As far as I remember, this was the second cheesecake I’d ever made. And from the very beginning I was lucky to choose one of the best cheesecake recipes : )
The cake is heavy and wet with a subtle taste of hazelnut flavour (in fact, during the first making of the cake, the taste was subtle… while preparing it for the second time, I decided not be that stingy when it came to adding alcohol ;P)
Not sure how it works for you but these are my flavours – nuts, chocolate, liqueur and… cheese : )
Oh, and even The Firm Defender of Traditional Cheesecakes tucked in, which really made me happy : )
- 11 Oreo biscuits (with no filling)
- 50g hazelnuts
- 55g melted butter
Roast the hazelnuts for a moment on a dry frying pan. Grind them with the biscuits to get a nearly-powdered texture.
Add melted butter and stir it.
You should get quite heavy and wet mass.
Place baking paper only at the bottom of a springform pan (24cm)
Put the crumbs in the pan and using your fingers press them do create a smooth layer.
While preparing the filling, cool the bottom in the fridge.
Cheese filling ingredients:
- 1kg cream cheese (cheesecake type)
- 1 cup sugar
- 3 eggs
- 1 Tbs sifted starch
- around 100ml hazelnut flavoured liqueur (I used Polish Finezja but Hazelnut Baileys sounds just perfect!)
Mix the cheese with sugar.
Start adding eggs, one by one, mixing after each adding.
Add sifted starch and alcohol and mix again, shortly.
My cheese filling wasn’t that thick that is why it’s a better idea not to mix it too long, just until ingredients are incorporated.
Pour the filling onto cooled biscuit bottom.
Bake at 150°C for 1 hour and 20 minutes.
Cheesecakes don’t like rapid jumps of temperature that’s why you may leave it in the slightly opened oven for cooling.
When cooled, leave it in the fridge for a night.
- 200g bitter chocolate
- 50g butter
Chop the chocolate.
Melt the butter. Take it off the heat and add chopped chocolate. Stir until smooth and creamy.
Cool it a bit.
Sides of the cake can be additionally decorated with pieces of chopped hazelnuts.
The recipe was stolen from Moje Wypieki.
Thank you for the inspiration!