Hazelnut Cheesecake
Directions
- 1Crush biscuits into crumbs using a mortar and pestle.
- 2Crush biscuits into crumbs using a mortar and pestle.
- 3Crush biscuits into crumbs using a mortar and pestle.
- 4Mix the crushed biscuits with melted butter until combined.
- 5Mix the crushed biscuits with melted butter until combined.
- 6Mix the crushed biscuits with melted butter until combined.
- 7Press the mixture into the bottom of the baking ring lined with parchment paper, creating the base of the cake.
- 8Press the mixture into the bottom of the baking ring lined with parchment paper, creating the base of the cake.
- 9Press the mixture into the bottom of the baking ring lined with parchment paper, creating the base of the cake.
- 10Spread hazelnut spread evenly over the base.
- 11Spread hazelnut spread evenly over the base.
- 12Spread hazelnut spread evenly over the base.
- 13Decorate the hazelnut spread with hazelnuts.
- 14Decorate the hazelnut spread with hazelnuts.
- 15Decorate the hazelnut spread with hazelnuts.
- 16In a bowl, combine cream cheese, mascarpone, sugar and vanilla.
- 17In a bowl, combine cream cheese, mascarpone, sugar and vanilla.
- 18In a bowl, combine cream cheese, mascarpone, sugar and vanilla.
- 19Whip the cream and add it to the cheese mixture until smooth and creamy.
- 20Whip the cream and add it to the cheese mixture until smooth and creamy.
- 21Whip the cream and add it to the cheese mixture until smooth and creamy.
- 22Pour the cream mixture over the hazelnut layer in the baking ring.
- 23Pour the cream mixture over the hazelnut layer in the baking ring.
- 24Pour the cream mixture over the hazelnut layer in the baking ring.
- 25Spread the cream layer evenly.
- 26Spread the cream layer evenly.
- 27Spread the cream layer evenly.
- 28Drizzle hazelnut spread over the cream layer.
- 29Drizzle hazelnut spread over the cream layer.
- 30Drizzle hazelnut spread over the cream layer.
- 31Refrigerate the cheesecake until set.
- 32Refrigerate the cheesecake until set.
- 33Refrigerate the cheesecake until set.
Ingredients
- 150 g biscuits
- 150 g biscuits
- 150 g biscuits
- 70 g melted butter
- 70 g melted butter
- 70 g melted butter
- 150 g cold whole liquid cream
- 150 g cold whole liquid cream
- 150 g cold whole liquid cream
- 40 g sugar
- 40 g sugar
- 40 g sugar
- 300 g Philadelphia type cheese
- 300 g Philadelphia type cheese
- 300 g Philadelphia type cheese
- 250 g mascarpone
- 250 g mascarpone
- 250 g mascarpone
- 1 vanilla pod
- 1 vanilla pod
- 1 vanilla pod
- 1 hazelnut spread
- 1 hazelnut spread
- 1 hazelnut spread
- 20 hazelnuts
- 20 hazelnuts
- 20 hazelnuts
Equipment
mortar and pestlewhiskspatulabaking ringparchment paper