I had a request for a Praline Pecan Cheesecake....I have my secret NY Cheesecake recipe so to make it a bit different I added melted caramel in the batter.
The crust was a mixture of gingersnaps,toasted pecans and brown sugar. I topped it with caramel and a nut mixture of toasted salted pecan and brown sugar clusters. Most people have to have some type of topping or covering to hide imperfections. I add topping for flavor {not to hide the top}... Here's a few tips to assure a beautiful cheesecake {No matter what recipe you use}...
1. Don't Rush it..Cheesecakes are delicate and should be treated as such.
2. I love to use a water bath...
3. Don't Over Bake!!! A cheesecake is done when the middle is still a bit wobbly.
4. After taking it out let cool completely before disturbing it. I let mine sit for Hours on a wire rack before opening the spring form pan.{ I don't want to feel any heat before I transfer it!}
I made a guilty pleasure for myself...I toasted some Pecans let them cool and then drizzled them with dark chocolate and sprinkled with Fleur de Sel salt!
I made "want to be" truffles out of them as well....I was very happy Lady!
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