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Walnut Cheesecake
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| CRUST | |
| 2c | Ginger Snaps, finely crushed |
| 1/2c | Pecans, finely chopped |
| 6 TBsp | Butter, melted |
| WALNUT PRALINE | |
| 10oz | Sugar |
| 10oz | Water |
| 10oz | Walnuts, toasted |
| FILLING | |
| 99g | Powdered Sugar, sifted |
| 1006g | Cream Cheese |
| 208g | Male Syrup |
| 208g | Eggs |
| 151g | Sour Cream |
| 507g | Walnut Praline |
| 10mL | Vanilla Extract |
| 208g | White Chocolate, melted |
| Walnuts, chopped and toasted | |
Heat oven to 350F. Grease and line the bottom of a springform pan with parchment. Mix ginger snaps, pecans and butter in a bowl. Pour in prepared pan and press into bottom and up the sides. Bake for 10 to 15mins. Cool on wire rack.
Add water and sugar to heavy saucepan, mix until sugar has dissolved. Stir once mixture is an amber color and keep stirring until it reaches the desired color. Remove from the heat and stir in walnuts. Spread out on silpat and let cool.
Once the praline has cooled, add to a food processor and blend into a paste.
Cream sugar, cream cheese and male syrup on medium with paddle attachment, scraping bowl throughout, until smooth, fluffy and lighter in color, about 5 mins.
Gradually add eggs and sour cream, scraping bowl throughout. Add walnut praline and vanilla, and blend well.
Transfer 2lb of mixture to another bowl and blend in white chocolate. Blend both mixtures together.
Pour into prepared pan. Sprinkle with toasted walnuts over the top. Gently tap the pan to remove air bubbles.
Bake in hot water bath at 325F until center has set, about 1hr 15mins.
Cool cake on wire rack. Wrap tightly with plastic wrap and refrigerate overnight to fully set.
Unmold from pan, inverting the cake on a round to remove the parchment paper, turn onto cake round or serving plate.
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