BUZZ’S FRIED CHEESECAKE WITH PRALINE PECAN SAUCE

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THE POINT RESTAURANT
BUZZ VALADAO



1 slice New York style cheesecake, frozen
1 cup buttermilk
1 cup ground cornflakes
2 cups vegetable oil

Dip cheesecake into buttermilk, drain excess, and roll in cornflakes coating completely and evenly. Freeze for one hour. Heat oil to 325 degrees. Fry cheesecake in oil for one minute. Place on paper towels to drain.

Praline Pecan Sauce:
¼ cup chopped pecans
½ cup light brown sugar
2 Tbsp. Amaretto
2/3 cup 40{910ba365e121692e44307249ef9b3d305cf5759c277ded8dd2d1e7d99c5351e6} whipping cream

In a medium sauté pan, add pecans, brown sugar, Amaretto and whipping cream. Bring to a boil, reduce to a simmer until sauce thickens almost to a caramel consistency. Pour over top of cheesecake.