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CATEGORY CUISINE TAG YIELD
Grains, Dairy, Eggs November 19 1 Servings

INGREDIENTS

1/2 c Coarsely chopped hazelnuts
1/2 c Light corn syrup
1/2 c Firmly packed brown sugar
6 Whole graham crackers
broken into pieces
1/2 c Hazelnuts, about 2 ounces
2 T Dark brown sugar
1/4 c Unsalted butter, melted 1/2
stick
2 T Frangelico, hazelnut
liqueur
2 Cream cheese, room
temperature
8-ounce
1/2 c Plus 1/3 cup sugar
4 Eggs separated
1 c Sour cream
1/2 c All purpose flour
3 T Frangelico
1 t Vanilla extract
3/4 c Chilled whipping cream
2 T Sugar
Roasted hazelnuts
Cocoa powder

INSTRUCTIONS

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 300F., 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.)  For Crust: Preheat oven to
350F. 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.  For
Filling: Using electric mixer, beat cream cheese with 1/2 cup  sugar
until light and fluffy. Add yolks 1 at a time, beating after  each
addition until just blended. Add sour cream, flour, Frangelico  and
vanilla and beat just until mixture is smooth. Stir in ground  praline.
Using clean dry beaters, beat egg whites until soft peaks  form.
Gradually add 1/3 cup sugar and beat until stiff but not dry.  Fold egg
whites into cream cheese mixture in two additions. Pour  filling into
prepared crust.  Bake cake until center is just set, about 50 minutes.
Turn off oven  and leave cake in oven 40 minutes longer.  Transfer
cheesecake to rack and cool to room temperature. Cut around  pan sides
with small sharp knife to loosen cheesecake. Cover and  refrigerate
overnight. Release pan sides. Beat whipping cream and 2  tablespoons
sugar to firm peaks. Transfer to pastry bag fitted with  medium star
tip. Pipe rosettes of cream decoratively around edge of  cake. Arrange
1 hazelnut atop each rosette. Dust top of cheesecake  with cocoa
powder. (Can be prepared 4 hours ahead; refrigerate.)  Serves 10.  Bon
Appetit November 1992  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4358
Calories From Fat: 2175
Total Fat: 250.5g
Cholesterol: 1230.2mg
Sodium: 826.3mg
Potassium: 1827.7mg
Carbohydrates: 503.8g
Fiber: 21g
Sugar: 327.4g
Protein: 60.3g


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