posted by TammyToo 01-26-103 8:15 PM
Marscapone Cheesecake with Candied Pecans and Dulce de Leche Sauce
Crust:
8 oz. shortbread cookies
1/3C pecans (about 1 1/2 oz.)
2 tblsp. (1/4 stick) unsalted butter, melted
Filling:
12 oz. cream cheese, room temperature
2 (8-oz.) containers marscapone cheese, room temperature
1 1/2 tblsp. all purpose flour
1 1/4 C sugar
1 tsp. vanilla extract
1/2 tsp. fresh lemon juice
4 large eggs, room temperature
Candied Pecans (recipe follows)
Dulce de Leche Sauce (recipe follows)
For Crust: Preheat oven to 350*F. Wrap outside of a 9-inch diameter springform pan with 2 3/4 inch high sides with 3 layers of heavy-duty foil.
Finely grind shortbread cookies and pecans in processor. Add melted butter and process until crumbs are moistened.
Press crumb mixture into bottom (not sides) of prepared pan. Bake crust until golden, about 15 min. Cool crust completely on rack.
Reduce oven temperature to 325*F.
For Filling: Using electric mixer, beat cream cheese in large bowl until smooth. Add marscapone and flour; beat until smooth, occasionally scrapping down sides of bowl with rubber spatula. Gradually add sugar and beat until smooth. Beat in vanilla and lemon juice. Add eggs 1 at a time, beating just until blended after each addition. Pour over crust in pan.
Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan.
Bake cheesecake until top is golden and cake is almost set (center 2 inches will still move slightly when pan is gently shaken), about 1 hour and 15 minutes. Cool cake on rack 1 hour. Refrigerate uncovered overnight (Can be made 2 days ahead. Cover and keep refrigerated).
Arrange Candied Pecans decoratively atop cake. Cut cake into wedges. Serve with Dulce de Leche Sauce.
Candied Pecans
Makes about 1 cup
Nonstick vegetable oil spray
1/2C sugar
2 tblsp. water
Pinch of cream of tartar
3/4 C pecan halves (about 3 oz.)
Line baking sheet with foil; spray with nonstick spray.
Combine sugar, 2 tablespoons water, and cream of tartar in heavy, small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water, and swirling pan, about 7 minutes. Remove from heat.
Immediately stir in pecans. Quickly pour mixture out onto prepared baking sheet. Working quickly, and using 2 forks, separate pecans into individual halves. Cool completely. Break candied pecans apart, leaving each pecan half intact with some candied caramel attached. (Can be made 1 week ahead. Store airtight at room temperature.)
Dulce de Leche Sauce
Makes about 1&1/3 cups
1 C whipping cream
1 C (packed) dark brown sugar
1/2 C sweetened condensed milk
Combine whipping cream and brown sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Boil until mixture is reduced to 1 C, stirring occasionally, about 5 minutes. Stir in sweetened condensed milk. (Can be made 1 day ahead. Cover & chill. Rewarm over medium-low heat until just warm and pourable.)
14 servings