Hazelnut Cream Cheesecake – A smooth, creamy, and intense dessert.
Ingredients:
🏷️ For the base
- 🧈 7 tbsp butter, room temperature (100 g)
- 🍬 ½ cup sugar (80 g)
- 🥚 1 egg yolk
- 🌾 1 cup all-purpose flour (125 g)
- 🍫 2 tbsp cocoa powder (30 g)
- 🍦 1 tsp vanilla extract
- 🧁 ½ tsp baking powder
- 🧂 ¼ tsp salt
🏷️ For the cheesecake cream:
- 🧀 14 oz cream cheese (400 g), labneh-style or Philadelphia
- 🌰 9 oz hazelnut spread (260 g, approx. 3 heaping tbsp)
- 🥛 ¾ cup + 1 tbsp cold heavy cream, min. 35% fat (200 ml)
- 🍬 2 tbsp powdered sugar (20 g)
- 🍫 1 heaping tbsp cocoa powder (15 g)
🏷️ For decoration:
- 🌰 hazelnut spread
- 🍓 sliced strawberries
Instructions:
🏷️ Preparing the base:
- Beat the butter with the sugar until light and creamy.
- Add the egg yolk and mix well.
- Incorporate the sifted flour together with cocoa powder, vanilla, baking powder, and salt.
- Knead until a smooth dough forms, then press it evenly into a lined 8×8 in (20×20 cm) pan.
- Bake in a preheated oven at 340°F (170°C), convection setting, for 13–15 minutes.
- Allow the base to cool completely.
🏷️ Preparing the cheesecake cream:
- Mix the cream cheese with powdered sugar, hazelnut spread, and cocoa until smooth.
- Separately whip the cold heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture, mixing briefly until combined.
🏷️ Assembly:
- Pour the cream over the cooled base and level the surface.
- Cover the pan and refrigerate overnight.
- The next day, decorate with hazelnut spread and sliced strawberries.
- Serve chilled.
Enjoy! 🍓🍫🍰
