Hazelnut Cheesecake

105 mins
Serves 1
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Directions

  1. 1Crush biscuits into crumbs using a mortar and pestle.
  2. 2Crush biscuits into crumbs using a mortar and pestle.
  3. 3Crush biscuits into crumbs using a mortar and pestle.
  4. 4Mix the crumbs with melted butter.
  5. 5Mix the crumbs with melted butter.
  6. 6Mix the crumbs with melted butter.
  7. 7Press the mixture into the bottom of a baking pan to form the crust.
  8. 8Press the mixture into the bottom of a baking pan to form the crust.
  9. 9Press the mixture into the bottom of a baking pan to form the crust.
  10. 10Spread hazelnut spread over the crust.
  11. 11Spread hazelnut spread over the crust.
  12. 12Spread hazelnut spread over the crust.
  13. 13Add hazelnuts on top of the hazelnut spread.
  14. 14Add hazelnuts on top of the hazelnut spread.
  15. 15Add hazelnuts on top of the hazelnut spread.
  16. 16In a bowl, mix together Philadelphia cheese, sugar, and vanilla.
  17. 17In a bowl, mix together Philadelphia cheese, sugar, and vanilla.
  18. 18In a bowl, mix together Philadelphia cheese, sugar, and vanilla.
  19. 19Whip the cold cream until stiff peaks form.
  20. 20Whip the cold cream until stiff peaks form.
  21. 21Whip the cold cream until stiff peaks form.
  22. 22Fold the whipped cream into the cheese mixture.
  23. 23Fold the whipped cream into the cheese mixture.
  24. 24Fold the whipped cream into the cheese mixture.
  25. 25Pour the cheese mixture over the hazelnut layer in the baking pan.
  26. 26Pour the cheese mixture over the hazelnut layer in the baking pan.
  27. 27Pour the cheese mixture over the hazelnut layer in the baking pan.
  28. 28Spread the mixture evenly.
  29. 29Spread the mixture evenly.
  30. 30Spread the mixture evenly.
  31. 31Drizzle hazelnut spread over the top.
  32. 32Drizzle hazelnut spread over the top.
  33. 33Drizzle hazelnut spread over the top.
  34. 34Refrigerate the cheesecake until set.
  35. 35Refrigerate the cheesecake until set.
  36. 36Refrigerate 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
  • 0 hazelnut spread
  • 0 hazelnut spread
  • 0 hazelnut spread
  • 0 hazelnuts
  • 0 hazelnuts
  • 0 hazelnuts

Equipment

mortar and pestlespoonspatulabowlbaking panpastry bag