Praline Cheesecake
This praline cheesecake combines crushed rich tea biscuits and butter with a creamy cream cheese filling infused with natural almond extract. The Thermomix grinds the almonds, melts the butter, blends the filling and whips the double cream, delivering a silky Belgian-style dessert with minimal effort and consistently excellent results.
About this recipe
Praline Cheesecake with the Thermomix TM7 is the kind of show-stopping dessert that tastes like it came from a Belgian patisserie yet comes together in one bowl. If you have been searching for a cheesecake recipe for your all-in-one kitchen machine, this one showcases exactly why the TM7 excels at desserts: the integrated scale weighs the condensed milk and cream cheese directly into the bowl, the blades grind almonds into a fine praline-style crumb, and gentle melting turns the unsalted butter into a glossy liquid for the rich tea biscuit base without a single splutter on the hob. The filling, enriched with natural almond extract and eggs, is blended into a velvety, lump-free mixture before baking, while the butterfly whisk whips double cream to soft, cloud-like peaks for serving. Topped with golden flaked almonds, this creamy dessert is perfect for festive gatherings, birthdays or an indulgent weekend treat, and it can be prepared entirely ahead of time.
Preparation tips
- Use room-temperature cream cheese before blending the filling; cold cheese leaves small lumps that are difficult to remove later, while softened cheese combines with the condensed milk and eggs into a silky, pourable batter.
- Toast the flaked almonds in a dry pan until golden before scattering over the finished cheesecake; this deepens their nutty praline flavour and adds a lovely crunch against the creamy filling.
- For a cleaner slice, dip a sharp knife in hot water and wipe it between cuts; this keeps the cream cheese layers smooth and prevents the biscuit base from crumbling onto the filling.
Recipe variations
- Gluten-free version: replace the rich tea biscuits with gluten-free digestive biscuits and keep everything else identical; the almond praline flavour and creamy texture remain exactly the same, making it safe for coeliac guests.
- Festive chocolate variation: fold melted dark chocolate through half the cream cheese filling for a marbled effect and top with extra flaked almonds and a dusting of cocoa, turning it into an elegant Christmas or birthday dessert.
Why this recipe works
If you crave the flawless texture of a restaurant-style Praline Cheesecake, the Thermomix TM7 is your ultimate sous-chef. Achieving that perfectly smooth, creamy filling without lumps or cracks is effortless with the TM7’s precise temperature control and advanced blending modes. No more guessing games; just consistently stunning results that impress every time. Whether for a dinner party or a personal treat, this recipe guarantees a silky, rich dessert that meets your highest standards, letting you enjoy the satisfaction of absolute culinary perfection without the usual stress.
Thermomix TM7 Benefits
- Weighing accuracy - The integrated scale of the Thermomix weighs the condensed milk and cream cheese directly into the bowl, saving washing up. [weighing]. [Built-in Scale]
- Fine grinding - The TM7 grinds the almonds into a crumbly praline-style powder in seconds, far faster than manual chopping. [grinding]. [Time Savings]
- Silky blending - The Thermomix blends cream cheese, eggs and almond extract into a lump-free velvety filling with even consistency. [mixing]. [Multi-Function]
- Gentle melting - Precise low heat of the TM7 melts the unsalted butter for the biscuit base without burning or spluttering. [heating]. [Precision Control]
- Perfect whipping - The butterfly whisk of the Thermomix whips the double cream into soft, stable peaks for a light finish. [whipping]. [Multi-Function]
Ingredients
- rich tea biscuits
- almonds
- unsalted butter
- cream cheese
- condensed milk
- large eggs
- natural almond extract
- light brown sugar
- double cream
- flaked almonds