Hazelnut Cheesecake Recipe
Hazelnut Cheesecake has a fine taste. Hazelnut Cheesecake gets its taste from crust filled with cheese cream, eggs and plain yoghurt. Hazelnut Cheesecake is inspired by many bakeries worldwide.
Ingredients
| Crust | ||
| Graham cracker crumbs | 1 Cup (16 tbs) | |
| Nuts | 3/4 Cup (16 tbs), chopped | |
| Brown sugar | 1/3 Cup (16 tbs) | |
| Butter margarine | 1/3 Cup (16 tbs), melted | |
| Cream cheese | 1 1/2 Cup (16 tbs), softened (Filling) | |
| 3/4 cup commercial hazelnut chocolate spread | ||
| Eggs | 3 (Filling) | |
| Heavy cream | 3 Tablespoon (Filling) | |
| Plain yogurt | 2/3 Cup (16 tbs) (Filling) | |
Directions
Crust Butter a springform cake pan.
In a bowl, mix Graham cracker crumbs, nuts, sugar and butter.
Press over bottom and along sides of pan.
Filling Preheat oven to 350 °F (175 °C).
In a bowl, whip cheese into soft peaks.
Fold in 1/2 cup (125 mL) hazelnut chocolate spread.
Add eggs and cream, mixing lightly.
Pour into pan.
Bake in oven 35-45 minutes.
Let cake cool on a wire rack 15 minutes.
In a bowl, mix yogurt and remaining hazelnut chocolate spread.
Smooth over cake.
Unclip pan.
Let cool 90 minutes.
In a bowl, mix Graham cracker crumbs, nuts, sugar and butter.
Press over bottom and along sides of pan.
Filling Preheat oven to 350 °F (175 °C).
In a bowl, whip cheese into soft peaks.
Fold in 1/2 cup (125 mL) hazelnut chocolate spread.
Add eggs and cream, mixing lightly.
Pour into pan.
Bake in oven 35-45 minutes.
Let cake cool on a wire rack 15 minutes.
In a bowl, mix yogurt and remaining hazelnut chocolate spread.
Smooth over cake.
Unclip pan.
Let cool 90 minutes.
Chef
