• crust
    • 1 cup graham cracker crumbs
    • 3 tbsp granulated sugar
    • 3 tbsp unsalted butter, softened
  • filling
    • 1 ½ lbs. cream cheese, softened
    • 6 egg yolks
    • 1 tablespoon lemon juice
    • 1 teaspoon vanilla extract
    • 1 cup heavy cream
    • 2 egg whites
    • teaspoon cream of tartar
    • teaspoon salt
  • topping
    • ¾ cups granulated sugar
    • ¼ cup water
    • teaspoon cream of tartar
    • ½ cup pecans, chopped
    • 1 cup heavy cream, whipped


1. Crust: In a small mixing bowl, combine the graham cracker crumbs, sugar, and butter. Blend well with fingers, fork, or pastry blender. Pat or press the mixture onto the bottom of a well-buttered 9 inch springform pan. Chill in the freezer or refrigerator for approximately 30 minutes.
2. Filling: In a large bowl, beat the cream cheese until light and creamy. Add the egg yolks, one at a time, beating well after each addition. Stir in the lemon juice and vanilla. In a separate, chilled small mixing bowl, beat the heavy cream until it holds stiff peaks. In another medium-size bowl, beat the egg whites with the cream of tartar and salt until the whites hold their peaks. Fold the whipped cream and egg whites into the cheese mixture and pour the entire mixture into the chilled pan. Bake in a preheated 300 degree F oven for 1 hour, then reduce the temperature to 250 degrees and bake for another hour. Open the oven door and let the cake sit in the open oven until completely cooled. Chill in the refrigerator for 3 hours. Carefully remove the sides of the springform pan and transfer the cake to a serving dish.
3. Topping: In a skillet, combine the sugar, water, and cream of tartar. Over medium heat, bring the mixture to a boil and continue cooking for 3 minutes, stirring, until it forms a syrup that is a light caramel color. Add the chopped pecans and swirl them around in the skillet until the nuts are fully coated. Pour the mixture into a lightly oiled pan and let cool until hard. On a wooden chopping board, chop the finished praline into coarse bits. Then pulverize the chopped praline using a wooden bowl and pestle or a rolling pin and wax paper. Decorate the top of the cake with the whipped cream and sprinkle the praline over the cream. Either serve immediately or refrigerate.


This works without sugar in the filling because of the praline topping. On balance, though, it is only a mildly sweet cheesecake.


Cheesecake, Roundeye


John J. Segreto


8 servings




North American : United States : Southern