Saturday, 18 April 2009

Almond Praline Cheesecake

Let me begin by saying I am not a baker. I never have been nor will I ever be I don't think. But every now and then I find something that I think ohhhhh, now that sounds good and it looks easy I can do that. So I give it a try.

I made this wonderful cake but I didn't have the springform pan that it needs. But not to be defeated I forged ahead undaunted. Well, trust me you need that pan. You really, really do need that pan. I baked my cake in a regular cake pan, although a heavy duty one a regular one just the same. Sadly, it looks like it got hit by the ugly stick more than once but it tastes wonderful !

Then I thought okay no problem I'll just take my knife and go around the edges, slap a plate on top and it'll be out no problem. Well there was a problem. The cake came out perfectly unfortunately the graham cracker crust didn't. It stuck like a tic to a dog. I mean people it wasn't coming off. I then proceeded to scrape it off and I thought no problem I'll just "smear" it back on the cake. Then I took another plate and inverted it once again so I could add the wonderful almond praline topping. (and it is wonderful trust me on this one). Well when I did, the "top of the cake stuck to the plate I had put it on to begin with......aarrgghh. I scraped it off and placed it back on top of the cake where it belonged anyway. Then I proceeded to add my praline topping which by this time was a bit cold . . .bigger sigh.
BUT, having said all that this cake is definitely worth making. Even though mine looks like it's been hit by a BIG truck it tastes delicious. Hence, no picture today.
The recipe is from Eagle Brand and it really is a good one.

Ingredients:3/4 c graham cracker crumbs
1/2 c slivered almonds, toasted and finely chopped.
1/4 c firmly packed brown sugar
1/4 c butter or margarine melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND Sweetened condensed milk
3 eggs
1 tsp almond extract
Almond Praline Topping

Instructions:Preheat oven to 300 degrees F. Combine graham cracker crumbs, almonds, sugar and butter; press firmly on bottom of 9-inch springform pan or 13x9 inch baking pan.
In large bowl, beat cream cheese until fluffy, Gradually beat in eagle brand milk until smooth, (do not overbeat) Add eggs and almond extract; mix well. Pour into prepared pan.
Bake 55 to 60 minutes or until center is set. Cool. Top with Almond Praline Topping. Chill. Store leftovers covered in refrigerator.

Almond Praline Topping: In small saucepan combine 1/3 cup firmly packed dark brown sugar and 1/3 cup whipping cream (heavy cream for UK). Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in 1/2 cup chopped, toasted slivered almonds. Spoon evenly over cheesecake. For 13x9 inch pan double topping ingredients and simmer until thickened.


  1. You must have made a lot of novice bakers feel much better about all those flops they have stowed away in their memory banks accompanied by feelings of inadequacy! It's the taste that counts. And the recipe sounds fantastic. Thanks, may give it a try sometime, but only after I've acquired one of those pans :-)

  2. I figure I might as well share the good and the bad on here. I have my share of flops along the way.