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Hazelnut Praline Cheesecake Recipe

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This recipe for Hazelnut Praline Cheesecake, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Grace Corvelli
Added: Thursday, January 4, 2007


Crunchy hazelnut praline adds a touch of sophistication to this rich cheesecake. Begin preparing the cake a day before serving.

1-1/4 cups cake flour
1/2 cup plus 2 tablespoons ( 1-1/4 sticks ) chilled unsalted butter, cut into 1/2 inch pieces
1/4 cup ( packed) golden brown sugar

hazelnut praline
4-8-ounce packages cream cheese, room temperature
1 cup sugar
2 tablespoons all purpose flour
2 tablespoons whipping cream
1 teaspoon vanilla extract
4 large eggs

For crust:
Position rack in center of oven: preheat to 350F. Butter 9-inch diameter 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.
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.

Makes 12 to 16 Servings.




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