overnight. Release pan sides. Beat whipping cream and 2 tablespoons sugar to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream decoratively around edge of cake. Arrange 1 hazelnut atop each rosette. Dust top of cheesecake with cocoa powder. (Can be prepared 4 hours ahead; refrigerate.) Serves 10. Bon Appetit November 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: Cream CheeseCuisine: Uncategorized