Bourbon-Praline Cheesecake
Here is a to-die-for cheesecake that's pretty to look at, too.  Place ona  plate decorated with evergreen springs (or red, green and gold stars, or holly-but be aware that holly is poisonous) and voila!  You have a festive and fabulous dessert. Preheat oven to 350 degrees.
Butter and flour a 10-inch spring-form pan and set aside.   2 lbs cream cheese (or for less fat, substitute neufchatel) 1 pound brown sugar 2 Tbsp vanilla extract 1/2 cup heavy cream 5 eggs 1/4 cup Bourbon

Use an electric mixer at medium speed, cream brown sugar with cream cheese until very smooth.  Turn down the mixer to a slower speed and add eggs one at a time.  Do not add the next egg until the previous egg is well combined.  Add Bourbon, cream and vanilla.  Pour into spring-form pan.  Bake in a water bath* for about an hour.  Let chill overnight before removing from pan and slicing.

*To prepare a water bath, use a pan larger than your spring-form.  Fill it partially with water, then carefully add your batter-filled spring-form.  The water should reach to about half the height of the spring-form.  Carefully place the whole thing in the oven.  The water will prevent the cheesecake from heating up too rapidly, allowing a slow, even cooking.

Happy eating!!

December 2005