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Gourmet cheesecake with cream and hazelnuts: an elegant twist on a classic dessert

Gourmet cheesecake with cream and hazelnuts: an elegant twist on a classic dessert

Discover the divine taste of this gourmet hazelnut cream cheesecake, where classic cheesecake meets the luxurious flavor of hazelnut. The dessert features a crunchy whole grain biscuit and ground hazelnut base, topped with a rich and creamy filling, and finished with a decadent hazelnut cream topping. This cheesecake twist adds nutty elegance to the traditional favorite, making it a sophisticated option for any dessert table.

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Why you'll love this: This cheesecake recipe is a crowd pleaser, combining the creamy texture of cheesecake with the rich, indulgent taste of hazelnut. The ground hazelnuts in the base add a delicious crunch that contrasts beautifully with the sweetness of the filling. The hazelnut cream filling not only enhances the flavor but also adds a gourmet touch that sets this dessert apart from typical cheesecakes. It’s a perfect choice for those who enjoy a touch of nuttiness in their desserts.

Perfect occasion: This cream and hazelnut cheesecake is perfect for special occasions such as birthdays or holiday celebrations. It is also ideal for a fancy dinner or as a special gift to impress guests at brunch. The elegance and unique flavor profile of this cheesecake make it a memorable dessert that is sure to garner compliments from your guests.

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Decorating Tips: For an extra touch of elegance, pour a little melted chocolate over the hazelnut cream before sprinkling with chopped hazelnuts. Decorating with gold leaf or edible flowers can also enhance the presentation, making it suitable for very special occasions. Serve each slice on individual plates with a dollop of whipped cream or a side of fresh berries for a beautiful and delicious dessert.

Ingredients:

  • Whole grain biscuits (140 g)
  • 30 g ground hazelnuts
  • 2.8 ounces (80 g) butter

Cheese filling:

  • 500 g of Magerquark (low-fat white cheese)
  • 8.8 oz (250 g) Quark 20% (medium-fat quark)
  • 175 g (6.2 oz) whole cream cheese
  • 2 medium eggs
  • 180 g sugar
  • 100 ml (3.5 oz) cream
  • 1 packet vanilla pudding powder
  • 2.8 oz (80 ml) vegetable oil
  • 8.5 ounces (250 ml) milk

Trim:

  • Hazelnut cream
  • Coarsely chopped hazelnuts
  1. Crush biscuits in a food processor until fine. Mix with hazelnut powder and melted butter. Press mixture into the bottom of a lined 26cm springform pan, using the bottom of a glass to press evenly. Chill for about 30 minutes in the fridge or 15 minutes in the freezer.
  2. Whisk all the filling ingredients until smooth. Pour over the cooled base. Wrap the outside of the pan with aluminum foil to prevent browning.
  3. Place a pan of water in the bottom of the oven to prevent the cheesecake from cracking. Bake in a preheated 338°F (170°C) oven on the second lowest rack for about 50 to 60 minutes.
  4. Turn off the oven and let the cheesecake cool inside, with the door slightly open, for 20 to 30 minutes to prevent it from leaking. Remove it and let it cool for 4-5 hours.
  5. Melt the hazelnut cream in a bain-marie and spread it over the cheesecake. Sprinkle with crushed hazelnuts.

Appreciate this luxurious cream and hazelnut cheesecake, a refined version of a beloved classic that promises to enchant and delight all who taste it!

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