Saturday, 24 April 2010
 PECAN PRALINE CHEESECAKE at 08:00Pecan Praline Cheesecake, a delicious unique cheesecake made from pecan nuts and pralines.  THE CRUST 1 cup of minced pecans which have been toasted 3/4 graham of cracker crumbs 1/4 cup of dark brown sugar 1/4 cup of unsalted butter which have been melted First, preheat the oven to 325 degrees F and grease a 9-inch springform pan. Mix the pecans together with the graham crackers and brown sugar in a small bowl. Pour in the butter and stir to mix them. Press the warm mixture in the prepared pan, packing it evenly around the bottom. Bake about 10 minutes until the crust is set. Allow the crust to cool and raise the temperature of the oven to 350 degrees F. THE FILLINGS 1 pound of cream cheese 3 eggs 1/4 cup of granulated sugar 1/4 cup of chopped pralines 2 teaspoons of minced orang zest 1/2 cup of sour cream For the fillings, beat the cream cheese using a mixer in a large bowl until it becomes light and fluffy. After that, add the eggs and sugar. Continue to beat until everything is fixed. Put in the chopped pralines and the orange zest. Pour in the filling into the crust earlier and bake for 55 to 60 minutes(1 hour) until the centre turns firm. Take the cheesecake out from the oven and let it out for 10 minutes. Raise the oven temperature to 425 degrees F. Spread the sour cream gently over the top of the cheesecake. Bake again for 5 minutes until the sour cream bubbles at the edges of the crust. Cool the cheesecake. Use a knife to cut in between the cake and the sides of the pan to loosen it. Cover the cake, and put it in the fridge to refrigerate it until it is well chilled. Leave it for 3 to 4 hours. THE CARAMEL SAUCE 2 teaspoons of unsalted butter 1/2 cup of dark brown sugar 2 tablespoons of water 1/2 to 3/4 cup of milk (warmed) 1/2 teaspoon of vanilla extract For the caramel sauce, melt the butter in a heavy sausepan. Don't forget to add the brown sugar and water. Cook over medium heat, 234 degrees F to 240 degrees F. Remove the pan from the heat, and let the mixture cool a couple of minutes. Stir in the milk. The sauce can be kept warm over a hot water bath. Serve the cheesecake topped with the readily made caramel sauce.
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The Owner Students of Maktab Sains PSBS MA4A 2010 About  a blog that is filled with sweets and cakesspecially made for the English project Together we will work out to post two entries every week Thank you ;D Tag! MA4A Bella, Mizah, Mira & Farhanah Desmond, Ephraim, Fizhah & Haziqah Afiq, Ali & Rahman Adyl MA4M Khai, Chris & Fitri Amrina, Ainina, Afinie & Bazilah Fiifah, Hana, Afifah, Neesa & Marina Adib, Zainul, Najie & Faiq Aziman, Wafiy, Zul & Hakim Wafiuddin, Halim, Shahrizul & Irfan Aminah, Farah & Amal MA4P Afiqah, Izwan, Naiyrul & Umirah Amal, Mateen, Nisa & Yusri Badriah, Nurin, Jin & Zhoriif Faiz, Wesley, Azhar & Yasirah Nadia, Hafizah, Nabihah & Mumtazah Amir & Akmal Music History Credits  This blogskin is proudly designed by Fanny.♥ Basecodes: Mrs. Chuck Bass & Chili. Icons: Ferny & photobucket Materials: sweet-note, Emmy, lovelycore. © All Rights Reserved. |
