Experience the divine taste of this Gourmet Hazelnut Cream Cheesecake, where classic cheesecake meets the luxurious flavor of hazelnut. The dessert features a crunchy whole-grain biscuit and ground hazelnut base, topped with a rich and creamy filling, and finished with a decadent hazelnut cream topping. This cheesecake variation adds a nutty elegance to the traditional favorite, making it a sophisticated option for any dessert table.
Why You’ll Love This: This cheesecake recipe is a true crowd-pleaser, combining the creamy texture of the cheesecake with the rich, indulgent taste of hazelnut. The ground hazelnuts in the base add a delightful crunch that contrasts beautifully with the smoothness of the filling. The hazelnut cream topping not only enhances the flavor but also adds a gourmet touch that sets this dessert apart from typical cheesecakes. It’s a perfect choice for those who appreciate a nutty twist to their desserts.
Perfect Occasion: This Hazelnut Cream Cheesecake is perfect for special occasions such as birthdays, anniversaries, or holiday celebrations. It’s also ideal for a fancy dinner party or as a special treat to impress guests at a brunch. The elegance and unique flavor profile of this cheesecake make it a memorable dessert that’s sure to garner compliments from your guests.
Decoration Tips: For an extra touch of elegance, drizzle some melted chocolate over the hazelnut cream before sprinkling with chopped hazelnuts. Garnishing with gold leaf or edible flowers can also elevate the presentation, making it suitable for very special occasions. Serve each slice on individual plates with a dollop of whipped cream or a side of fresh berries for a beautiful and delicious dessert course.
Ingredients:
- 4.9 oz (140g) whole-grain biscuits
- 1 oz (30g) ground hazelnuts
- 2.8 oz (80g) butter
Cheese Filling:
- 17.6 oz (500g) Magerquark (low-fat quark)
- 8.8 oz (250g) Quark 20% (medium-fat quark)
- 6.2 oz (175g) full-fat cream cheese
- 2 medium eggs
- 6.3 oz (180g) sugar
- 3.5 oz (100ml) cream
- 1 packet vanilla pudding powder
- 2.8 oz (80ml) vegetable oil
- 8.5 oz (250ml) milk
Topping:
- Hazelnut cream
- Coarsely chopped hazelnuts
- Crush the biscuits in a food processor until fine. Mix with ground hazelnuts and melted butter. Press the mixture into the base of a lined 26 cm springform pan using the bottom of a glass for even compression. Chill in the refrigerator for about 30 minutes or in the freezer for 15 minutes.
- Whisk all filling ingredients until smooth. Pour over the chilled base. Wrap the outside of the pan with foil to prevent browning.
- Place a pan of water on the oven’s bottom to prevent the cheesecake from cracking. Bake in a preheated 338°F (170°C) oven on the second lowest rack for about 50-60 minutes.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 20-30 minutes to prevent sinking. Remove and let it chill for 4-5 hours.
- Melt hazelnut cream using a bain-marie and drizzle over the cheesecake. Sprinkle with chopped hazelnuts.
Enjoy this luxurious Hazelnut Cream Cheesecake, a refined twist on a beloved classic that promises to enchant and delight all who taste it!
