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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Praline Cheesecake
 Categories: Cheesecakes
      Yield: 1 Cheesecake
 
MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  All-purpose flour
    1/2 c  Sugar
      1 c  Unsalted butter;
           - well chilled,
           - cut in pieces
      2    Egg yolks

MMMMM--------------------------FILLING-------------------------------
      1 c  Sugar
      1 c  Dark corn syrup
      3    Eggs
      1 ts Vanilla
      2 c  Pecans (8 oz);
           - toasted, chopped

MMMMM--------------------------TOPPING-------------------------------
    3/4 c  Sugar
      2    Eggs; at room temperature
      1 ts Vanilla
     16 oz Cream cheese;
           - cut into pieces,
           - at room temperature
      1 c  Fresh orange juice

MMMMM-----------------------PRALINE SAUCE----------------------------
      1 c  Unsalted butter
      2 c  Sugar
      1 lg Red apple; peeled; cored,
           - cut into large pieces
    3/4 c  Fresh orange juice
      1 c  Pecans (4 oz);
           - toasted, chopped
 
  Crust:
  
  Preheat oven to 375?F. Grease a 10" springform pan. Wrap foil around
  outside bottom of pan, and 2" up the outside of the pan. Mix flour and
  sugar in processor or mixer. Cut in butter, using on/off pulses, until
  mixture resembles coarse meal. Add yolks and mix until dough just
  begins to come together. Gather dough into a ball; press into bottom
  of repared pan. Bake crust until golden brown, about 20 minutes. Cool
  slightly. Maintain oven temperature of 375?F.
  
  Filling:
  
  Blend sugar, corn syrup, eggs, and vanilla in processor. Mix in
  pecans. Pour filling over crust. Set the springform pan on a heavy
  baking sheet. Bake until the edges of the filling are set, but center
  remains soft, about 15 to 25 minutes. Cool. Reduce oven temperature
  to 250?F.
  
  Topping:
  
  Using processor, mix sugar, eggs, and vanilla. Gradually add cream
  cheese, and process until very smooth. Blend in orange juice. Pour
  mixture over pecan filling. Bake until top of cake is golden brown,
  and center remains firm when pan is moved, about 2 hours.
  
  Importabt! Do not bake in the oven over 250?F, as this will cause
  the cake to become very, very, dry.
  
  Cool completely in pan on cooling rack. Cover and refrigerate
  overnight. Remove foil and pan sides. Slice and serve.
  
  Bobbie's suggested changes:
  
  * In the filling, add 1/4 cup Captain Morgan Spiced Rum. * In the
  topping, cut the orange juice to 1/2 cup and add 1/2 cup Captain
  Morgan Spiced Rum.
  
  For a special occasion, I made a Praline sauce, to pour over sliced
  servings.
  
  Praline Sauce:
  
  Melt butter in heavy, large saucepan over medium heat. Mix in sugar
  and apple. Cook until sauce turns caramel color. Be sure to stir
  continuously, about 12 to 15 minutes, so the sauce doesn't scorch.
  Mix in orange juice. Strain into a bowl. Allow to stand at room
  temperature. This can be made a day ahead of serving. At serving
  time, heat in microwave before using. Just before serving, mix in
  chopped pecans.
  
  Recipe by Bobbie Kopf
 
MMMMM
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