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.
- 5Mix the crushed biscuits with melted butter.
- 6Mix the crushed biscuits with melted butter.
- 7Press the biscuit mixture into the bottom of a baking pan to form the base.
- 8Press the biscuit mixture into the bottom of a baking pan to form the base.
- 9Press the biscuit mixture into the bottom of a baking pan to form the base.
- 10Spread hazelnut spread evenly over the biscuit base.
- 11Spread hazelnut spread evenly over the biscuit base.
- 12Spread hazelnut spread evenly over the biscuit base.
- 13Add hazelnuts over the hazelnut spread.
- 14Add hazelnuts over the hazelnut spread.
- 15Add hazelnuts over the hazelnut spread.
- 16In a bowl, mix the sugar, Philadelphia cheese, mascarpone, and vanilla pod.
- 17In a bowl, mix the sugar, Philadelphia cheese, mascarpone, and vanilla pod.
- 18In a bowl, mix the sugar, Philadelphia cheese, mascarpone, and vanilla pod.
- 19Whip the cold cream and gently fold it into the cheese mixture.
- 20Whip the cold cream and gently fold it into the cheese mixture.
- 21Whip the cold cream and gently fold it into the cheese mixture.
- 22Pour the cheese mixture over the hazelnut layer.
- 23Pour the cheese mixture over the hazelnut layer.
- 24Pour the cheese mixture over the hazelnut layer.
- 25Spread the mixture to level the surface.
- 26Spread the mixture to level the surface.
- 27Spread the mixture to level the surface.
- 28Drizzle remaining hazelnut spread on top.
- 29Drizzle remaining hazelnut spread on top.
- 30Drizzle remaining hazelnut spread on top.
- 31Refrigerate until set.
- 32Refrigerate until set.
- 33Refrigerate 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
- 200 g hazelnut spread
- 200 g hazelnut spread
- 200 g hazelnut spread
- 50 g hazelnuts
- 50 g hazelnuts
- 50 g hazelnuts
Equipment
mortar and pestlemixing bowlspatulapiping bagbaking pan