Go Back

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