Almond Praline Cheesecake Recipes

Steps:

• In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.

Steps:

• Combine cracker crumbs, sugar and butter. Press into the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Set side., Meanwhile, beat cream cheese until smooth in a large bowl. Gradually add brown sugar and flour. Add eggs, one at a time, beating well after each addition. Add vanilla. Stir in chopped pecans. Pour into crust; bake at 350° for 40-45 minutes or until golden brown. Cool 20 minutes. Refrigerate overnight. Just before serving, garnish with whipped cream and pecans.

Steps:

• Preheat oven to 150°C (300°F).
• Lightly grease a 22cm round springform cake tin and line the base with non-stick baking paper. Set aside.
• To make the base, place the flour, sugar and butter in a food processor and process for 1 minute or until a rough dough forms.
• Using the back of a spoon, press the mixture into the base of the prepared tin. Bake for 30-35 minutes or until golden and just cooked. Set aside to cool slightly.
• While the base is baking, make the filling. Place the cream cheese, ricotta, sugar, lemon juice, lemon rind and vanilla in a food processor and process until smooth. Place the cornstarch and water in a small bowl and mix until smooth. Add the cornstarch mixture and the eggs to the filling and process to combine.
• Lightly re-grease the sides of the cake tin and pour the filling over the base, tapping gently to remove any air bubbles.
• Bake for 50 minutes-1 hour or until light golden and just set. Allow to cool in the closed oven for 50 minutes.
• Refrigerate for 1 hour or until chilled.
• To make the almond praline:
• Preheat oven to 200°C (400°F). Sprinkle the sugar over a large lightly greased baking tray lined with non-stick baking paper. Bake for 12-15 minutes or until melted. Sprinkle with the almonds and allow to set completely on the tray. Crush the praline into small pieces. Sprinkle the cheesecake with the almond praline to serve, pressing gently to secure.

Steps:

• Preheat oven to 300 degrees.
• Combine graham cracker crumbs, almonds, sugar and butter; press firmly on bottom of nine inch springform pan.
• In large bowl, beat cream cheese until fluffy.
• Gradually beat in sweetened condensed milk until smooth.
• Add eggs and almond extract; mix well.
• Pour into prepared pan.
• Bake 55-60 minutes or until center is set.
• Cool.
• Top with almond praline topping (as follows).
• In small saucepan, combine brown sugar and whipping cream (not whipped).
• Cook and stir over low heat until sugar dissolves. Simmer 5 minutes or until thickened.
• Remove from heat; stir in almonds.
• Spoon evenly over cheesecake.
• Store covered in refrigerator.

Steps:

• In a small saucepan, melt butter over medium heat. Stir in brown sugar and milk. Cook and stir until sugar is dissolved, about 1 minute. Pour into four 8-oz. ramekins or custard cups coated with cooking spray. Sprinkle with almonds; set aside. , In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; gradually add to creamed mixture alternately with milk. Spoon over almonds. , Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes. Carefully run a knife around the edge of ramekins to loosen. Invert cakes onto dessert plates. Serve warm or at room temperature.

Steps:

• Line a baking sheet with foil. In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Add almonds, stirring until coated well, and cook, stirring, until fragrant, about 1 minute. Working quickly, with a metal spatula spread mixture onto foil about 1/4 inch thick and cool until set, about 3 minutes. Chill praline on foil until hard, about 15 minutes. Chop praline. Praline may be made 1 week ahead and kept in an airtight container in a cool, dry place.