Citrus Cheesecake With Macadamia Praline - cooking recipe

Ingredients

1 1/2 cups graham crackers crumbs
6 tbsp (3/4 stick) butter, melted
3 pkg (8 oz each) cream cheese, at room temperature, chopped
1/2 cup sugar
4 None eggs
2/3 cup heavy cream
1/4 cup flour
2 tsp each finely grated lemon, orange and lime peel
None None FOR THE MACADAMIA PRALINE
1 cup macadamia nut halves, toasted
1 1/4 cups sugar

Preparation

Preheat the oven to 325\u00b0F. Lightly grease a 9-inch springform pan. Mix graham cracker crumbs and butter until well blended. Press firmly onto bottom of prepared pan. Refrigerate 20 mins, until firm.
Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Stir in cream, flour and citrus peels until smooth. Pour onto crust.
Bake for 50-55 mins. Cool in pan on a wire rack. Refrigerate until ready to serve.
For the macadamia praline, line a baking pan with parchment paper. Sprinkle with macadamia nuts. Place sugar and 1 cup water in a medium saucepan on low heat. Stir for 2-3 mins until sugar dissolves. Bring to a boil on high heat. Reduce heat to low; simmer, without stirring, for 10-12 mins until golden. Pour toffee thinly over macadamias. Let stand until praline to set, then break into pieces. Top cheesecake with praline to serve.