Hi everyone. How are we doing today? I have been holding off this post for so long, I don’t even know how many days it stayed in my Draft. Anyway, today I will writing about the recreated cheesecake that I loved to eat so much at Copeland’s Bistro during my years in Louisiana. It is the mighty Praline and Caramel Cheesecake.
So, for this cheesecake, we will be making three separate things and then put them together in the end: the cheesecake, the caramel sauce, and the praline.
First of all, let’s make our cheesecake, as it will need to stay in the fridge overnight before it gets good.
- 2 cups graham crackers
- 1/4 cup sugar
- 7 tbsp unsalted butter
- 350 gram cream cheese at room temparature
- 1/4 cup sugar
- 3 eggs
- 3/4 cup heavy cream
- 1 tsp vanilla extract
- Pre-heat oven to 160 degree Celsius or 325 degree Fahrenheit and put a deep rectangular pan filled with half-volume of water in side the oven. We will bake the cheesecake in a water bath to prevent cracks.
- Put the two cups of graham crackers into a food processor and process until coarse
- Pour the 7 tbsp of melted butter into the cracker mix and keep processing until all incorporated
- Transfer the graham cracker mixture to the bottom of the spring form pan and press it down; this will be the cheesecake crust. Set it aside.
- Put 1/4 cup sugar and 350 gram cream cheese in a big salad bowl and whip until smooth.
- Crack in the 3 eggs, one at a time along with the vanilla extract and continue beating the mixture until everything is incorporated.
- Pour in the 3/4 cup heavy cream gradually in the mixture while mixing simultaneously until the mixture is smooth. The preparation for the filling is now completed.
- Pour all the cheese cake filling batter into the pan on top of the crust we had pressed down earlier.
- Wrap the bottom and the wall of the pan with aluminium foil so that when we bake the cheesecake in a water bath, the water does not leak into the pan.
- Put the cheesecake pan inside the water bath in the pre-heated oven and bake for 1 hour.
- Turn off the oven now and leave the cheesecake inside the turned-off oven for another hour. Resist the urge to over-bake the cheese cake. When you take it out of the oven, the center may feel a little jiggly. Don’t freak out. We have to leave the cheesecake in the fridge for at least 4 hours or overnight for it to perfect, and you will see that when it’s taken out of the fridge the next morning, everything should be solid.
- The cheesecake is done. 🙂
2. The salted caramel sauce
- 1 cup heavy cream
- 1 tsp vanilla extract
- 6 tbsp water
- 1 cup granulated sugar
- 0.5 tsp salt
- Line the working surface with a kitchen towel so that we won’t damage the surface when we transfer the hot pot of caramel sauce from the stove to the kitchen counter.
- Add the vanilla extract to the 1 cup heavy cream and stir to mix.
- Put 6 tbsp of water in to a small saucepan along with 1 cup of granulated sugar. Give it a little stir just to get the sugar to spread out evenly, not to dissolve.
- Put the saucepan on the stove on medium high heat and let the mixture cook. DO NOT STIR or the sugar will get crystalized :).
- You will see that the sugar mixture starts to bubble up after it gets heated and it will start turning to a light amber color. Count 5 seconds and take the saucepan off the heat onto the kitchen towel we had lined out earlier. DO NOT wait until the sugar is turned to a dark amber or red to take it off the heat because the caramel sauce will have a burned and bitter taste to it.
- The pan is super duper hot now so be careful not to burn yourself. Pour the heavy cream into the saucepan and use a whisk to stir fast and consistently until everything is mixed and you get a creamy caramel sauce.
- Sprinkle in the coarse sea salt in the sauce and stir to mix.
- And there we have the perfect salty caramel sauce. Yum!
3. The Praline
- 100 gram roasted pecans (or walnuts)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 30 gram salted butter
- Line the working surface, or a baking tray with parchment paper
- Put the butter, sugar and brown sugar, and heavy cream into a large saucepan, then turn the heat up to medium high.
- Bring the candy mixture to 240 F or 115 C, and let the candy mixture cook for about 5 minutes without stirring.
- After the five minutes, add in the vanilla extract, and stir.
- Remove sauce pan from heat.
- Add in the pecans/walnuts, and fold them into the candy mixture.
- Use a wooden spoon to stir the hot mixture until it thickens.
- Spoon out the candy mixture onto parchment paper.
- Let the praline cool completely then put them in the fridge to harden.
And then, just put everything together for a delicious, creamy, flavorful cheesecake!! Mmmm… Don’t forget to have a cup of tea ready to balance out the sweetness and richness.
Happy cooking everyone! ❤