New Year's Cheesecake

Vicky shared with me the cheesecake and all the fantastic sauces and topping from this picture. Thanks Vicky for all the help in getting these recipes put together with the great pictures! Happy New Year! 

New York Cheesecake with Salted Whiskey
Caramel Sauce, Whipped Cream and
Apple Pecan Praline Sauce

Vicky’s New York Cheesecake

1 cup flour

1/4 cup sugar

1/2 cup softened butter

5 eggs 

5 pkgs 8 0z cream cheese softened

1/3/4 cup sugar

3 tablespoons flour

1/4 tsp salt

2 egg yolks

1/4 cup heavy cream

3/4 cup chilled whipping cream

Instructions:

Crust:

Heat oven to 400 degrees

Grease 9 inch springform pan. Remove the bottom

Mix 1 cup flour, 1/4 cup sugar, butter, 1 egg yolk and mix with hands. I usually double this to have enough.

Press 1/2 of mixture on bottom of pan.

Place on baking sheet.

Bake till golden 8-10 minutes.

Cool. Assemble. Press remaining mixture all the way up the sides.

Cheesecake Mixture:

Heat the oven to 475 degrees.

Beat cream cheese, sugar , flour, salt, 2 eggs until smooth. Add remaining eggs and yolks, 1 at a time. Beat in 1/4 cup whipping cream on low speed. Pour in pan.

Bake 15 minutes.

Reduce to 200 Degrees, bake 1 hour.

Turn off the oven. Leave in 15 minutes.

Cross section of Vicky's Cheesecake

Cool approximately an hour.

Chill at least 2 hours.








Whipped Cream and Salted Whiskey Caramel Sauce

Salted Caramel Whiskey Sauce
(this can't be canned)

(I tripled the recipe)

1/4 cup heavy cream

1/2 sugar

1 1/2 tablespoon whiskey, divided

1/2 cup light corn syrup

1 tablespoon water

3 tablespoons salted butter

1/4 teaspoon kosher salt

3/4 teaspoon vanilla extra

Stir sugar, 1 tablespoon whiskey, corn syrup, and 1 tablespoon water in a medium deep saucepan over medium-low heat until sugar dissolves.
Increase heat, bring to a boil without stirring, and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar is deep amber in color, 6–8 minutes. Remove caramel from heat; whisk in remaining 1/4 cup cream, butter, and salt (mixture will bubble vigorously).
Let cool for 5 minutes; whisk in the remaining 1/2 Tbsp. whiskey and vanilla.Let the whiskey caramel cool slightly.

Whipped Cream

1 cup heavy cream

1 tablespoon sugar

1/2 teaspoon vanilla extract

Whipped Cream Frosting:

Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes.

Then place all the ingredients in the cold bowl and beat just until stiff peaks form.

If not using immediately, cover and refrigerate. Makes about 2 cups (480 ml) whipped cream.

Tip: Using refrigerated cream helps produce stiff peaks, but it's important to chill your mixing bowl and beaters. When cream is whipped at a lower temperature, fat globules stick together to support the foam created by whipping in a large amount of tiny air bubbles. Therefore, beating cream at a cooler temperature will produce the largest amount of volume. If you're using a stand mixer or hand mixer, keep an eye on your speed. It's tempting to go fast, but keeping the speed between medium and medium-high helps make sure you don't overshoot that perfect soft billowy stage and start going grainy.

Diced Apples with pecan praline sauce

6 large Granny Smith Apples- cored, peeled and diced

Cube apples

Cool gadget

Boil diced apples for 1 minute. Drain but keep fruit covered in a bowl.

Praline Syrup

2 cups corn syrup

1/2 cup water

1/3 cup lightly packed dark brown sugar

1 cups pecan pieces

1/2 t. vanilla

I tripled the recipe.

Prepare canner, jars, and lids. In a stainless steel saucepan, combine corn syrup, sugar, and water. Heat over medium head stirring till dissolved. Increase heat and bring to a boil for one minute. Reduce heat and stir in pecans and vanilla. Boil gently, stirring constantly for 5 minutes. Remove from heat and fold in apples.

Ladle hot syrup into hot jars, leaving 1/2" headspace. Remove air bubbles.  Wipe rim, add lid and rings and process in water bath for 15 minutes at a full boil. Wait 5 minutes, remove and place on dishtowel overnight undisturbed.

The next day remove rings and clean jars and label with recipe name and date. Store in a cool, dry, and dark place.  This recipe tripled will make 8 pint size jars