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Velvety Coffee and Cinnamon Cheesecake with a Hazelnut Crust

Velvety Coffee and Cinnamon Cheesecake with a Hazelnut Crust

This velvety coffee and cinnamon cheesecake is the perfect treat for cozy fall days. Featuring a delicious blend of creamy cheese, aromatic cinnamon and rich espresso, this cheesecake offers a harmonious balance of flavors that will captivate your taste buds. The hazelnut crust adds a delicious crunch, making each bite a perfect combination of textures. Whether you're a coffee lover or a cheesecake lover, this recipe is sure to become your favorite.

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Why you'll love this: You'll love this cheesecake for its smooth and creamy texture, enhanced by the warm flavors of cinnamon and coffee. The combination of cream cheese and cream cheese creates a rich, velvety filling, while the hazelnut crust provides a satisfying crunch. This recipe is perfect for those who love a sophisticated dessert with a unique twist. The process of making this cheesecake is simple, allowing you to create a bakery-quality dessert in your own kitchen.

Perfect occasion: This cheesecake is perfect for special occasions such as family gatherings, holiday dinners, or a cozy fall afternoon. It's also a great choice for potlucks, dinner parties, or as a luxurious treat for yourself. Its impressive presentation and delicious taste make it a standout dessert for any event.

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Decorating Tips: replaces the word nice with empty enhance the presentation of your cheesecake, consider drizzling it with salted caramel sauce and topping it with caramel popcorn. You can also add a touch of cinnamon or cocoa powder for an extra touch of elegance. Fresh berries or a sprinkle of chopped nuts can add color and texture, making your cheesecake as beautiful as it is tasty.

Ingredients (for an 18 cm pan):

For the dough:

  • 100g biscuits (for coffee)
  • 100g hazelnuts
  • 80g butter

For the filling:

  • 350 g of fresh cheese
  • 350g of fresh cheese
  • 110g powdered sugar
  • 10g vanilla sugar
  • 0.5-1 teaspoon cinnamon (to taste)
  • 2 eggs
  • 20g cornstarch
  • 60 ml of espresso

Instructions:

Prepare the crust:

  1. Finely grind the hazelnuts and biscuits in a blender until you obtain fine crumbs.
  2. Add the melted butter to the breadcrumbs and mix well.
  3. Press the crumb mixture into the bottom of a prepared 18cm pan using the back of a spoon or the bottom of a glass to compact it evenly.
  4. Place the pan in the refrigerator while you prepare the filling.

Prepare the filling:

  1. In a large bowl, mix the cream cheese, powdered sugar, vanilla sugar, cinnamon and eggs. Blend until smooth and combined.
  2. Add the cornstarch and espresso, mixing again until completely incorporated.
  3. Gently fold in the cream cheese, mixing carefully with a spatula or whisk to avoid incorporating too much air, which could cause the cheesecake to crack.

Assemble and bake:

  1. Pour the filling into the prepared crust, spreading it evenly.
  2. Preheat the oven to 180°C (356°F). Place a pan of water on the bottom rack to create steam, which helps prevent cracking in the cheesecake.
  3. Bake the cheesecake for 30 to 40 minutes. The center should still jiggle slightly when you gently shake the pan.
  4. Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes to gradually cool.
  5. Remove the cheesecake from the oven and let it cool to room temperature for an hour before refrigerating it. For best results, refrigerate overnight.

Decoration:

  1. Decorate the cooled cheesecake with your favorite toppings. The salted caramel sauce and caramel popcorn are a delicious combination that complements the flavors wonderfully.

Enjoy your velvety coffee and cinnamon cheesecake!

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