Vanilla Baked Cheesecake With Hazelnut and Cinnamon Crust
Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic Games.
This is vegetarian recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Vanilla Baked Cheesecake With Hazelnut and Cinnamon Crust
Ingredients
Instructions
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Preheat the oven to 180°C (350°F).
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In a food processor, blend the hazelnuts until finely ground.
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In a separate bowl, crush the digestive biscuits into fine crumbs.
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In a saucepan, melt the butter and mix it with the ground hazelnuts and digestive biscuit crumbs.
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Press the mixture into the bottom of a greased springform pan to form the crust.
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In a large mixing bowl, beat the cream cheese and sugar until smooth.
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Add the eggs one at a time, beating well after each addition.
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Stir in the vanilla extract and sour cream.
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Gradually add the cornstarch while continuing to mix.
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Pour the cream cheese mixture over the crust in the springform pan.
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Bake in the preheated oven for 60 minutes or until set.
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Remove from the oven and let it cool in the pan for 10 minutes.
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Transfer the cheesecake to a wire rack and let it cool completely.
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Refrigerate for at least 2 hours before serving.
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Serve chilled and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 30g47%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
