I have been told time and time again that this is the best cheesecake ever - try it and let me know what you think xx
100 g flaked almonds
¾ cup sugar
225 g plain sweet biscuits
100 g unsalted butter melted
250 g mascarpone cheese
250 g cream cheese at room temp
400 g can condensed milk
¼ cup maple syrup
1 ¼ cups cream
2 teaspoons ground cinnamon
Preheat oven to 150 celcius (no fanbake), to make the praline spread the almonds on a foil lined, greased baking tray, put the sugar in a pan with 1/2 cup water and stir over a low heat until all the sugar is dissolved. Bring to the boil and then simmer without stirring until a golden brown toffee forms. Pour over the almonds and then leave to cool until hard enough to break into pieces.
Lightly grease a 23cm springform tin and line the base with baking paper. Finely chop half of the praline with the biscuits in a food processor. Mix in the butter and mould the base mixture to the tin pressing at the sides. Bake for 15 minutes and then leave to cool.
To make the filling process the mascarpone and cream cheese together, add the condensed milk and maple syrup. Whip the cream until soft peaks form and the fold in to the cheese cake mixture. Pour the mixture into the tin and then lightly sprinkle with cinnamon. Swirl the cinnamon topping very gently with a skewer to make the cheesecake look pretty. Freeze the cake for 3-4 hours or until firm. This cheesecake is prone to melting so if you are bringing it to a dinner party make sure there is room in the freezer before you go. Enjoy xx