Fried Cheesecake with Praline Sauce
CATEGORIES
INGREDIENTS
- 1 slice frozen cheesecake
- 1 cup buttermilk
- 1 cup cornflake crumbs
- peanut oil for frying
- Praline Sauce:
- 1 cup chopped pecans
- 1 1/2 oz. amaretto
- 2 1/2 oz. light brown sugar
- 5 oz. heavy cream
DIRECTIONS
- Defrost cheesecake slightly.
- Dip into buttermilk; lift to drain excess liquid.
- Roll into cornflake crumbs, pressing slightly to coat cheesecake completely.
- Refreeze for at least 2 hours.
- Heat peanut oil to 325 degrees.
- Immerse cheesecake completely.
- Deep fry for approximately 1 minute.
- Heat pecans in skillet.
- Add amaretto and reduce.
- Add brown sugar and cream.
- Cook on medium heat and reduce to half.
- Pour over cheesecake.