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1
Preheat the oven to 350F.
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2
Lightly grease the bottom and sides of a 9 by 3-inch springform pan and cover the outside with heavy-duty foil to prevent leakage.
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3
TO MAKE THE CRUST, combine the brown sugar, salt, flour, and hazelnuts in a food processor and pulse until the hazelnuts are coarsely ground.
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4
Add the butter and pulse until the butter is the size of a pea and looks like coarse meal.
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5
Add 1 tablespoon of the cold water, pulse again, and check to see whether the dough comes together when you press it with your fingers.
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6
If it doesnt, add the remaining 1 tablespoon cold water and pulse to combine.
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7
Press the dough in an even layer into the bottom of the prepared pan and bake until golden, 20 to 30 minutes.
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8
Let cool on a wire rack while you prepare the filling.
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9
TO MAKE THE FILLING, place the cream cheese in the bowl of a stand mixer with the paddle attachment and beat until smooth, 2 to 3 minutes.
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10
Add the granulated sugar, vanilla, salt, canela, crema, and cornstarch, and mix until blended, 2 to 3 minutes.
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11
Add the eggs, one at a time, and mix on low speed, scraping the sides of the bowl as needed, until blended.
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12
You do not want any lumps.
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13
Pour the filling into the prepared crust and place inside a large roasting pan.
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14
Fill with hot water about halfway up the sides.
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15
(I like to do this right in the oven to prevent any spilling; just pull out the rack a little and hold it with one hand while pouring in the water with the other.)
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16
Bake until the filling is just set, 50 to 55 minutes, and turn off the oven.
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17
Prop open the oven door with a wooden spoon and leave the cake inside for an additional hour.
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18
Remove from the water, take off the foil, and let cool on a rack.
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19
Refrigerate for at least 3 hours before serving.
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20
TO MAKE THE SPICED QUINCE, peel, core (save the cores), and cut the quinces into slices about 1 inch thick.
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21
Put the slices in a pot with the granulated sugar and cook over medium-low heat, stirring gently, until the sugar has dissolved.
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22
Add the lemon zest, chiles, and reserved quince cores (this will give it a nice deep color) to the pot.
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23
Bring the mixture to a boil, decrease the heat to low, and continue cooking, stirring occasionally, until a thick syrup has formed, 10 to 15 minutes.
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24
Remove and discard the lemon zest, chiles, and quince cores and let cool.
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25
To unmold the cheesecake, gently run a small thin-blade knife around the edges.
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26
Remove the ring part of the mold and slice the cake, dipping the knife in hot water and wiping the blade clean before cutting each slice.
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27
Serve on a plate with a little of the candied quince on the top or side.
