Hazelnut Cheesecake with Berry Topping
This refreshing summer dessert is made up of tender hazelnuts sponge cake, bursting with cheese cream flavored with a touch of lemon and finished off with fresh berries.
Cream, berries and hazelnuts are incorporated all in one delicious cake.
A mix of berries is needed in this recipe, and I chose a combination of strawberries and blueberries. If you prefer, you can substitute any berries of your choice.
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 grounded hazelnuts
For the Filling
4 yolks
180g caster sugar
125 ml milk
zest of 1 lemon
8 gelatine sheets
500g cheese cream
400g whipping cream (double cream/heavy cream)
For the Topping and Gelatine Glaze
750g mixed berries (strawberries, blueberries, raspberries, currants)
1 package gelatine powder (Tortenguß)
250 ml white wine,
2 Tbsp caster sugar
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Method
​​​​​​​1. Preheat oven to 180°C (350°F). Line a rectangular adjustable baking frame 28X20 cm (7-11 inch) with parchment paper. In a small bowl combine flour and baking powder. Set aside.
Make the Sponge Cake
2. In an electric mixer, beat the egg whites and salt until stiff peaks form. Gradually, add sugar and mix another 1-2 minutes on high speed, until sugar is dissolved and whites hold stiff. Add yolks, one at a time, beating after each addition. Using a rubber spatula, gently fold in the flour mixture. Gradually incorporate grounded hazelnuts.
3. Pour the batter into the prepared pan and level the surface with a spatula. Bake for 20-25 minutes or until it springs back when lightly pressed. Cool on a wire rack.
4. Sprinkle a clean kitchen towel with a tablespoon of sugar. Run a knife around edge to loosen, and place the baked cake upside down on the towel. Carefully remove parchment paper. Let cool completely.
Make the Filling
5. In a small bowl with cold water, add the gelatine sheets and let soak for about 5-8 minutes.
6. In a saucepan mix the yolks, sugar and milk until smooth. Add the lemon zest. Put the saucepan over low heat, stirring constantly, and bring to a near boiling point. Do not boil!
7. Remove from heat. Add the soaked and slightly squeezed gelatine sheets, and mix until completely dissolved.
8. Pour that mixture into a large bowl, add the cheese cream and mix until well combined. Set aside.
9. Meanwhile, in a mixing bowl, beat the whipping (heavy) cream on medium-high speed until foamy. Gradually fold it in the cheese mixture and mix until well combined.
10. Place the sponge cake in a baking frame, and pour the cheese mixture on top. Smooth out the top and place in the fridge for at least 6 hours or overnight.
Make the Gelatine Glaze
11. Arrange the berries on top of the cream layer, in a pattern of your choice.
12. In a saucepan, mix the gelatine powder, sugar and wine. Bring to a boil, and stir until thickened. Pour over the berries and make sure everything is covered. Let cool.
13. Remove from the baking frame and cut with a warm knife into equal pieces.
Enjoy!
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If you try this recipe, leave a comment and let me know what you think! And don’t forget to snap a pic and tag it #felichiccuisine on instagram!
Let us dance in the sun, wearing wild flowers in our hair. ​― Susan Polis Schutz
