Cheesecake with Piedmont hazelnut cream
The hazelnut cream cheesecake is a tasty and simple dessert to prepare. Then if you also use our Piedmont hazelnut cream the result will be amazing. For those who love hazelnuts this is a recipe to try absolutely.
- Digestive biscuits 180 GR
- Butter 80 GR
- Hazelnut cream 450 GR buy here
- Fresh spreadable cheese 500 GR
- Hazelnut grains to decorate buy here
First we start by melting the butter in a saucepan or in the microwave and let it cool. We blend the biscuits and in a bowl we pour the biscuits with the warm butter and we begin to mix until obtaining a sandy mixture.
We prepare a cake tin with a diameter of 24 cm and pour it with parchment paper (I recommend wetting the parchment paper so it adheres well to the pan) and pour in the sandy mixture with the help of a spoon to spread it out and make it homogeneous. We put in the fridge for 30 min.
For the filling, start by pouring the cheese and a few tablespoons of hazelnut cream and mix well. Add the rest of the hazelnut cream and mix with the whisk until a smooth and homogeneous cream is obtained.
Now we are ready to pour our cream on our biscuit base that we left in the fridge and level well with a spatula and decorate with grain. We cover with cling film and leave in the fridge to compact for at least 6 hours.
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