Name: Ricotta Cheesecake with Almond Praline
Yield: 8–10 servings
Ingredients: 1 cup (150g) plain (all-purpose) flour; 1/4 cup (55g) caster (superfine) sugar; 100g (7 tablespoons) unsalted butter, chopped; 330g (10 1/2 ounces) cream cheese, chopped and softened; 500g (2 cups) fresh ricotta; 1 1/3 cups (295g) caster (superfine) sugar; 1/4 cup (60ml) lemon juice; 2 tablespoons finely grated lemon rind; 1 teaspoon vanilla extract; 1 tablespoon cornstarch; 1 tablespoon water; 5 eggs; 3/4 cup (165g) raw caster (superfine) sugar; 1/2 cup (40g) flaked (blanched, sliced) almonds, toasted

Top down view of ricotta cheesecake with almond praline.

Photo by William Meppem

Top this dense and decadent ricotta cheesecake with a crackly, crunchy almond candy for an easy and elegant presentation.

Note

Raw caster sugar is light golden in colour with a honey-caramel flavour, making it perfect for this praline. If unavailable, use regular caster sugar.
For a finer praline crust, place broken praline in a small food processor and process until finely chopped. Sprinkle evenly over the cheesecake to serve.

Recipe notes

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