Walnut praline cheesecake

Recipe from: 9/1/1999 12:00:00 AM
Ingredients 19
Servings 12
Time 30 minutes

Ingredients

  • CRUMB CRUST
  • packet digestive or wholewheat biscuits, crushed
  • 60
    g
    butter, melted
  • FILLING
  • 750
    g
    smooth cottage cheese or ricotta cheese
  • 10
    ml
    vanilla essence
  • 250
    g
    brown sugar
  • 3
    large eggs
  • 30
    ml
    flour
  • 100
    g
    walnuts, finely chopped
  • TOPPING
  • 100
    g
    brown sugar
  • 60
    g
    butter
  • 250
    ml
    cream, whipped
  • 12
    walnuts, to decorate
  • PRALINE
  • 100
    g
    sugar
  • 30
    ml
    water
  • 125
    ml
    walnuts, roughly chopped
 

Method

1 hour
 
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.
 

Read more on: bake
 

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