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March 12, 2013
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Honey and Cinnamon Cheesecake by cakecrumbs Honey and Cinnamon Cheesecake by cakecrumbs
This is the cake I made for my boyfriend's 30th birthday.

Naturally I wanted to make him something spectacular, but he just wanted a cheesecake! :stinkeye:

The filling is a honey cheesecake inside a biscuit and praline crust. It's topped with cinnamon, then decorated with vanilla wafers and French macarons. The macarons are chocolate with a caramel filling.

Recipe for the cheesecake is over at my blog: [link]

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:iconchouchettepeluchette:
ChouchettePeluchette Nov 22, 2013  Hobbyist Artisan Crafter
Yum! I'll have to try this! Thanks for the recepie
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:iconbehindthesofa:
Your wonderful deviation has been featured here www.deviantart.com/journal/Fea...
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:iconcakecrumbs:
Thanks so much. ♥
Reply
:iconpeter-the-knotter:
Peter-The-Knotter Jul 2, 2013  Student Artisan Crafter
aaaaaaaaaaaaaaaaaaarghhh!.......
Reply
:iconchocolaitable:
chocolaitable Jun 27, 2013   General Artist
wow, this looks so good!!
i have a question, though: i have a jar of praline powder that i made for another recipe (it didn't turn out well, so i don't want to make it again...), and i was wondering how much praline powder i would use in the crust (instead of making more praline and crushing it)?
Reply
:iconcakecrumbs:
I actually haven't used (or heard of) praline powder so I couldn't advise you on the best way to use it. At a guess I'd say just do it 1:1.
Reply
:iconchocolaitable:
chocolaitable Jun 28, 2013   General Artist
it's really just praline ground into a powder, so... just the same weight as the almonds and sugar? i think i'll try that when i make this, thanks ^^
Reply
:iconcakecrumbs:
That sounds like it should work the same as the home made praline. The quantity for the crust shouldn't be hugely important so it should be fine to just use identical weight.
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:iconcakecrumbs:
Thank you! ♥
Reply
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