Crispy hazelnut cheesecake – Love for cooking 55000 Recipes

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Cheesecake Recipe

cheesecake ingredients

Portions

10-12 people

Ingredients For hazelnuts

  • 100 g hazelnuts
  • 100 g of super fine sugar

For the caramel sauce

  • 200 g super fine sugar
  • 90 g unsalted butter, diced
  • 120 ml double cream or whipping cream
  • ¼ teaspoon of salt

About the base

  • 170 g of digestive biscuits
  • 80 g unsalted butter, melted

For the filling

  • 400 g cream cheese
  • 30g super fine sugar
  • 250 g double cream or whipping cream

Portions

10-12 people

Ingredients For hazelnuts

  • 100 g hazelnuts
  • 100 g of super fine sugar

For the caramel sauce

  • 200 g super fine sugar
  • 90 g unsalted butter, diced
  • 120 ml double cream or whipping cream
  • ¼ teaspoon of salt

About the base

  • 170 g of digestive biscuits
  • 80 g unsalted butter, melted

For the filling

  • 400 g cream cheese
  • 30g super fine sugar
  • 250 g double cream or whipping cream

cheesecake ingredients

Instructions

  1. To start with the recipe, place parchment paper on a baking tray and spread a few drops of oil.

  2. First we will prepare the crispy hazelnuts and for this we heat the sugar in a pan and cook on low heat until the sugar caramelizes and has a golden color.

  3. Then add the hazelnuts and pour the mixture on the baking tray. Allow to cool completely.

  4. Once cooled, cut and chop well with a meat grinder. You can prepare this in advance and store it in a glass until the day you prepare the cake.

  5. Then we will prepare the caramel sauce. Heat the sugar in a pan and when it turns golden, add the butter, stirring well for 2 minutes.

  6. Then slowly add the cream, stirring constantly. Also add the salt and stir again.

  7. Pour this mixture into a glass jar and leave it to cool completely. As before, this mixture can also be left cooked for a few days before and stored in Refrigerator . It can be difficult, but all you have to do is heat it for a few seconds in the microwave.

  8. The next step is to prepare the base of the cheesecake. For this purpose, spread a movable round shape of about 20 cm and cover it with greaseproof paper.

  9. We put the cookies in a tightly closed bag and crumble with a rolling pin.

  10. Melt the butter in a bowl and add the crushed cookies, stirring well.

  11. Pour the mixture into the mold and press with the back of a spoon or your fingers and let it rest in the refrigerator for 30 minutes.

  12. When the base is compact, it’s time to prepare the cream cheese for the filling.

  13. Put the cream cheese and sugar in a bowl and beat until smooth and homogeneous.

  14. Then add the cream and beat until slightly thickened.

  15. Then add 4 tablespoons of caramel sauce and 4 tablespoons of hazelnuts and mix gently.

  16. Pour half of this mixture on the biscuit base and then again distribute 4-5 tablespoons of caramel sauce and 4-5 tablespoons of crispy.

  17. Finally, pour the remaining cream cheese on top.

  18. To decorate the cake we can add a little caramel sauce and a little crispy hazelnuts.

  19. We will then let it rest in the fridge overnight to serve cold.

The cake is the perfect “culmination” for completing a family or friend gathering. Sitting at the table with those who are most important to you and sharing special moments, conversations and laughter is incomparable.

And if we do it and sweeten these moments with a delicious dessert, like the cake we offer today, these moments become unforgettable evenings that we remember with pleasure for a long time.

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David from 55000 Recipes