Hazelnut cheesecake testing

I spotted a packet of hazelnut bresilienne on special a few weeks ago. I couldn’t resist the urge to add it to my cart and bring it home to have some fun. If you know the company they come from, you too would be tempted. Belgium is a world renowned Rolls-Royce producer of the very finest of chocolate. Callebaut (cal-e-bout) is one such Belgium company! If you see this name, you are assured of the finest quality of couverture chocolate. Anyway, I wasn’t testing their chocolate today, I was testing their hazelnut bresilienne, which is basically roughly chopped hazelnut brittle. In other words if you like a nut brittle, this is that in hazel nut form and roughly chopped, like peanut sprinkles. OOOOOhhhhhh I’ve just thought about vanilla ice cream now. Stop it, focus!

If you need a bigger cheesecake then take a look at this https://freshkitchen.co.za/very-cherry-cheesecake/

I had a tub of full fat cream cheese and a tub of crème fraîche in my fridge and for the longest time I have wanted to make a small 20cm cheesecake. Today was the day. I didn’t want to fuss with spring form pans and water baths. I wanted something quick and easy and ready in record time. I also wanted to reduce the sugar so I’ve only added 50g. It still tastes absolutely delicious and it stands perfectly tall and proud without the extra sugar. This is one on my easiest cheesecakes I have ever made. Brian enjoyed 2 ramekins and 3 slices and the flavour got better with each slice. We did share 2 slices with friends, but this was a recipe testing and we have to test, test, taste, taste, test and taste until I am absolutely sure I got it right. Now you go ahead and give it a try. Leave out the bresilliene if you can’t be bothered to track it down and replace it with toasted chopped hazelnuts. That will work perfectly too with this recipe.

Hazelnut cheesecake testing

Ingredients

Cheesecake base

• 100 g sweet biscuits I used Nuttikrust today , Tennis and Marie work too
• 50 g melted butter
• 50 g hazelnut bresilienne you can use any toasted nuts really but then it wouldn't be called Hazelnut Cheesecake.

Filling

• 250 g Medium Fat cream cheese
• 50 g caster sugar
• 85 g crème fraîche
• 125 g full fat yoghurt
• 20 g lemon juice and zest
• 2 Exl eggs
• 1 tsp vanilla extract

Topping

• 350g raspberries and blueberries

Instructions

Base

• Put the oven on to 180ºC to heat up while you get on and make the cake.
• Add the biscuits to a blender and blend to a medium fine crumb
• Add the metled butter and nuts and stir to combine
• Pour into prepared pan or pie dish and press down to compact the base. Put into freezer whilst making the filling

Filling

• Add the cream cheese to a clean bowl and beat until smooth about 2 minutes
• Add the sugar and continue to beat for a further 2 minutes
• Add the crème fraîche and yoghurt and beat on low speed until smooth
• Add lemon juice and stir to fold in to mixture
• Add eggs 1 at a time and continue to beat at slow speed until all the egg is properly mixed and not streaking.

  Add the vanilla extact and continue gently to incorporate
• Pour into prepared pan or pie dish. There will be leftover mix so pour that into the ramekins.
• Bake the cake at 180ºC for 25 minutes

  Bake the ramekins at 180ºC for 20 minutes. I baked them separately because I was testing and didn't want the cake to sink if I opened the oven door. I am sure you can remove the small ramekins after the 20 mins if you open the oven door very slowly and don't create too much of a air blast. As you can see they rise beautifully above the rim without spilling down the sides. Almost soufflè like in their elegance.

  If you use a pie dish there will be no need for the ramekins. You may need to bake for 25-30 min. Remember ovens vary and if you know your oven is not calibrated then keep an eye on it.
• Serve with maple syrup and extra hazelnut bresilienne and fresh cream.
• OR alternatively Serve with berries and vanilla ice cream with extra hazelnut bresilienne sprinkled on top

Course: baking, Sweet, tea time treat