Praline Ricotta Cheesecake

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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. 10

    Transfer the cheesecake to a wire rack to cool completely.

    Tip: Let it cool completely before refrigerating