Name: Walnut praline cheesecake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 12 servings
Cuisine: Bake
Ingredients: digestive biscuits crushed; 60.00 g butter melted; 750.00 g cottage cheese smooth or ricotta cheese; 10.00 ml vanilla essence; 250.00 g brown sugar; 3.00 eggs large; 30.00 ml flour; 100.00 g walnuts finely chopped; 100.00 g brown sugar; 60.00 g butter; 250.00 ml cream fresh, whipped; 12.00 walnuts to decorate; 100.00 g sugar; 30.00 ml water; 125.00 ml walnuts chopped

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Ingredients (15)

CRUMB CRUST

	digestive biscuits — crushed
60.00 g	butter — melted

FILLING

750.00 g	cottage cheese — smooth or ricotta cheese
10.00 ml	vanilla — essence
250.00 g	brown sugar
3.00	eggs — large
30.00 ml	flour
100.00 g	walnuts — finely chopped

TOPPING

100.00 g	brown sugar
60.00 g	butter
250.00 ml	cream — fresh, whipped
12.00	walnuts — to decorate

PRALINE

100.00 g	sugar
30.00 ml	water
125.00 ml	walnuts — chopped

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Method:

CRUST: Combine crumbs and butter, mixing well. Press over base of 23 cm greased springform pan. Chill for 30 minutes.
FILLING: Beat cottage cheese and vanilla essence until smooth. Add sugar and beat. Beat in eggs one at a time, then the flour. Stir in walnuts.
Pour filling into crust and bake in a preheated 180 °C oven for 50 minutes or until set. Cool. Cover and chill overnight.
Remove from pan and place on a serving plate.
TOPPING: Combine sugar and butter in pan. Stir over low heat without boiling for about five minutes until smooth and thick. Pour hot topping over cold cake, spreading to edges.
When cold, decorate with cream and nuts.
PRALINE: Combine sugar and water in pan. Stir over low heat until sugar has dissolved. Boil rapidly without stirring until mixture turns light brown. Takes about five minutes.
Add walnuts and pour onto greased baking tray or a marble slab. When set, chop.
Sprinkle cheesecake with chopped praline, storing any excess in an airtight jar.