Hazelnut cheesecake
Prep:
30 mins
Cook:
120 mins
Cheesecake is always a delight to eat but the added crunch of the hazelnut in this recipe is a delicious surprise.
Crust:
125g crushed digestive biscuits
60g granulated sugar
60g butter, melted
Filling:
910g plain cream cheese, at room temperature
340g granulated sugar
5ml pure vanilla extract
4 eggs, large, beaten lightly
50ml heavy cream
150g finely chopped toasted hazelnuts
Preheat the oven to 150ºC / 300ºF / Gas Mark 2.
Combine all the crust ingredients in a small bowl and press into bottom of 23cm spring form pan.
To make the filling, beat together the cream cheese, sugar and vanilla in a small bowl until very smooth.
Add eggs one at a time beating until each is incorporated completely.
Beat in heavy cream scraping down the sides.
Stir nuts into the cream cheese mix.
Pour cheesecake batter into prepared crust and bake approximately 2 hours.
Cool cheesecake in oven for 1 1/2 hours and then remove and cool to room temperature.
Serve at room temperature.
Serves
10
Preparation Time
30 minutes
Cooking Time
120 minutes
Main ingredients
Dairy
Recipe Type
Cakes & Baking, Dessert, Cheesecake
Special Info
Vegetarian
Level of Difficulty
Easy
