New Orleans Praline Cheesecake

Ingredients

Equipment Needed

• •10-inch springform pan
• •Large roasting pan for water bath
• •Heavy-duty aluminum foil
• •Stand mixer with paddle attachment
• •Heavy-bottomed saucepan for caramel
• •Instant-read thermometer (optional but helpful)

Instructions

1. 1

   Prepare the springform pan

   Position a rack in the center of your oven and preheat to 325°F. Wrap the outside of a 10-inch springform pan with two layers of heavy-duty aluminum foil, bringing it up the sides. This prevents water from seeping in during the water bath. The foil should cover the entire bottom and reach at least three inches up the sides.

   Use the wide, heavy-duty foil. Regular foil tears too easily and one leak ruins everything.
2. 2

   Make the pecan crust

   Pulse the shortbread cookies in a food processor until you have fine crumbs. Add the chopped pecans, brown sugar, and salt, then pulse a few more times to combine. Drizzle in the melted butter and pulse until the mixture looks like wet sand and holds together when squeezed. Press firmly into the bottom and one inch up the sides of your prepared pan, using the bottom of a measuring cup to compact it evenly.

3. 3

   Blind bake the crust

   Bake the crust for 12 to 15 minutes until it smells toasty and the edges are just turning golden. The center will still look slightly soft, but it will firm as it cools. Remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 300°F.

   That toasted pecan smell is your cue. It should fill the kitchen.
4. 4

   Beat the cream cheese

   In a large stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 3 to 4 minutes until completely smooth and fluffy, scraping down the sides twice. Any lumps now become lumps forever. The cream cheese must be truly room temperature; cold cream cheese stays lumpy no matter how long you beat it.

5. 5

   Add sugar and dry ingredients

   With the mixer on low, gradually add the granulated sugar, then the flour and salt. Increase speed to medium and beat for another 2 minutes until light and creamy. Scrape down the bowl thoroughly, getting into the corners where cream cheese likes to hide.

6. 6

   Incorporate the eggs

   Add the eggs and egg yolks one at a time, beating on low speed just until each disappears into the batter. Overmixing here incorporates air, and air causes cracks and puffing. You want this batter dense and silky, not fluffy. After the last yolk, add the sour cream and vanilla, mixing just until combined.

   From this point forward, treat your batter gently. Every unnecessary swirl adds air you will regret.
7. 7

   Fill the pan and prepare the water bath

   Pour the batter over the cooled crust, smoothing the top with an offset spatula. Tap the pan firmly on the counter three times to release any trapped air bubbles. Place the springform pan in a large roasting pan and transfer to the oven. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform.

8. 8

   Bake low and slow

   Bake at 300°F for 1 hour and 15 minutes to 1 hour and 30 minutes. The cheesecake is done when the edges are set but the center still wobbles gently when you shake the pan, like barely set custard. The center will firm as it cools. Do not overbake; that is how you get dry, cracked cheesecake.

9. 9

   Cool gradually

   Turn off the oven, crack the door open about two inches (prop it with a wooden spoon), and let the cheesecake cool in the oven for one full hour. This gradual cooling prevents the dramatic temperature change that causes cracks. After an hour, remove from the water bath and let cool completely on a wire rack, then refrigerate for at least 6 hours or overnight.

   Patience is the hardest ingredient in cheesecake. Trust the process.
10. 10

    Toast the pecans

    While the cheesecake chills, spread the pecan halves on a baking sheet and toast at 350°F for 8 to 10 minutes, stirring once, until fragrant and slightly darkened. Watch them closely; pecans go from perfect to burned in about thirty seconds. Let cool completely.

11. 11

    Make the praline topping

    Place the sugar in a heavy-bottomed saucepan or skillet over medium heat. Do not stir. Let the sugar melt from the edges inward, gently tilting the pan to distribute the liquid sugar over the unmelted portions. This takes 8 to 12 minutes. When all the sugar is liquid and has turned a deep amber color (like dark honey), remove from heat immediately.

    Caramel goes from perfect to burned in seconds. The moment it reaches that amber color, pull it off the heat. It will continue to darken.
12. 12

    Finish the praline sauce

    Carefully whisk in the butter pieces (it will bubble violently). When the butter is incorporated, slowly pour in the cream while whisking constantly. Return to low heat if needed to smooth out any seized bits, stirring until uniform and glossy. Remove from heat and stir in the vanilla, salt, and toasted pecans. Let cool for 15 to 20 minutes until thickened but still pourable.

13. 13

    Unmold and top

    Run a thin knife around the edge of the cheesecake, then release the springform sides. Spoon the praline topping over the cheesecake, letting it drip naturally down the sides. Arrange additional pecan halves around the edge if desired. Let the topping set for 30 minutes at room temperature before slicing.

14. 14

    Slice and serve

    For clean slices, dip a thin, sharp knife in hot water and wipe clean between each cut. The praline topping will be soft enough to cut through cleanly. Serve at cool room temperature for the best texture. The cheesecake should be creamy and dense, the praline sauce slightly tacky and intensely buttery, the pecans adding crunch to every bite.

Chef Tips

• •Room temperature ingredients are not a suggestion. Cold cream cheese stays lumpy, cold eggs do not emulsify properly, and cold sour cream shocks the batter. Set everything out at least two hours before you start.
• •If your caramel seizes when you add the cream, do not panic. Just keep it over low heat, stirring constantly, and it will smooth out. This happens to everyone.
• •The cheesecake actually tastes better on the second day. The flavors meld and the texture becomes even silkier. Make it the day before your dinner party.
• •At Lagniappe, we sometimes add a splash of bourbon to the praline sauce. About two tablespoons, stirred in with the vanilla. Not enough to taste boozy, just enough to add depth.

Advance Preparation

• •The cheesecake must chill for at least 6 hours, so plan accordingly. Making it the day before is ideal.
• •The praline sauce can be made up to 5 days ahead and refrigerated. Warm gently before spooning over the cheesecake.
• •The crust can be pressed into the pan, wrapped tightly, and refrigerated for up to 2 days before baking.
• •Completed cheesecake (without praline topping) keeps refrigerated for up to 5 days. Add the praline topping within a few hours of serving for best presentation.

Frequently Asked Questions

Nutrition Information

1 serving (about 225g)