Creamy Hazelnut Cheesecake with Crumbles
Ingredients
- For the Base + Crumbles:
- 1 cup (200g) softened butter
- 2/3 cup (120g) sugar
- 1 egg
- 1 teaspoon baking powder
- 3 1/4 cups (400g) flour
- Plus 4 tablespoons flour for the crumbles
- For the Filling:
- 17.6 oz (500g) mascarpone cheese
- 17.6 oz (500g) quark (40% fat)
- 1 3/4 cups (400ml) heavy cream
- 1 cup (200g) sugar
- a dash of vanilla extract
- 4 eggs
- 2 packets of vanilla pudding powder
- Plus 1 cup (100g) ground hazelnuts
- 2 packets of vanilla sugar
Instructions
- For the base, combine all the ingredients in a bowl and knead into a soft dough. Set aside less than half for the crumbles, add 2 tablespoons of flour, and crumble the mixture. Spread the remaining dough into a 10 or 11-inch (26cm or 28cm) baking pan lined with parchment paper, pressing firmly.
- For the filling, mix all the filling ingredients together. Mix half with hazelnuts and vanilla sugar and spread it over the base. Then, spread the remaining filling over it. Sprinkle the crumbles on top.
- Place the cake in the oven and bake at 320°F (160°C) for about 45 minutes. Let the cake cool for at least 4 hours, preferably overnight, in the fridge. Trust me, it's incredibly delicious and creamy. Enjoy trying it out!
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