Name: Almond praline cheesecake
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: 100 gram butter, softened; 2 tablespoon caster sugar; 2 tablespoon rice flour; 1/2 cup (75g) plain flour; 2 teaspoon gelatine; 2 tablespoon water; 375 gram cream cheese, softened; 1/2 cup (110g) caster sugar; 300 millilitre cream; 1 teaspoon vanilla extract; 1/2 cup (110g) caster sugar; 1/4 cup (60ml) water; 1/4 cup (35g) slivered almonds, roasted

Ingredients

100 gram butter, softened

2 tablespoon caster sugar

2 tablespoon rice flour

1/2 cup (75g) plain flour

2 teaspoon gelatine

2 tablespoon water

375 gram cream cheese, softened

1/2 cup (110g) caster sugar

300 millilitre cream

1 teaspoon vanilla extract

1/2 cup (110g) caster sugar

1/4 cup (60ml) water

1/4 cup (35g) slivered almonds, roasted

Method

1.Preheat oven to 150°C/130°C fan-forced. Grease 22cm springform tin.

2.Beat butter and sugar in small bowl with electric mixer until light and fluffy. Stir in sifted flours in two batches; knead on lightly floured surface until smooth.

3.Press mixture evenly over base of tin; bake shortbread about 35 minutes or until browned lightly. Cool in tin.

4.To make the almond praline: Combine sugar and the water in small saucepan; stir over low heat until sugar dissolves. Boil about 10 minutes or until mixture turns golden brown. Remove from heat. Place nuts in single layer on greased oven tray. Pour toffee over almonds. Stand at room temperature 10 minutes or until set.

5.Remove base and shortbread from tin. Line tin with plastic wrap. Replace base and shortbread; secure tin. Pull plastic wrap firmly up side of tin.

6.Make filling by sprinkling gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.

7.Beat cheese and sugar in medium bowl with electric mixer until smooth; beat in cream and extract. Stir in gelatine mixture. Finely chop praline; stir half into cheese mixture. Pour into tin; refrigerate overnight.

8.Serve cheesecake topped with remaining praline.

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