Hazelnut cheesecake
We’re going to tell you how to prepare the Langa’s version of the famous cheesecake!
Ingredients
FOR THE BASE
- 110gr. Of butter
- 225gr. Of Digestive biscuits
- 1 brown sugar spoon
FOR THE CREAM
- 500gr of creamy cheese
- 250gr of whipping cream
- 100gr of powdered sugar
- 10gr. Of gelatine sheet
FOR THE GARNISH
Preparation
Finely Crumble the biscuits with a blender and melt them with the fused butter and the brown sugar.
Cover a hinged pan of 24 cm of diameter with the greaseproof paper. Use the butter to let it well stick to the pan.
Pour the biscuit mixture in the pan, pressing it with a spoon to make the base for the cake. Let sit in the fridge for at least 30 minutes.
While the biscuit base sits in the fridge, let’s prepare the cream!
First of all, put the gelatine sheet in cold water. They have to sit in it for 10 minutes about.
In a bowl whip the cheese with 70 gr. Of powdered sugar, using the electric whisk.
In another bowl, whip the cream with 30 gr. Of powdered sugar.
Keep aside 4 spoons of cream, heat it up without bringing to a boil and melt in it the well wringed gelatine sheets. Add the melted gelatine to the cheese and then mix even the whipped cream, blending with a spatula.
Pour the mixture in the pan on the biscuit base, leveling the surface.
Let sit in the fridge for at least 5 hours.
Before to serve, garnish the cake with the hazelnut paste, and complete with a generous sprinkled of hazelnut grain!