Rated 4 out of 5 based on 1 votes
- 500 g cream cheese
- 3/4 cups caster sugar
- 1 x large lemon
- 3 tspn powdered gelatine
- 300 ml pouring cream, lightly whipped
- 3 cups crushed granita biscuits
- 1/2 cup melted butter
- 1/2 cup sugar
- 1 handful almonds (crushed/slivered)
Step1: Combine crushed biscuits and melted butter into desired tin…. amounts may vary depending on tin and how thick you want acrust…in that case just add more of each and press in tin.
Step2: Using an electric mixer, beat cream cheese, sugar until smooth. Heat lemon juice and gelatine in a small saucepan over medium heat, stirring with a fork until dissolved. Set aside to cool (gelatine and cream cheese mixtures must be at the same temperature before combining).
Step3: Using electric mixer on low, beat gelatine into cream cheese mixture. Fold in cream, mixing until combined. Spoon filling over base. Smooth surface. Refrigerate cheesecake for at least 4 hours or overnight until set.
Step4: In a pan place 1/2 cup of sugar and 2 Tablespoons of cold water, stir for first 5 mins, after that let boil until golden without stirring. Set aside for 2 minutes and add crushed/slivered almonds and place on baking paper.
Step5: Once praline is cooled, crush in a snap lock bag and sprinkle over cheesecake.