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Praline-Crunch Cheesecake

Author: chefs-mate Cooking Method: Baking, Boiling, Roasting, Stewing Cuisine: Global Courses: Desserts

Difficulty: Beginner

Servings: 16 Calories: 3352.4

Dietary:

V Vegetarian

Description

This Praline-Crunch Cheesecake is a decadent dessert that balances the smooth, tangy richness of a cottage and cream cheese filling with the sweet, nutty crunch of homemade pecan praline. The use of cottage cheese yields an incredibly light yet dense texture, while the bourbon-infused filling adds a sophisticated depth of flavor. The vanilla wafer crust provides a sturdy, buttery base that holds up to the creamy filling. Topped with shattered pecan praline, this cake offers a delightful contrast in textures with every bite. It is perfect for holiday gatherings, birthday celebrations, or any special occasion where you want to impress your guests. Make it a day ahead to allow the flavors to meld and the texture to set perfectly.

Directions

Preheat oven to 325ÂÂ°F (163ÃÂ°C).
Lightly oil a 9-inch springform pan or coat it with nonstick spray.
Put a kettle of water on to heat for the water bath.
Wrap the outside of the pan with a double thickness of foil to prevent water from seeping in.
In a food processor, finely grind the vanilla wafers until they resemble coarse crumbs.
Add the canola oil and process until well combined and moist.
Press the crumb mixture firmly into the bottom of the prepared springform pan.
In a food processor, puree the cottage cheese until completely smooth, stopping to scrape down the sides of the bowl.
Add the cream cheese, granulated sugar, brown sugar, and cornstarch to the processor.
Process until the mixture is smooth and creamy.
Add the egg, egg whites, yogurt, bourbon (if using), and vanilla extract; process until fully combined.
Pour the filling over the crust in the pan.
Place the springform pan in a large roasting pan.
Pour enough boiling water into the roasting pan to come about 1/2 inch up the sides of the springform pan.
Bake for 50 to 60 minutes, or until the edges are set but the center still jiggles slightly when the pan is tapped.
Turn off the oven.
Spray a knife with nonstick spray and run it around the inside edge of the pan to loosen the cake.
Let the cheesecake stand in the oven with the door ajar for 1 hour.
Remove the cheesecake from the water bath and transfer to a wire rack to cool completely.
Refrigerate, uncovered, until chilled, then cover with plastic wrap.
For the praline, lightly oil a baking sheet or coat it with non-stick spray.
In a small heavy saucepan, combine the sugar and water.
Bring to a simmer over low heat, stirring occasionally, until the sugar dissolves.
Increase heat to medium-high and cook without stirring until the syrup turns a medium amber color, about 3 to 5 minutes.
Immediately remove from heat and stir in the chopped pecans.
Pour the mixture onto the prepared baking sheet, spreading it into a thin layer.
Let stand until the praline is cool and brittle.
Slide a metal spatula under the praline to loosen it; crack it into small pieces.
Place the praline pieces in a food processor and pulse until coarsely crushed.
Just before serving, sprinkle the cheesecake with the pecan praline topping.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 3352.4kcal

% Daily Value *
Total Fat 134.4g207%
Saturated Fat 72.6g363%
Cholesterol 342.0mg114%
Sodium 1653.9mg69%
Total Carbohydrate 454.1g152%
Dietary Fiber 167.2g669%
Sugars 177.2g
Protein 103.2g207%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Praline-Crunch Cheesecake