Vanilla Baked Cheesecake With Hazelnut And Cinnamon Crust Recette

Indulge in this irresistible Vanilla Baked Cheesecake, featuring a crunchy hazelnut and cinnamon crust that perfectly complements the creamy, smooth vanilla filling. This crowd-pleasing dessert is a guaranteed showstopper for family dinners and special occasions. Elevate your presentation with a decadent pyramid of chocolate truffles (recipe available separately). Prepare to be amazed by the delightful contrast of textures and flavors!

Préparation 45 min

Cuisson 105 min

Calories 341 kcal

Protéines 17g

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Vanilla Baked Cheesecake With Hazelnut And Cinnamon Crust

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

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Questions fréquentes

Combien de temps faut-il pour préparer Vanilla Baked Cheesecake With Hazelnut And Cinnamon Crust ?

Vanilla Baked Cheesecake With Hazelnut And Cinnamon Crust prend environ 150 minutes du début à la fin — environ 45 minutes de préparation et 105 minutes de cuisson.

Combien de calories contient Vanilla Baked Cheesecake With Hazelnut And Cinnamon Crust ?

Vanilla Baked Cheesecake With Hazelnut And Cinnamon Crust contient environ 341 calories par portion, avec environ 17 g de protéines, 9 g de glucides et 32 g de lipides.

De quels ingrédients ai-je besoin pour Vanilla Baked Cheesecake With Hazelnut And Cinnamon Crust ?

Les principaux ingrédients de Vanilla Baked Cheesecake With Hazelnut And Cinnamon Crust sont Butter, Vanilla Extract, Plain Flour, Ground Cinnamon, Ground Nutmeg, Caster Sugar. Consultez la liste complète avec les quantités ci-dessus.