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 biscuit crumbs with melted butter.
- 5Mix biscuit crumbs with melted butter.
- 6Mix biscuit crumbs with melted butter.
- 7Press the mixture into the bottom of a springform pan to create the crust.
- 8Press the mixture into the bottom of a springform pan to create the crust.
- 9Press the mixture into the bottom of a springform pan to create the crust.
- 10Spread a layer of hazelnut spread over the crust.
- 11Spread a layer of hazelnut spread over the crust.
- 12Spread a layer of hazelnut spread over the crust.
- 13Add hazelnuts to the hazelnut spread layer.
- 14Add hazelnuts to the hazelnut spread layer.
- 15Add hazelnuts to the hazelnut spread layer.
- 16In a bowl, combine Philadelphia cheese, mascarpone, sugar, and vanilla extract.
- 17In a bowl, combine Philadelphia cheese, mascarpone, sugar, and vanilla extract.
- 18In a bowl, combine Philadelphia cheese, mascarpone, sugar, and vanilla extract.
- 19Whip the cold cream until soft peaks form.
- 20Whip the cold cream until soft peaks form.
- 21Whip the cold cream until soft peaks form.
- 22Fold the whipped cream into the cheese mixture until well combined.
- 23Fold the whipped cream into the cheese mixture until well combined.
- 24Fold the whipped cream into the cheese mixture until well combined.
- 25Spread the cheese mixture over the hazelnut layer.
- 26Spread the cheese mixture over the hazelnut layer.
- 27Spread the cheese mixture over the hazelnut layer.
- 28Drizzle additional hazelnut spread over the top.
- 29Drizzle additional hazelnut spread over the top.
- 30Drizzle additional hazelnut spread over the top.
- 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
- 200 g hazelnut spread
- 200 g hazelnut spread
- 200 g hazelnut spread
- 100 g hazelnuts
- 100 g hazelnuts
- 100 g hazelnuts
Equipment
mortar and pestlemixing bowlspatulapiping bagspringform pan