Praline Cheesecake

Products Used

0

82

216

Praline Cheesecake

Ingredients

Crust
1 cup graham cracker crumbs
2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
2 tablespoons butter, melted
Filling
24 ounces cream cheese, softened
1/4 cup Imperial Sugar Dark Brown Sugar
4 large eggs
Optional: 3 tablespoons whiskey or bourbon
2 teaspoons vanilla extract
Topping
1/2 cup firmly packed Imperial Sugar Light Brown Sugar
1 cup Imperial Sugar Extra Fine Granulated Sugar
16 ounces (1 lb) sour cream
3/4 cup whipping cream
4 tablespoons (1/2 stick) butter
1/4 teaspoon salt
1 tablespoon vanilla extract
1 1/2 cups pecan halves

Directions

Preheat oven to 350°F.
To make crust: Crush enough graham crackers with a rolling pin to obtain 1 cup. Add melted butter and sugar and combine well. Press onto the bottom of a 9 inch diameter spring form pan and place in oven for 10 minutes or until golden. Reduce oven to 325°F.
When springform pan is cool enough to handle place it on three layers of aluminum foil and wrap outside of pan with foil. Ensure that no water could penetrate thru foil. Place in a roasting pan and set aside.
This cheesecake can easily be made without the use of a machine, just ensure that cheese is soft and at room temperature. If using a mixer only mix on lowest speed to prevent incorporation of air cells. (Air cells will make the cheesecake rise during baking and once removed from the oven it will fall and crack.)
To make cheesecake: Mix soft cream cheese and sugars on low speed until well blended and no lumps remain. Scrape bowl well. Add one egg at a time waiting for previous added amount to be fully incorporated, scrape bowl and beater in between additions.
Add sour cream, vanilla and whiskey and combine well, pour batter into springform pan.
Pour water into roasting pan about one inch high and place in oven.
Bake until center of cake no longer trembles when tapping sides of pan, about 2 hours. (If cheesecake puffs in middle area it is more than 100% done.) If using a 10 inch pan baking will be shorter.
Allow to cool at room temperature for 30 -60 minutes. Place in the refrigerator overnight.
For pecan praline topping: If desired pre-toast pecans for 8 minutes in a 350°F oven.
In a saucepan bring all the ingredients to a boil excluding the pecans. Boil for three minutes ensuring that mixture will not boil over. Remove from heat and stir in pecans.
Allow to cool for 10 minutes and spread on surface of cake.
Run a sharp knife around edge and bottom of cheesecake and cut into desired size.

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Pastel de Queso y Nueces Garapiñadas

Products Used

0

82

216

Praline Cheesecake

Ingredientes

Para la Masa

1 taza de migajas de galletas Graham
3 cucharadas de Imperial Sugar Azúcar Granulada Extra Fina
3 cucharadas de mantequilla o margarina, derretida

Para el relleno:

24 onzas de queso crema
2 tazas de Imperial Sugar Azúcar Morena Clara
2 cucharadas de harina multiuso
2 cucharadas de vainilla
1/2 taza de nueces pacanas

Direcciones

Caliente el horno a 350° F.

Mezcle todos los ingredientes para la masa y apriételos al fondo de un molde redondo desmontable de 10 pulgadas.
Combine el queso crema y la azúcar morena usando una batidora hasta que queden cremosos. Cuando estén bien mezclados, bata los huevos uno a la vez teniendo cuidado de no batirlo demasiado.
Añada y mezcle el resto de los ingredientes y viértalos sobre la masa.
Hornee en un horno caliente por 55 a 65 minutos. El pastel de queso debe ser observado después de 45 minutos para asegurar que no se cueza demasiado. No abra el horno pues esto causará que el pastel se agriete por encima. Cuando el pastel está listo estará del mismo alto que las orillas.
Después de hornear, saque el pastel del horno y cuidadosamente pásele un cuchillo por las orillas del molde. Déjelo enfriar en una rejilla lejos del calor.