Resipi: Caramel praline cheesecake

Seminggu tak update blog. Kurang rajin pula nak buat entri baru. Hari ni layan resipi ye :). Caramel praline cheesecake ni saya buat sewaktu majlis hari lahir Safiyyah yang disekalikan dengan majlis meraikan Raihan dan Alif Roslan pada 11 Januari lepas. Pada peminat cheesecake, bolehlah cuba buat kek ni...insyaAllah tak mengecewakan ;).

Caramel praline cheesecake
by Mark Jones

7 whole graham crackers
1/2 cup chopped pecans, toasted
6 tablespoons butter, melted

Filling:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1/4 cup all-purpose flour
5 eggs
2 cups (16 ounces) sour cream
1/4 cup milk
1 tablespoon vanilla extract

Topping:
1 cup sugar
1/4 cup water
1 cup heavy whipping cream
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup pecan halves, toasted

1. Place a greased 10-in. springform pan on a double thickness heavy duty foil (about 18. in square). Securely wrap foil around pan.
2. In a food processor or blender, combine graham crackers and pecans; cover and process until fine and crumbly. Stir in butter. Press onto the bottom of prepared pan. Chill for 30 minutes.
3. In a bowl, beat cream cheese and sugar until smooth. Beat in flour. Add eggs, beating on low speed just until combined. Stir in sour cream, milk and vanilla. Pour into crust.
4. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325'F for 75-80 minutes or until center appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill.
5. For caramel topping, gently stir sugar and water in a heavy saucepan over medium heat until melted, about 15 minutes. Without stirring, cook until golden brown.
6. Reduce heat to low; gradually add cream (melted sugar will harden). Cook and stir until sugar is completely melted. Continue to cook and stir over medium heat until a candy thermometer reads 225'F. Remove from the heat; stir in butter and vanilla. Cool to room temperature.
7. Spread topping evenly over cheesecake (do not scrape sides of pan). Garnish with pecan halves. Refrigerate overnight. Remove sides of pan.

Nota:

1. Saya guna springform pan saiz 9 inci. Jadinya, karamelnya banyak sampai meliputi hampir keseluruhan keliling kek :).
2. Suhu karamel tu saya main agak-agak je sebab tak ada candy thermometer (haruskah beli satu? :p).
3. Resipi ni saya ambil dari buku ini: