Cheesecake With Almond Caramel Topping - cooking recipe

Ingredients

2 cups all-purpose flour
2 tsp baking powder
1 1/4 cups sugar
2 3/4 sticks butter, cut into small pieces
3 None medium eggs, beaten
1 1/2 lbs medium-fat cream cheese
1 tsp vanilla extract
2 tsp cornstarch
3/4 cup milk
1 None lemon, juice only
9 oz soft caramel squares, chopped
3/4 cup heavy cream
1/2 cup flaked or finely chopped almonds
None None powdered sugar, to dust

Preparation

Sift the flour and baking powder into a bowl and stir in 1/3 cup of the sugar. Rub in 1 1/2 sticks of the butter until crumbly then stir in 1 of the eggs and mix to a dough. Turn onto a floured surface and knead lightly until smooth. Wrap in cling film and chill for 30 mins.
Roll the dough out on a lightly floured surface to a 13 inch diameter circle and use to line the base and up the sides of a 10 inch springform pan. Chill in the fridge.
Preheat the oven to 325\u00b0F. Melt the rest of the butter and cool for 10 mins. Beat the cream cheese, vanilla extract and cornstarch with the remaining sugar and eggs together in a large bowl until smooth. Whisk in the melted butter, milk and lemon juice. Pour into the lined pan and place the pan on a baking sheet. Bake for 1 1/4 hours until the filling is just set. Turn off the oven and leave the cheesecake to cool in the oven.
Place the caramels and cream in a small saucepan and bring to a boil. Reduce the heat and simmer for 5-10 mins until the caramels have melted, then stir in the almonds. Cool for 5 mins then spoon the mixture over the top of the cold cheesecake and leave to cool completely. Serve dusted with powdered sugar.