Rustic Cheesecake With Praline Sauce

Recipe Ingredients

2 cups	220g / 7.8oz	Ground chocolate wafers
1/2		Butter - melted
3 lbs	1362g / 48oz	Cream cheese - cubed, and
		At room temperature
3 cups	594g / 20oz	Sugar
6		Eggs
1 cup	237ml	Heavy cream
1/2 cup	31g / 1.1oz	Flour
1		Salt
2 teaspoons	10ml	Pure vanilla extract
1 cup	160g / 5.6oz	Brown sugar
2 tablespoons	30ml	Light corn syrup
2 tablespoons	30ml	Butter
1		Salt
1/2 cup	118ml	Sweetened condensed milk
1 1/2 cups	355ml	Pecan pieces
2 cups	474ml	Sweetened whipped cream
		Fresh mint sprigs

Recipe Instructions

In a mixing bowl, combine the ground wafers and melted butter, together. Mix well. Press the crust on the bottom of a 10-inch spring-form pan.

In a food processor fitted with a metal blade, puree the cream cheese until smooth. Add 2 cups of sugar and process until incorporated. With the machine running, add the eggs, one at a time. Add the cream, flour, salt and 1 teaspoon vanilla, mix well. Using a rubber spatula, scrape down the sides of the processor. Process until the batter is smooth.

Pour the batter over the crust. Bake for 1 hour and 15 minutes or until the center is firm. Remove from the oven and run a knife around the sides of the pan. Cool on a wire rack. Serve either at room temperature or chilled.

In a heavy-bottomed saucepan, combine the remaining sugar, brown sugar, corn syrup, butter, pinch of salt, and condensed milk. With a wooden spoon, stir until the sugar dissolves. Continue to cook, stirring, until smooth and light brown, about 8 minutes. Add the remaining vanilla and pecan pieces and continue to cook, stirring, until the mixture reaches 234 to 240 degrees on a candy thermometer or the soft ball stage. Remove from the heat and pour over the cheesecake. Let sauce cool and then slice cake into individual servings.

Garnish each slice with a dollop of whipped cream and a sprig of mint.

This recipe yields 12 to 16 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B42 broadcast 06-18-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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