Perfect for parties or after-dinner dessert, cheesecakes are always hard to turn down. Whether it's a silky smooth Cherry Cheesecake with Graham Cracker Crust, this heavenly Almond Praline Cheesecake, or a decadent Red Velvet Cheesecake that mimics the Cheesecake Factory's recipe, cheesecakes are a big hit with everyone!
How to Make a Perfect Cheesecake
The most common complaint about making cheesecakes is that they tend to crack. For best results, be sure to read "How to Make a Perfect Cheesecake" before cranking up the oven. It answers every type of question about cheesecakes; how to use a springform pan, how to prevent unsightly cracks, and how to serve and freeze cheesecakes.
Almond Praline Cheesecake Recipe
- 1 1/2 pounds (3 - 8 ounce packages) cream cheese
- 1 can sweetened condensed milk, not evaporated
- 3 large eggs
- 1 teaspoon pure almond extract
- 2 Tablespoons all-purpose flour
How To Make Almond Praline Cheesecake
- Preheat oven to 300 degrees F. The temperature is correct. The Almond Cheesecake batter is made using a different recipe than most cheesecakes, and therefor needs a lower baking temperature.
- Take a 9 inch springform pan apart, line the bottom plate with aluminum foil, then reassemble the pan. Pull the excess foil up and around the pan to prevent any batter from leaking into the oven. Spray sides and bottom with vegetable spray.
- Place a pan of hot water in the bottom of the oven and close the door.
- In a mixing bowl on medium speed, beat cream cheese until smooth for approximately 2-3 minutes. Scrape down sides. Add sweetened condensed milk and beat again, scraping a few times during mixing. The batter should be smooth. Add almond extract and eggs 1 at a time, beating after each addition until creamy. Add flour, and beat only until the batter is lump-free and filling is nice and fluffy. Scrape as needed.
- Pour batter into prepared pan on top of the shortbread cookie crust, and bake at 300 degrees for 55-65 minutes.
- Make sure to click on the link above – "How to Make the Perfect Cheesecake" – for further baking, cooling, serving and freezing instructions.
- When completely chilled, and removed from the pan, carefully spoon the Almond Praline Topping over the top of the cheesecake. Likewise, the Praline Topping can also be spooned on each individual slice just before serving.
- Makes one 9 inch cheesecake. Serves 12-14. Wrap and refrigerate any leftovers.
Shortbread Cookie Crust
- 1 1/2 cups shortbread cookie crumbs (Walkers Shortbread or similar), finely ground
- 1 Tablespoon sugar
- 1/4 cup butter, melted
Directions:
- Grind shortbread cookies in a food processor or crush until very fine with a rolling pin.
- Mix cookie crust ingredients together and pat only on the bottom of the prepared pan.
Almond Praline Topping Recipe
- 2/3 cup light brown sugar
- 2/3 cup whipping or heavy cream
- 1 cup sliced almonds
- 2 Tablespoons brandy
Directions:
- Mix brown sugar and cream together in a small saucepan. Bring to a slow simmer until sugar is dissolved. Simmer for 5 minutes longer stirring often.
- Remove from heat and stir in almonds and brandy.
- Let cool until ready to top the cheesecake.
Donna Diegel - Donna Diegel is an experienced baker and published author with more than 25 years of experience in the food industry.
