Caramel and Hazelnut Cheesecake Recipe
Category: Desserts | Serves: 10
This Caramel and Hazelnut Cheesecake is the perfect treat for any occasion. With its velvety, rich texture and delightful nutty crunch, it promises to be a crowd-pleaser. The layers of creamy caramel and hazelnut filling, sitting atop a crispy digestive biscuit base, create a dessert that is both indulgent and sophisticated. Here’s how to make it step by step:
Ingredients
| Ingredient | Quantity |
|---|---|
| Digestive Biscuits | 200g |
| Butter (melted) | 100g |
| Brown Sugar | 2 tbsp |
| Cream Cheese (softened) | 500g |
| Heavy Cream | 200ml |
| Granulated Sugar | 120g |
| Hazelnuts (chopped) | 75g |
| Powdered Sugar | 40g |
| Gelatin Sheets | 10g |
Instructions
Step 1: Preparing the Base
- Begin by preparing the biscuit base. Place the digestive biscuits into a food processor or mixer and pulse until finely crushed. Alternatively, you can put them in a sealed plastic bag and use a rolling pin to crush them by hand.
- Once crushed, transfer the biscuits into a bowl and add the brown sugar.
- Melt the butter in a small saucepan over low heat or in the microwave. Slowly pour the melted butter into the biscuit crumbs and mix well until all crumbs are evenly coated.
- Grease a 22 cm (9-inch) springform pan with a bit of butter and line the bottom with parchment paper for easy removal later.
- Press the biscuit mixture into the base of the pan, making sure it’s compact and even. Place the pan in the fridge for about 30 minutes or in the freezer for 15 minutes to allow the base to set.
Step 2: Preparing the Caramel
- For the caramel layer, place 120g of granulated sugar into a medium-sized saucepan over low heat. Add 25ml of water to the sugar and allow it to dissolve, stirring occasionally.
- Once the sugar has dissolved, add another 50ml of hot water to the saucepan and stir to combine. Continue to heat until the sugar turns into a smooth caramel sauce. Remove the pan from heat and let it cool slightly.
Step 3: Cream Cheese Filling
- In a large mixing bowl or stand mixer, beat the softened cream cheese (Philadelphia) until smooth and creamy. Add the powdered sugar and mix until combined.
- Next, add the cooled caramel sauce to the cream cheese mixture and mix until fully incorporated.
- Roughly chop 25g of hazelnuts and add them to the caramel cream cheese mixture, folding them in gently with a spatula to distribute evenly.
Step 4: Preparing the Gelatin
- Soak the gelatin sheets in cold water for 10 minutes to soften. Once softened, squeeze out the excess water from the gelatin and dissolve it in 2 tablespoons of warm heavy cream (taken from the 200ml of cream).
- Stir the gelatin mixture until fully dissolved and then add it to the caramel cream cheese mixture. Make sure the gelatin is fully incorporated before proceeding.
Step 5: Whipping the Cream
- In a separate bowl, whip the remaining heavy cream until stiff peaks form. You can use a hand whisk or electric mixer for this step.
- Gently fold the whipped cream into the caramel-cream cheese mixture. Take care to do this slowly and gently to preserve the airiness of the whipped cream.
Step 6: Assembling the Cheesecake
- Remove the chilled biscuit base from the fridge or freezer. Carefully pour the cream cheese and caramel mixture over the biscuit base, spreading it out evenly with a spatula.
- Smooth the top and make sure it’s level.
- For decoration, keep aside a couple of tablespoons of the cream mixture. You can drizzle this over the top or pipe it in decorative patterns later. Place the cheesecake in the fridge for at least 4 hours or preferably overnight, so it has enough time to set and firm up.
Step 7: Garnishing and Serving
- Once set, remove the cheesecake from the springform pan and carefully transfer it to a serving platter.
- Garnish the top with whole hazelnuts or additional chopped hazelnuts for texture and crunch. You can also drizzle some extra caramel sauce for an added layer of sweetness and decoration.
- Serve chilled and enjoy!
Tips for the Best Cheesecake
-
Gelatin Tip: Make sure the gelatin is completely dissolved before adding it to the mixture. This ensures that your cheesecake will set properly without any lumps.
-
Chill the Base: Allow the biscuit base to cool and set before adding the cream cheese mixture. This step helps prevent the filling from sinking into the crust.
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Whipped Cream: To achieve a light and airy cheesecake filling, whip the cream to stiff peaks, but be careful not to overwhip it. Gentle folding into the mixture is key for a smooth texture.
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Hazelnut Decoration: For extra flair, consider toasting the hazelnuts slightly to enhance their flavor before adding them as a topping.
This Caramel and Hazelnut Cheesecake is sure to be a hit at your next family gathering or dinner party. The combination of rich, creamy caramel, crunchy hazelnuts, and a buttery biscuit base offers a delightful contrast in textures and flavors. Donβt forget to refrigerate it for a few hours to achieve the perfect cheesecake consistency. Enjoy every bite!
