Walkers Shortbread Fingers Pack ~ 160 grams
Walkers Shortbread Fingers Pack in a delightfully designed 160 gram (5.6 ounce) multi-pack.
Shortbread Cookie Crust: Grind shortbread cookies in a food processor or crush until very fine with a rolling pin. Mix cookie crust ingredients together and pat only on the bottom of the prepared pan.Almond Praline Cheesecake: Preheat oven to 300 degrees F. (Yes 300F degrees temperature is correct). The Almond Cheesecake batter is different recipe than most cheesecakes, and therefore needs a lower baking temperature.
Take a 9″ spring form pan apart, line the bottom plate with aluminum foil, then reassemble the pan. Pull the excess foil up and around the pan to prevent any batter from leaking into the oven. Spray sides and bottom with vegetable spray.
Place a pan of hot water in the bottom of the oven and close the door.
In a mixing bowl on medium speed, beat cream cheese until smooth for approximately 2- 3 minutes. Scrape down sides. Add sweetened condensed milk and beat again, scraping a few times during mixing. The batter should be smooth. Add almond extract and eggs 1 at a time, beating after each addition until creamy. Add flour, and beat only until the batter is lump-free and filling is nice and fluffy. Scrape as needed.
Pour batter into prepared pan on top of the shortbread crust, and bake at 300 degrees for 55-65 minutes.
When completely chilled, and removed from the pan, carefully spoon the Almond Praline Topping over the top of the cheesecake. Likewise, the Praline Topping can also be spooned on each individual slice just before serving.
Almond Praline Topping:
Mix brown sugar and cream together in a small saucepan. Bring to a slow simmer until sugar is dissolved. Simmer for 5 minutes longer stirring often. Remove from heat and stir in almonds and brandy. Let cool until ready to top the cheesecake.
Makes one 9″ cheesecake. Serves 12 – 14. Wrap and refrigerate any leftovers.