Ingredientes para Vanilla Baked Cheesecake With Hazelnut And Cinnamon Crust
- Butter
- 2 tsp vanilla extract
- Plain Flour
- 1 tsp ground cinnamon
- Ground Nutmeg
- Caster Sugar
- 150g hazelnuts
- Apricot Jam
- Chocolate Truffle
- 500g cream cheese
- 250g ricotta cheese
- Lemon Juice
- 4 large eggs
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Cómo preparar Vanilla Baked Cheesecake With Hazelnut And Cinnamon Crust
- Preheat oven to 180°C (350°F).
- Lightly grease a 24cm (9.5-inch) diameter springform cake tin and line the base with baking paper.
- In a medium bowl, combine 150g hazelnuts, 100g digestive biscuits (or graham crackers), 75g brown sugar, 1 tsp ground cinnamon, 75g melted unsalted butter, and 1 tbsp maple syrup. Mix until well combined.
- Press the mixture firmly and evenly onto the base of the prepared tin, ensuring no gaps.
- Refrigerate for 20 minutes. Then, bake the crust in the preheated oven for 15-20 minutes, or until lightly golden brown.
- Remove from the oven and spread evenly with 50g apricot jam (or your favorite jam).
- Reduce oven temperature to 150°C (300°F).
- In a large bowl, beat 500g cream cheese, 250g ricotta cheese, 2 tsp vanilla extract, 100g granulated sugar, and the juice of 1/2 lemon using an electric mixer until smooth and combined. Do not overbeat.
- In a separate bowl, whisk together 100g granulated sugar and 4 large eggs for 5 minutes on high speed, until thick and pale.
- Gently fold the egg mixture into the cream cheese mixture until just combined.
- Carefully pour the filling over the prepared crust.
- Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for at least 2 hours to cool gradually.
- Refrigerate overnight before serving. Decorate the center with a pyramid of assorted chocolate truffles or chocolate curls.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
78g
Fat
59g
Carbs
9g
