Experience the ultimate indulgence with our Hazelnut Cheesecake, a dessert that perfectly marries rich flavors and satisfying textures. The base is made from finely ground Maria biscuits and hazelnuts, blended with cocoa powder and melted butter, creating a crunchy and flavorful foundation. This base is pressed into a greased baking tin and chilled, setting the stage for the creamy layers to come.
The heart of this cheesecake is its luscious hazelnut-flavored filling. Cream cheese, hazelnut spread, and a hint of vanilla are blended to achieve a smooth, velvety texture. The addition of eggs, gently folded in, ensures a rich, custard-like consistency. Once poured over the chilled base, the cheesecake is baked to perfection, resulting in a firm yet slightly jiggly center that melts in your mouth.
For the finishing touch, the cheesecake is topped with warm hazelnut spread and elegantly piped white chocolate lines. This not only adds visual appeal but also enhances the nutty and sweet flavors. After a final chill in the refrigerator, the hazelnut cheesecake is ready to be sliced and served, offering a delightful combination of creamy, crunchy, and chocolaty goodness. Perfect for festive gatherings or as a personal treat, this hazelnut cheesecake is sure to be a hit.
Ingredients:
COOKIE DOUGH
- 150 g Maria Biscuit
- 50 g Hazelnut
- 150 g Butter
- 5 g Cocoa Powder
CHEESECAKE BATTER
- 750 g Cream Cheese
- 175 g Hazelnut Pasta
- 90 g Granulated Sugar
- 16 g Vanilla Sugar
- 35 g Cornstarch
- 3 Eggs
TOPPING
- 125 g Hazelnut pasta
- White Chocolate
EXTRA
- Cream
- Chocolate Pieces
Recipe:
Prepare the Base
- Finely grind the Maria biscuits in a food processor.
- Then Grind the fried hazelnuts finely in a chopper.
- Then Melt the butter in a saucepan over low heat.
- In a deep bowl, combine the ground Maria biscuits, ground hazelnuts, melted butter, and cocoa powder. Mix until well combined.
- Then Grease a baking tin and line it with baking paper. Press the cookie mixture firmly into the bottom using the back of a spoon. Refrigerate the base.
Prepare the Cheesecake Filling
- In a deep bowl, mix 200g of cream cheese, hazelnut spread, sugar, and vanilla sugar for 1 minute.
- Then Sift the cornstarch over the bowl and mix until incorporated. Add the remaining cream cheese and mix again until smooth.
- Using a spatula, fold in the eggs one at a time, ensuring they are lightly incorporated.
- Pour the cheesecake batter over the chilled cookie base.
Bake the Cheesecake
- Preheat a convection oven to 125°C.
- Now Bake the cheesecake for 70 minutes, or until the edges are firm and the center is slightly jiggly.
- Then Turn off the oven and let the cheesecake sit inside for 1 hour to prevent collapsing or cracking.
- Remove the cheesecake from the oven, then cover it, and refrigerate it overnight for best results.
Add the Topping
- Heat the hazelnut spread in a saucepan over low heat until smooth.
- Then Melt the white chocolate in a double boiler and transfer it to a piping bag.
- And Pour the warm hazelnut spread evenly over the chilled cheesecake.
- Pipe white chocolate lines on top of the hazelnut spread.
- Refrigerate the cheesecake for 30-45 minutes to set the topping.
Serve
- Cut the hazelnut cheesecake into pieces.
- Finally Garnish with cream and chocolate pieces.
Hazelnut Cheesecake
Description
This indulgent hazelnut cheesecake combines a crunchy Maria biscuit and hazelnut base with a creamy hazelnut-flavored filling. Topped with a smooth layer of hazelnut spread and white chocolate, this dessert is a perfect balance of textures and flavors. Ideal for special occasions or as a luxurious treat, it promises to impress and delight.
Ingredients
COOKIE DOUGH
CHEESECAKE BATTER
TOPPING
EXTRA
Instructions
Prepare the Base
-
Finely grind the Maria biscuits in a food processor.
-
Then Grind the fried hazelnuts finely in a chopper.
-
Then Melt the butter in a saucepan over low heat.
-
In a deep bowl, combine the ground Maria biscuits, ground hazelnuts, melted butter, and cocoa powder. Mix until well combined.
-
Then Grease a baking tin and line it with baking paper. Press the cookie mixture firmly into the bottom using the back of a spoon. Refrigerate the base.
Prepare the Cheesecake Filling
-
In a deep bowl, mix 200g of cream cheese, hazelnut spread, sugar, and vanilla sugar for 1 minute.
-
Then Sift the cornstarch over the bowl and mix until incorporated. Add the remaining cream cheese and mix again until smooth.
-
Using a spatula, fold in the eggs one at a time, ensuring they are lightly incorporated.
-
Pour the cheesecake batter over the chilled cookie base.
Add the Topping
-
Preheat a convection oven to 125°C.
-
Now Bake the cheesecake for 70 minutes, or until the edges are firm and the center is slightly jiggly.
-
Then Turn off the oven and let the cheesecake sit inside for 1 hour to prevent collapsing or cracking.
-
Remove the cheesecake from the oven, then cover it, and refrigerate it overnight for best results.
Bake the Cheesecake
-
Heat the hazelnut spread in a saucepan over low heat until smooth.
-
Then Melt the white chocolate in a double boiler and transfer it to a piping bag.
-
And Pour the warm hazelnut spread evenly over the chilled cheesecake.
-
Pipe white chocolate lines on top of the hazelnut spread.
-
Refrigerate the cheesecake for 30-45 minutes to set the topping.
Serve
-
Cut the hazelnut cheesecake into pieces.
-
Finally Garnish with cream and chocolate pieces.
