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Category: Cheesecake
Yield/Servings:10 servings
Prep Time: 0 Cook Time: 0 Total Time: 0
1/2 cup coarsely chopped hazelnuts
1/2 cup light corn syrup
1/2 cup firmly packed brown sugar
(1) 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 300°F., 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.)
(2) For Crust: Preheat oven to 350°F. 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.
(3) For Filling: Using electric mixer, beat...
see full recipe at: epicurious.com
Recipe Source: epicurious.com
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Praline Cheesecake with Hazelnut Crust Recipe | Epicurious.com
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Category: Cheesecake
Yield/Servings:
Prep Time: 0 Cook Time: 0 Total Time: 0
1/2 cup coarsely chopped hazelnuts
1/2 cup light corn syrup
1/2 cup firmly packed brown sugar
(1) 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 300°F., 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.)
(2) For Crust: Preheat oven to 350°F. 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.
(3) For Filling: Using electric mixer, beat...
see full recipe at: epicurious.com
Recipe Source: epicurious.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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