Ingredients: |
Ingredients: Crunchy hazelnut praline adds a touch of sophistication to this rich cheesecake. Begin preparing the cake a day before serving.
Crust:
1¼ cups cake flour
1/2 cup plus 2 tablespoons (1-1/4 sticks) unsalted butter, chilled, cut into 1/2 inch pieces
1/4 cup packed brown sugar
Filling:
4 (8 oz) packages cream cheese, room temperature
1 cup sugar
2 tablespoons all purpose flour
2 tablespoons whipping cream
1 teaspoon vanilla extract
4 large eggs
Praline:
3/4 cup sugar
1/4 cup water
1 cup hazelnuts ( about 5 ounces ) toasted and husked.
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Directions: |
Directions:For crust:
Position rack in center of oven: preheat to 350ºF. Butter 9-inch springform pan with 2-3/4 inch high sides.
Mix flour, butter and brown sugar in processor until moist clumps form.
Press mixture onto bottom of prepared pan. Bake until crust is golden(~ 25 to 35 minutes). Cool. Wrap outside of pan with double layer of heavy-duty foil.
For filling:
Reserve 1/2 cup praline for garnish. Grind remaining praline tp powder in processor.
Beat cream cheese and sugar in large bowl until smooth. Beat cream cheese and sugar in large bowl until smooth. Beat in flour, then cream and vanilla. Beat in eggs 1 at a time. Fold in coarsely crushed praline.
Transfer filling to crust. Place springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan.
Bake about 1 hour 20 minutes.
Transfer cake to rack. Run small sharp knife around sides of cake to loosen. Cool completely. Remove foil from pan sides. Chill cake overnight (Can be prepared 3 days ahead. Cover and keep refrigerated. )
Release pan sides. Transfer cake to platter. Mound reserved coarsely crushed praline atop center of cake and serve.
Praline:
Lightly oil baking sheet.
Combine sugar and 1/4 cup water in heavy medium saucepan.
Stir over low heat until sugar dissolves.
Increase heat and boil without stirring until syrup turns golden, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes.
Add hazelnuts and stir until well coated, about 1 minute.
Carefully pour praline onto prepared baking sheet.
Cool until praline hardens. Break praline into pieces. Transfer to resealable plastic bag.
Using rolling pin or mallet, coarsely crush praline.
Can be made 1 month ahead. Store in airtight container and freeze. |
This recipe for Hazelnut Praline Cheesecake is from