Ingrédients pour Hazelnut Layer Cheesecake
- Eggs
- 1 ¼ cups granulated sugar
- 1 cup all-purpose flour
- Oil
- 2 (8 ounce) packages cream cheese
- Gelatin
- 2 cups heavy whipping cream
- Chocolate
- ½ cup chopped hazelnuts
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Comment préparer Hazelnut Layer Cheesecake
- **Make the sponge base:** Preheat oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
- **Whisk egg yolks and sugar:** In a large bowl, whisk together 4 large egg yolks and ¾ cup granulated sugar until pale and fluffy (about 5 minutes).
- **Whip egg whites:** In a separate bowl, beat 4 large egg whites until soft peaks form. Gradually add ½ cup granulated sugar, beating until stiff, glossy peaks form.
- **Combine wet and dry ingredients:** Gently fold the whipped egg whites into the egg yolk mixture. In a separate bowl, whisk together 1 cup all-purpose flour and a pinch of salt. Gently fold the dry ingredients into the wet ingredients until just combined.
- **Add oil/butter:** Gently fold in ¼ cup melted unsalted butter or vegetable oil until well incorporated.
- **Bake the sponge:** Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- **Cool and layer:** Immediately remove from the oven and let cool completely in the pan. Once cool, slice the sponge horizontally into two even layers.
- **Cut out cake layers:** Using an 8-inch cake ring or the ring of an 8-inch springform pan, cut out two 8-inch circles from each sponge layer.
- **Prepare the cheesecake filling:** If using gelatin sheets (2 tsp), soften them in cold water for 5 minutes. Squeeze out excess water and dissolve in 40ml hot water. If using gelatin powder (1 tbsp), sprinkle over 40ml water and let bloom for 5 minutes before melting in the microwave. Let cool slightly.
- **Whip cream and cream cheese:** In a separate bowl, whip 2 cups heavy whipping cream until stiff peaks form. In another bowl, beat 2 (8 ounce) packages of cream cheese and ¾ cup granulated sugar until smooth and fluffy.
- **Combine filling ingredients:** Add the cooled gelatin mixture to the cream cheese mixture and mix well. Gently fold in the whipped cream, ½ cup chopped hazelnuts, and ½ cup shredded semi-sweet chocolate.
- **Assemble the cheesecake:** Place one 8-inch sponge layer in the bottom of the 8-inch cake ring. Spread half of the cheesecake filling over the sponge. Top with the second sponge layer and spread the remaining filling over the top.
- **Chill:** Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
87g
Fat
91g
Carbs
11g
