| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Emlive06 | 12 | Servings | |
INGREDIENTS
| 2 | c | Ground chocolate wafers |
| 1/2 | Stick Butter, melted | |
| 3 | lb | Cream cheese, cubed and |
| At room temperature | ||
| 3 | c | Sugar |
| 6 | Eggs | |
| 1 | c | Heavy cream |
| 1/2 | c | Flour |
| 1 | pn | Salt |
| 2 | t | Pure vanilla extract |
| 1 | c | Brown sugar |
| 2 | T | Light corn syrup |
| 2 | T | Butter |
| 1 | pn | Salt |
| 1/2 | c | Sweetened condensed milk |
| 1 1/2 | c | Pecan pieces |
| 2 | c | Sweetened whipped cream |
| Fresh mint sprigs |
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. Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-20-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1085
Calories From Fat: 628
Total Fat: 71.8g
Cholesterol: 275mg
Sodium: 609.9mg
Potassium: 383.6mg
Carbohydrates: 102.5g
Fiber: 2.1g
Sugar: 85.5g
Protein: 14.4g