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Hazelnut Cheesecake

  • A wonderful hazelnut-flavored cheesecake. Lovely and creamy with the addition of ground hazelnuts and Nutella. It is easy to prepare and ready quickly. Follow recipe.

Ingredients: simple, total time: 20 min., 8 serving

Base:

  • 250 g ground biscuits/ Plasma, Oreo

  • 125 g melted butter

  • 100 ml Baileys Liqueur/ hazelnut /optional

Cream:

  • 300 g cream cheese

  • 300 g sweet cream/ cold

  • 50 g Nutella/cold

  • 100 g roasted hazelnuts/peeled and ground

  • 100 g powdered sugar

Decoration:

  • chopped roasted hazelnuts/ peeled

Preparation:

Base:

  1. Put the butter in a small saucepan over a low to moderate heat and melt. Put out the fire.

  2. Crush the biscuit into a super chop and pour it into a deep bowl, then add the melted butter and mix well. (You can add Baileys liqueur to the mixture if you like, it's optional.)

  3. Take a ring from a round mold 24 cm and place it on a flat tray.

  4. Pour the base mixture and sprinkle with a dropper or with the help of the bottom of a glass.

  5. With the tray and base, put it in the refrigerator to cool.

Cream:

  1. During this time, soak the gelatin leaves with cold water and leave to swell.

  2. In a deep bowl, add the cheese, the cold cream, powdered sugar and whip it with mixer at higher speed, until you get a solid shape.

  3. After that, add finely ground roasted hazelnuts and mix, at the same time, until the mixture is smooth.

  4. Then add Nutella and mix until you get a uniform color.

  5. Squeeze out the gelatin and melted in a saucepan on low heat. Then add it to the cream and stir until it thickens.

  6. Spread the cream evenly on the biscuit base and level it with a spatula.

  7. After applying the cream, add chopped and cleaned roasted hazelnuts as desired. You can add whipped cream if you like, then sprinkle the hazelnuts over it, it's all a matter of taste.

  8. Leave the finished cake to cool for 2 hours in the refrigerator, then cut into slices and serve a beautiful cheesecake.

Buon appetito!


NOTE:

  • Instead of regular biscuits, you can use cocoa biscuits, so they will be tastier.

  • To decorate the cake, you can use caramel that goes well with dried fruit, or use whole hazelnuts along with chopped hazelnuts.

  • Store the cake in the refrigerator for up to 3 days, covered with transparent foil.


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