The all time classic cheesecake is subject to many modifications! Today I give it extra flavor with a simple addition … With hazelnut praline!
Ingredients
For the base:-
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- 250 gr cookies ,
- 120 gr margarine with butter, melted
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- 600 gr cream cheese (Philadelphia) ,
- 60 gr caster sugar ,
- 200 gr heavy cream, 35% fat ,
- 2 oranges, zest ,
- 1 tablespoon lemon juice ,
- 80 gr hazelnut praline
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- caramelized almonds (optional) ,
- jam or praline (optional)
Instructions
For the biscuit base:-
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- Blend the biscuits until they become powdery. ,
- Add the melted butter and beat it together. ,
- Put a stirrup in a pan with greaseproof paper and pour the mixture in. Spread it by hand, all over the surface, pushing it to become as compact as possible. ,
- Bake in a preheated oven at 180 for 10 minutes. Remove and let it cool down.
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- In the mixer bin, beat the cream cheese with sugar. ,
- Add the heavy cream, the lemon juice, the zest and continue stirring until the ingredients are joined together to create a smooth cream. ,
- It can be done by hand but requires enough strength and persistence. ,
- Remove half of the mix from the mixer. ,
- Add the hazelnut praline and mix. ,
- Empty the first mixture over the biscuit base, straighten the surface with a spatula and add the praline mixture. ,
- Cover with a membrane and put the dessert in the refrigerator for about 1-2 hours, to tighten the cream.
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- I used caramelized almonds. You can play with jam or 2-3 tablespoons of pralina.
