Not just any cheesecake, but walnut praline cheesecake. Ever wondered what praline meant? Well here’s the definition from Oxford dictionary: ‘a smooth, sweet substance made by boiling nuts in sugar and grinding the mixture, used especially as a filling for chocolates.’
In this case we are not using this ‘sweet substance’ to fill chocolates but rather as a topping for our cheesecake. This is how the cheesecake mixture will look once it is done.
I put the biscuits in the food processor for the base and added a handful of walnuts as well.
Did you know that walnuts have loads of nutritional benefits. So eat up!
- Half packet arnotts arrowroot biscuit
- Half packet griffins super-wine biscuits
- 70 grams softened butter
- Handful of walnuts
- 500 gram cream cheese softened
- 400 gram canned condense milk
- 3 eggs
- 1 teaspoon almond extract
- ¾ cup brown sugar
- ¾ cup cream
- ½ cup chopped walnuts
- Combine all the ingredients in a food processor and blitz. Press the crumb mixture into a round baking tin.
- Beat the cream cheese until fluffy, gradually add condense milk. Beat in the eggs one at a time, beating well after each addition, add the vanilla extract. Pour over the biscuit base.
- Bake at 150 degrees for 40 minutes and then at 180 degrees for 10 minutes.
- Combine the cream and sugar in a saucepan and bring to a boil, let it simmer for 5 min, add the walnuts. Pour over the cooked cheesecake.