Almond Praline Cheesecake

Ingredients

For the base:

120g cookies

50g butter

For the praline:

125g nuts

125g sugar

For the frosting:

100g sugar

500g cream cheese

2 eggs

75g sour cream

A pinch of vanilla

Grease a 19cm springform pan with butter and line the bottom with parchment paper. Crush the cookies into crumbs, add the butter, mix well, and press the mixture into the bottom of the pan.

 For the praline, lightly toast the nuts and spread them on parchment paper. Melt the sugar in a saucepan until caramelized. Then pour it over the nuts. Once set, break them into pieces and finely grind them in a food processor.

Preheat the oven to 160 degrees Celsius. Mix the cheese and sugar with a mixer on the lowest speed. Then add the eggs one at a time, mixing well after each addition. Then add the sour cream and vanilla. Mix again (do not overbeat, otherwise the cheesecake will burst during baking). Add the praline and mix well with a spatula. Spread the filling on the cake, place it on the middle rack of the oven, and place a container of hot water on the bottom rack.

Bake the cheesecake for 50-55 minutes, until the edges are set and the center is slightly jiggly. Cool the finished cheesecake and refrigerate it in the pan for at least 4 hours.

 Bon appetit!