Hazelnut cheesecake

Prep: 30 mins
Cook: 120 mins
Hazelnut cheesecake
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

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