Jul 7

Hazelnut Cheesecake

Hazelnut Cheesecake

A wonderful hazelnut-flavored cheesecake. Lovely and creamy with the addition of ground hazelnuts and Nutella. It is easy to prepare and ready quickly. Follow recipe.

Ingredients: simple, total time: 20 min., 8 serving

Base:

Cream:

Decoration:

Preparation:

Base:

Put the butter in a small saucepan over a low to moderate heat and melt. Put out the fire.
Crush the biscuit into a super chop and pour it into a deep bowl, then add the melted butter and mix well. (You can add Baileys liqueur to the mixture if you like, it's optional.)
Take a ring from a round mold 24 cm and place it on a flat tray.
Pour the base mixture and sprinkle with a dropper or with the help of the bottom of a glass.
With the tray and base, put it in the refrigerator to cool.

Cream:

During this time, soak the gelatin leaves with cold water and leave to swell.
In a deep bowl, add the cheese, the cold cream, powdered sugar and whip it with mixer at higher speed, until you get a solid shape.
After that, add finely ground roasted hazelnuts and mix, at the same time, until the mixture is smooth.
Then add Nutella and mix until you get a uniform color.
Squeeze out the gelatin and melted in a saucepan on low heat. Then add it to the cream and stir until it thickens.
Spread the cream evenly on the biscuit base and level it with a spatula.
After applying the cream, add chopped and cleaned roasted hazelnuts as desired. You can add whipped cream if you like, then sprinkle the hazelnuts over it, it's all a matter of taste.
Leave the finished cake to cool for 2 hours in the refrigerator, then cut into slices and serve a beautiful cheesecake.

Buon appetito!

NOTE:

Instead of regular biscuits, you can use cocoa biscuits, so they will be tastier.
To decorate the cake, you can use caramel that goes well with dried fruit, or use whole hazelnuts along with chopped hazelnuts.
Store the cake in the refrigerator for up to 3 days, covered with transparent foil.