Almond Praline Cheesecake - cooking recipe

Ingredients

None None FOR THE CRUST
7 tbsp butter, softened
2 tbsp sugar
1/2 cup flour
2 tbsp rice flour
None None FOR THE ALMOND PRALINE
1/2 cup sugar
1/4 cup slivered almonds, toasted
None None FOR THE CHEESECAKE FILLING
2 tsp unflavored gelatin
1 1/2 pkg (12 oz) cream cheese, softened
1/2 cup sugar
1 1/4 cups heavy cream
1 tsp vanilla extract

Preparation

Preheat the oven to 300\u00b0F. Grease a 9-inch springform tin.
For the crust, beat the butter and sugar in a medium bowl with an electric mixer until light and fluffy. Stir in the sifted flours in 2 batches. Knead on a lightly floured surface until smooth. Press the mixture evenly into the bottom of the prepared pan.
Bake for about 35 mins or until lightly browned. Cool in the pan.
For the almond praline, combine the sugar and 1/4 cup water in a small saucepan. Stir on low heat until the sugar dissolves. Boil for about 10 mins or until the mixture turns golden brown. Remove from the heat. Place the nuts in single layer on a greased baking pan. Pour the toffee over the almonds. Let stand at room temperature for 10 minus or until set.
Remove the crust from the springform pan. Line the pan with plastic wrap. Replace the crust and the secure the pan. Pull the plastic wrap firmly up the side of the pan.
For the filling, sprinkling gelatin over 2 tbsp water in a small bowl. Stand the bowl in a small saucepan of simmering water. Stir until the gelatin dissolves. Cool for 5 mins.
Beat the cream cheese and sugar in a large bowl with an electric mixer until smooth. Beat in the cream and vanilla extract. Stir in the gelatin mixture. Finely chop the praline and stir half into the filling. Pour into the springform pan. Refrigerate overnight.
Serve the cheesecake topped with the remaining praline.