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Pralines
& Cream Cheesecake
with Wine
Suggestions
Whenever Kelly makes this
dessert she is always asked to share the recipe.
The
Savvy Grapes wine suggestion:
White
Wine - Oaked Chardonnay from California, Chile or Canada
An oaked Chardonnay is a great match
for this dessert as the rich aromas and tastes of tropical fruits, toast,
almonds and cinnamon complements the pralines. Chardonnay typically is
medium bodied pairing well with density of the cheesecake. Particular
Chardonnays to try: Beringer, California or Canadian
oaked Chardonnay, Lailey Vineyard
Icewine
- Riesling, Gewurztraminer or Vidal grape varieties from Canada of course!
Icewines offer concentrated
aromas and tastes of honey, pear, apple, pineapple, apricot
and creme brulée Some icewines are sweet,
while others are crisp and creamy. Particular award winning icewines
to try: Featherstone
Estate Winery, Lailey Vineyard,
Malivoire Wine Company, Pillitteri
Estates Winery, Vineland
Estates
Crust
1 cup graham wafer crumbs
1/2 cup finely chopped pecans
1/3 cup butter melted
1/4 cup firmly packed brown sugar
Cheesecake
1/2 cup chopped pecans
1/4 cup brown sugar
1/4 cup butter melted
2 pkgs (250g) cream cheese softened
3/4 cup firmly packed brown sugar
1 envelop unflavoured gelatin (dissolved
in 1/4 cup water)
1 cup whipped cream
4 squares Bakers semi sweet chocolate (melt and cool)
Assembling the cheesecake
Combine
crumbs, nuts, butter and brown sugar well. Press firmly into bottom and up
sides 1" of a 9 inch spring form pan. Bake
at 350·C for 10-12 min.
For
praline mixture, in a bowl, combine pecans, brown sugar and melted butter.
Mix well with a fork and set aside while preparing cheesecake filling.
In a
saucepan on low heat, combine water and gelatin. Heat until dissolved (3-5
minutes).
Beat
cream cheese until smooth. Blend warm gelatin. Gradually fold whipped
cream into cheese mixture.
Take
approximately 2 cups of cheese mixture out and place in a separate bowl.
To this amount, fold in melted and cooled chocolate.
To
assemble cheesecake: Reserve 1/2 cup of plain cheese mixture
aside. Spread remaining cheese mixture evenly over cooled crust.
Sprinkle praline mixture evenly over top.
Spread
chocolate cheese mixture evenly over pralines. Spoon remaining plain
cheese mixture and swirl with knife to marble.
Chill
cake in fridge for at least 5 hours. Serve with a warm knife.
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The Savvy Grapes,
Inc.
Accredited Sommeliers
Contact us on:
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