HEALTHY HAZELNUT CHEESECAKE

HEALTHY HAZELNUT CHEESECAKE

Attention, hazelnut fans, this dessert will blow your mind!

Since we have roasted hazelnuts and freshly made hazelnut cream (you can find the recipe on our profile), we decided to make the most out of this fantastic nut with a recipe full of hazelnut goodness. Here is our gluten-free and agave-sweetened version.

INGREDIENTS

For the cake:

  • 200 g gluten-free cookies
  • 110 g unsalted butter
  • 60 g hazelnuts (peeled and roasted beforehand)

For the filling:

  • 450 g cream cheese
  • 3 eggs
  • 160 ml heavy cream
  • 50 ml agave syrup
  • 140 g hazelnut cream (recipe available on the website)
  • 10 g cornflour

For the topping:

  • 150 g chocolate (milk or dark)
  • 90 ml heavy cream

INSTRUCTIONS

Preparation:
Start by bringing all the ingredients to room temperature, and preheat your oven to 160°C (320°F).

For the base:

  1. Crush the cookies by hand or using a food processor and set them aside in a bowl.
  2. Repeat the process with the hazelnuts, then mix them with the cookies in the bowl.
  3. Melt the butter, add it to the bowl, and combine everything with a spatula.
  4. Prepare your cake tin (ours is 22 cm in diameter) by greasing it with butter or using non-stick spray.
  5. Press the mixture firmly into the base and sides of the cake tin using a spoon.

For the filling:

  1. Mix the cornflour with the agave syrup.
  2. In a separate bowl, combine this mixture with the cream cheese by hand.
  3. Add the hazelnut cream and mix until incorporated.
  4. Add the eggs one at a time, mixing well until smooth.
  5. Pour in the heavy cream and mix to combine.
  6. Pour the mixture over the cookie base in the tin.
  7. Bake for approximately 50 minutes. After this, turn off the oven and leave the cheesecake inside (without opening the door) for another 30 minutes. Remove it and let it cool to room temperature before refrigerating for at least 6 hours.

For the topping:

  1. Chop the chocolate to help it melt more easily.
  2. Pour the heavy cream over the chocolate and heat it in the microwave in 30-second intervals or on the stove until fully melted.
  3. Mix until smooth and spread it onto a flat dish, like a plate, to cool. Cover it with plastic wrap and let it rest until completely cooled.

To decorate:

  1. Remove the cheesecake from the tin and pour the chocolate topping over it.
  2. Chill for 30 minutes in the fridge or 5 minutes in the freezer.
  3. Decorate with hazelnuts, hazelnut cream, or whatever you like!

Mmmm... enjoy! We hope you love this gluten-free hazelnut cheesecake. If you want to share your results with us, upload a photo to your social media and tag us @calvalls.eco

Recipe inspired by Quiero Cupcakes

Posted by  2024-12-10 actualidad