Celebrate the season with this Hazelnut Cheesecake, a quintessential summer dessert that embodies the essence of freshness, sweetness, and indulgence. This dessert masterpiece seamlessly marries the tenderness of hazelnut sponge cake with the luxuriousness of cheese cream, heightened by a subtle lemony zing. Perfect for sharing with loved ones or savoring in a moment of personal bliss.
Presented on your table, this Hazelnut Cheesecake is not just a dessert—it's a visual feast. The vibrant berries against the backdrop of hazelnut sponge-speckled cream create an inviting tableau, promising a treat for both the eyes and the palate.
Elevate your summer gatherings with this Hazelnut Cheesecake—a masterpiece that brings together freshness, sweetness, and indulgence in every delightful bite.
A harmonious blend of flavors: This Hazelnut Cheesecake is more than a dessert; it's an experience. The hazelnut-infused sponge cake provides a delicate base that perfectly complements the luxuriousness of the cheese cream. A subtle lemony zing heightens the flavor profile, making every bite a journey through layers of richness.
Perfect for Any Occasion: Whether shared with loved ones or savored in a moment of personal bliss, this dessert is a versatile delight that suits any occasion. The fusion of hazelnuts, cream, and berries creates an irresistible combination that's sure to leave a lasting impression.
Visual Feast: As it graces your table, the Hazelnut Cheesecake transforms into a visual masterpiece. The vibrant berries, meticulously arranged against the backdrop of hazelnut sponge-speckled cream, create an inviting tableau. It's not just a dessert; it's a feast for both the eyes and the palate.
Crafting this culinary masterpiece involves the following steps
Sponge Cake Elegance:
Whisk together eggs and sugar until light and fluffy.
Gently fold in yolks, flour, baking powder, salt, and grounded hazelnuts.
Bake until golden brown, creating the perfect hazelnut sponge base.
Luscious Cheesecake Filling:
Infuse milk with lemon zest and mix with yolks and sugar.
Dissolve gelatine sheets and incorporate them into the cream cheese mixture.
Whip cream to a velvety consistency and fold into the cheese mixture.
Pour over the hazelnut sponge, creating layers of creamy indulgence.
Berry Topping and Glaze:
Arrange a medley of fresh berries on top of the cream layer.
Create a gelatine glaze by combining gelatine powder, white wine, and sugar. Pour over the berries, ensuring a glossy finish.
Chill and Enjoy:
Let the Hazelnut Cheesecake set in the fridge for at least 6 hours or overnight.
Slice with a warm knife to reveal the layers and textures.
Ingredients
Serves: 10-12
For the Sponge Cake:
3 white eggs
150g caster sugar
3 yolks
100g all-purpose flour
1 tsp baking powder
Pinch of salt
50g ground hazelnuts
For the Cheesecake Filling:
4 yolks
180g caster sugar
125 ml milk
Zest of 1 lemon
8 gelatine sheets
500g cream cheese
400g whipping cream (double cream/heavy cream)
For the Topping and Gelatine Glaze:
750g mixed berries (strawberries, blueberries, raspberries, currants)
1 package gelatine powder
250 ml white wine
2 Tbsp caster sugar
Method
Preparing the Sponge Cake:
1.Preheat the oven to 180°C (350°F) and line a rectangular baking pan or frame (28x20 cm) with parchment paper. In a bowl, mix flour with baking powder. Set aside.
2. Whip egg whites with salt in an electric mixer until stiff peaks form. Gradually add sugar and yolks, beating after each addition.
3. Gently fold in the flour mixture and incorporate ground hazelnuts. Pour the batter into the pan and bake until it springs back when pressed. Once cooled, invert the cake onto a sugared kitchen towel and remove parchment paper.
Making the Filling:
4.Soak gelatine sheets in cold water for 5-8 minutes.
5. In a saucepan, mix yolks, sugar, milk, and lemon zest. Heat gently until near boiling, stirring constantly. Remove from heat, add soaked gelatine, and mix until dissolved.
6. Pour into a bowl, add cream cheese, and blend. In a separate bowl, whip cream until foamy, then fold it into the cheese mixture.
7. Place the sponge cake in a baking frame, pour the cheese mixture on top, and refrigerate for at least 6 hours or overnight.
Creating the Gelatine Glaze:
8.Arrange mixed berries on top of the cream layer.
9. In a saucepan, combine gelatine powder, sugar, and wine. Bring to a boil, stirring until thickened. Pour over berries, ensuring even coverage. Allow it to cool.
Serving and Enjoying:
Remove the cake from the baking frame and cut into equal pieces with a warm knife.
Enjoy!
Let us dance in the sun, wearing wild flowers in our hair. ― Susan Polis Schutz
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted
