Vanilla Baked Cheesecake With Hazelnut And Cinnamon

Name: Vanilla Baked Cheesecake With Hazelnut And Cinnamon Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 80 g butter, melted; 1/2 teaspoon vanilla extract; 3/4 cup plain flour; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/3 cup caster sugar; 1/3 cup hazelnuts, roasted, chopped coarsely; 1/4 cup apricot jam, warmed; chocolate truffle, to decorate (see my other recipes); FILLING; 2 teaspoons vanilla extract; 250 g cream cheese, softened; 500 g ricotta cheese; 2/3 cup caster sugar; 2 tablespoons lemon juice; 2 eggs

Servings: persons

80 g butter, melted
1/2 teaspoon vanilla extract
3/4 cup plain flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup caster sugar
1/3 cup hazelnuts, roasted, chopped coarsely
1/4 cup apricot jam, warmed
chocolate truffle, to decorate (see my other recipes)
FILLING
2 teaspoons vanilla extract
250 g cream cheese, softened
500 g ricotta cheese
2/3 cup caster sugar
2 tablespoons lemon juice
2 eggs

1
Preheat the oven to 180u00b0C (160u00b0C fan-forced). Lightly grease a 24cm diametre springform cake tin and line its base with baking paper (cut to fit).
2
Combine the top 7 ingredients in a medium bowl. Press mixture over the base of the prepared tin so that it covers the entire base without any gaps.
3
Refrigerate for 20 minutes then bake base in the preheated oven for about 20 minutes or until lightly browned.
4
Remove from oven and spread evenly with jam. Reduce temperature to 150u00b0C (130u00b0C fan-forced).
5
For the cheesecake filling, beat the cream cheese, ricotta, vanilla extract, half the sugar and juice in a large bowl with an electric mixer until just combined; do not over-beat.
6
Combine the remaining sugar and eggs in a separate bowl and beat with an electric mixer for 5 minutes on high speed or until thick and creamy.
7
Gently fold the egg mixture into cheese mixture and carefully pour over prepared base. Bake in preheated oven for about 45 minutes.
8
Cool cheesecake in oven with door ajar for at least 2 hrs then refrigerate overnight.
9
To serve, decorate the centre of the cheesecake with a pyramid of assorted prepared truffles or chocolate curls.

933

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 80 g butter, melted, 1/2 teaspoon vanilla extract, 3/4 cup plain flour, 1/4 teaspoon ground cinnamon, and more.

Yes, Vanilla Baked Cheesecake With Hazelnut And Cinnamon Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vanilla Baked Cheesecake With Hazelnut And Cinnamon Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions