Creamy hazelnut cheesecake

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Today I want to share another variation on the New York cheesecake. This time we'll prepare a very simple, incredibly creamy hazelnut cheesecake.



Lightly buttery biscuit base is pleasantly crispy, and hazelnuts bring light, toasted notes. A pleasantly smooth and creamy cheesecake is full of flavour, enriched by liqueur and vanilla. An easy to make cheesecake that will be the star of any family gathering.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (24 cm circular baking tin)

Cake base

  • 300 g biscuits (eg. digestives)
  • 100 g butter
  • 50 g chopped hazelnuts 

Cheesecake

  • 1000 g full fat cream cheese, at room temperature
  • 250 g sugar
  • 35 g cornstarch, or 1 packet no sugar vanilla pudding
  • 4 eggs, at room temperature
  • 100 g sour cream (18%), at room temperature
  • 100 g hazelnut liqueur
  • 300 g hazelnut paste 

Decoration

  • 120 g milk chocolate
  • 80 g whipping cream
  • 15 g chopped hazelnuts

Method 

  1. Prepare the biscuit base. Put 300 g biscuits into a large string bag and close it almost completely; leave around 1 cm gap for air to escape. Crush biscuits with a wooden rolling pin. Add 50 g finely chopped hazelnuts and 100 g melted, cool butter to crushed biscuits. Distribute butter in biscuits until it is well mixed in and biscuits crumbs resemble wet sand. 
  2. Transfer biscuit crumbs into a circular baking tin, 24 cm in diameter, lined with baking paper. Distribute biscuits in an even layer and press them down with a glass to create a compact base. Set the baking tin aside as you move on to the cheesecake. 
  3. Transfer 1000 g cream cheese into a large bowl and stir through it shortly with a silicone spatula to loosen it up. Add 250 g fine white sugar to mixed cheese. Do it in three batches, a few tablespoons at a time, and mix each part into cheese with a whisk until smooth. Try not to put too much air into cheese as you are mixing. Otherwise cheesecake may raise during baking, deflate afterwards and lose this pleasant, creamy texture that we want to achieve. It is worth checking from time to time if everything combines as it should with a silicone spatula.
  4. Next, add 4 large eggs to the batter. Do it slowly, one at a time, and stir the batter shortly after each one until fully combined. Again, try to do it carefully so you don't put too much air into the batter. All the ingredients required to make the cheese batter should be at room temperature, so it is worth taking them out of the fridge at least one hour ahead. 
  5. Add 100 g thick soured cream, 100 g hazelnut liqueur and 1 packet no sugar vanilla pudding to the batter. Stir through all ingredients shortly, only until you can no longer see dry lumps. Finally, add 300 g hazelnut paste into the batter. Stir batter for the last time until uniform, and check with a spatula that everything is combined. 
  6. Pour cheese batter onto the biscuit base, spread it evenly across the whole surface and even out the top. Pierce any large air bubbles.
  7. Preheat you oven to 180 deg C, no fan. Put a baking tray filled with freshly boiled water into the lowest rack in your oven. Put cheesecake into the middle rack, turn the oven temperature down to 160 deg C and bake the cake for 60-70 minutes, until top of the cheesecake is almost completely set. It's best to shake the baking tin lightly. If the cake is wobbly like a jelly, it needs a few more minutes; if it only sways lightly, cheesecake is ready. Turn the oven off then, wedge its door ajar and keep the cake in the oven for one hour to cool slightly. Take the cake out of the oven next and put it into a fridge for a night. 
  8. On the next day, prepare chocolate glaze. Put 120 g milk chocolate into a small bowl and add 80 g whipping cream. Put the bowl into a microwave for around 20 seconds, take it out, stir through its contents and return it into the microwave for another 20 seconds. Repeat the steps until smooth chocolate glaze forms. It should not take more than about a minute. Once you've got smooth chocolate glaze set it aside for 10 minutes to cool slightly.
  9. Pour chocolate glaze on top of cool cheesecake and spread it evenly across the surface. Decorate the cake with chopped hazelnuts. Return ready cheesecake into the fridge for another hour, until chocolate glaze sets.
  10. Enjoy!

Approximate nutritional value 

100 g

  • 358 kcal
  • Carbs: 31 g
  • Fat: 23 g
  • Protein: 8 g
  • Fibre: 2 g

1 slice (recipe makes 16 slices)

  • 552 kcal
  • Carbs: 48 g
  • Fat: 36 g
  • Protein: 12 g
  • Fibre: 3 g

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