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   MSGID: 35549.fidonet_cooking@1:105/500 2dde8d4f   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Praline Cheesecake   
    Categories: Cheesecakes   
         Yield: 1 Cheesecake   
       
   MMMMM---------------------------CRUST--------------------------------   
     1 1/2 c  All-purpose flour   
       1/2 c  Sugar   
         1 c  Unsalted butter;   
              - well chilled,   
              - cut in pieces   
         2    Egg yolks   
      
   MMMMM--------------------------FILLING-------------------------------   
         1 c  Sugar   
         1 c  Dark corn syrup   
         3    Eggs   
         1 ts Vanilla   
         2 c  Pecans (8 oz);   
              - toasted, chopped   
      
   MMMMM--------------------------TOPPING-------------------------------   
       3/4 c  Sugar   
         2    Eggs; at room temperature   
         1 ts Vanilla   
        16 oz Cream cheese;   
              - cut into pieces,   
              - at room temperature   
         1 c  Fresh orange juice   
      
   MMMMM-----------------------PRALINE SAUCE----------------------------   
         1 c  Unsalted butter   
         2 c  Sugar   
         1 lg Red apple; peeled; cored,   
              - cut into large pieces   
       3/4 c  Fresh orange juice   
         1 c  Pecans (4 oz);   
              - toasted, chopped   
       
     Crust:   
        
     Preheat oven to 375?F. Grease a 10" springform pan. Wrap foil around   
     outside bottom of pan, and 2" up the outside of the pan. Mix flour and   
     sugar in processor or mixer. Cut in butter, using on/off pulses, until   
     mixture resembles coarse meal. Add yolks and mix until dough just   
     begins to come together. Gather dough into a ball; press into bottom   
     of repared pan. Bake crust until golden brown, about 20 minutes. Cool   
     slightly. Maintain oven temperature of 375?F.   
        
     Filling:   
        
     Blend sugar, corn syrup, eggs, and vanilla in processor. Mix in   
     pecans. Pour filling over crust. Set the springform pan on a heavy   
     baking sheet. Bake until the edges of the filling are set, but center   
     remains soft, about 15 to 25 minutes. Cool. Reduce oven temperature   
     to 250?F.   
        
     Topping:   
        
     Using processor, mix sugar, eggs, and vanilla. Gradually add cream   
     cheese, and process until very smooth. Blend in orange juice. Pour   
     mixture over pecan filling. Bake until top of cake is golden brown,   
     and center remains firm when pan is moved, about 2 hours.   
        
     Importabt! Do not bake in the oven over 250?F, as this will cause   
     the cake to become very, very, dry.   
        
     Cool completely in pan on cooling rack. Cover and refrigerate   
     overnight. Remove foil and pan sides. Slice and serve.   
        
     Bobbie's suggested changes:   
        
     * In the filling, add 1/4 cup Captain Morgan Spiced Rum. * In the   
     topping, cut the orange juice to 1/2 cup and add 1/2 cup Captain   
     Morgan Spiced Rum.   
        
     For a special occasion, I made a Praline sauce, to pour over sliced   
     servings.   
        
     Praline Sauce:   
        
     Melt butter in heavy, large saucepan over medium heat. Mix in sugar   
     and apple. Cook until sauce turns caramel color. Be sure to stir   
     continuously, about 12 to 15 minutes, so the sauce doesn't scorch.   
     Mix in orange juice. Strain into a bowl. Allow to stand at room   
     temperature. This can be made a day ahead of serving. At serving   
     time, heat in microwave before using. Just before serving, mix in   
     chopped pecans.   
        
     Recipe by Bobbie Kopf   
       
   MMMMM   
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