Praline Ricotta Cheesecake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Praline Ricotta Cheesecake is a rich and elegant dessert made with creamy ricotta cheese, fluffy eggs, and a delightful praline topping studded with chopped almonds. This impressive cake comes together in just 20 minutes of preparation followed by 40 minutes of baking. It suits anyone looking for a sophisticated treat that combines smooth, indulgent flavours with the delicate crunch of praline and nuts.
Ella x
Ingredients
- 400 gricotta cheese(softened)
- 800 ggranulated sugar
- 4large eggs
- 120 gall-purpose flour
- 60 gconfectioner's sugar
- 200 gunsalted butter, softened
- 1 mLvanilla extract
- 150 gpraline topping
- 80 gchopped almonds
- 6 gsalt
Detail level
Instructions
- 1
Preheat the oven to 180°C. Prepare a 20cm springform pan with parchment paper.
Tip: Use a non-stick spray for easy release
- 2
In a large mixing bowl, beat the softened butter and confectioner's sugar until light and fluffy.
Tip: Use an electric mixer for faster results
- 3
Add the granulated sugar, softened ricotta cheese, and vanilla extract to the bowl. Mix until well combined.
Tip: Beat for about 2 minutes until smooth
- 4
In a separate bowl, whisk together the flour and salt. Gradually add to the cheese mixture and mix until just combined.
Tip: Avoid overmixing for a tender crumb
- 5
Pour the cheesecake batter into the prepared pan and smooth the top.
Tip: Run a knife through the batter to remove air pockets
- 6
Bake for 40 minutes or until the edges are set and the center is slightly jiggly.
Tip: Avoid overbaking for a creamy texture
- 7
While the cheesecake is baking, prepare the praline topping by heating 100g of butter in a saucepan over medium heat.
Tip: Stir constantly until the butter is melted and fragrant
- 8
Add 50g of granulated sugar and 60g of chopped almonds to the saucepan. Cook for 2 minutes or until the mixture is golden brown.
Tip: Stir constantly to prevent burning
- 9
Remove the cheesecake from the oven and let it cool in the pan for 10 minutes.
Tip: Run a knife around the edges to release the cheesecake
- 10
Transfer the cheesecake to a wire rack to cool completely.
Tip: Let it cool completely before refrigerating
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