Hazelnut cheesecake
Prep:
30 mins
Cook:
120 mins
Crust:
125g crushed digestive biscuits
60g granulated sugar
60g butter, melted
Filling:
910g plain cream cheese, at room temperature
340g granulated sugar
5ml pure vanilla extract
4 eggs, large, beaten lightly
50ml heavy cream
150g finely chopped toasted hazelnuts
Crust:
Combine all ingredients in small bowl and press into bottom of 23cm spring form pan.
Filling:
Preheat the oven to 150ºC / 300ºF / Gas Mark 2.
In large bowl beat together cream cheese, sugar and vanilla until very smooth.
Add eggs one at a time beating until each is incorporated completely.
Beat in heavy cream scraping down the sides.
Stir nuts into batter.
Pour cheesecake batter into prepared crust and bake approximately 2 hours.
Cool cheesecake in oven for 1 1/2 hours and then remove and cool to room temperature.
Serve at room temperature.
Serves
10
Preparation Time
30 minutes
Cooking Time
120 minutes
Main ingredients
Dairy
Recipe Type
Cakes & Baking, Dessert, Cheesecake
Special Info
Vegetarian
Level of Difficulty
Easy
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