Monday, July 30, 2012

National Cheesecake Day

Praline-Crusted Cheesecake
(Pictured in the photo above)

Crumbled pralines and sugared shortbread make an out-of-this-world 
crust for classic cheesecake.

  • 2 cups crushed shortbread cookies (about 28 cookies)
  • 3 tablespoons butter or margarine, melted
  • 4 Pralines, coarsely crumbled
  • 5 (8-ounce) packages cream cheese, softened
  • 1 3/4 cups sugar
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons vanilla extract
  • 4 large eggs
  • 2 egg yolks
  • 1/3 cup whipping cream
  • 1 teaspoon grated lemon rind
  • 2 (8-ounce) containers sour cream
  • 1/3 cup sugar
  • Garnish: crumbled Pralines    Pralines, coarsely crumbled
  1. Combine cookie crumbs and butter. Press into bottom and up sides of a greased 10-inch springform pan.
  2. Bake at 350° for 8 minutes. Cool on a wire rack. Sprinkle coarsely crumbled Pralines over crust.
  3. Beat cream cheese at medium speed with a heavy-duty electric mixer until creamy. Gradually add 1 3/4 cups sugar, flour, and vanilla, beating until smooth. Add eggs and egg yolks, 1 at a time, beating just until yellow disappears. Stir in whipping cream and lemon rind. Pour in crust. Place on a foil-lined baking sheet.
  4. Bake at 350° on lower oven rack 10 minutes. Reduce oven temperature to 325,° and bake 1 hour and 20 minutes or until almost set. Cool on wire rack 1 hour.
  5. Stir together sour cream and 1/3 cup sugar; spread over cheesecake.
  6. Bake at 325° for 10 minutes. Cool on a wire rack. Cover and chill 8 hours. Remove sides of pan. Garnish, if desired.
Southern Living

Olympics 2012 ~ Year of the Woman