Decadent Hazelnut Fresh Berry Square Cheesecake
- felichiccuisine
- Jul 24, 2024
- 7 min read
Updated: Apr 15
by Feli Chic'Cuisine
This Hazelnut Berry Square Cheesecake combines a crunchy hazelnut crust, creamy cheesecake filling, and fresh berries for a perfect dessert. Easy to make and always impressive, it’s ideal for summer gatherings or anytime you crave something sweet.
It’s a dessert that feels luxurious yet approachable, making it perfect for special occasions or even a weekend treat. With its layers of flavor and stunning presentation, this cheesecake is bound to become a favorite in your recipe collection.
Why this Cheesecake will Steal your Heart:
✔ The hazelnut sponge cake adds a toasty, nutty depth, while the creamy cheesecake filling is smooth and tangy. Topped with fresh berries and a glossy glaze, every bite is a delightful balance of sweet, tart, and rich.
✔ Eye-Catching Elegance: The vibrant berries and shimmering glaze make this cheesecake a centerpiece-worthy dessert.
✔ Perfect for Prep-Ahead: Since this cheesecake needs time to set in the fridge, it’s an excellent make-ahead dessert.
✔ Versatile and Customizable: Not a fan of hazelnuts? Swap them for almonds or walnuts. Prefer different fruits? Use whatever berries or seasonal fruits you love.
You might also like to try: New York-Style Cheesecake with Strawberry Topping
Is this Cheesecake Difficult to Make?
Don’t let the layers intimidate you - this cheesecake is easier to make than it looks. The process is broken down into simple steps: baking the sponge cake, preparing the filling, and assembling the topping.
As long as you follow the instructions and take your time, you’ll end up with a dessert that looks and tastes like it came from a professional bakery.
Important Tips for Making this Cake:
Handling Gelatine:
✔ Be sure to soak the gelatine sheets in cold water for the recommended time (5-8 minutes), and always dissolve them fully before adding them to your mixture.
✔ For the glaze, heat the gelatine gently with the white wine and sugar to avoid any clumps.
Whipping the Cream:
✔ When whipping the cream for the filling, make sure it’s chilled to get the best results.
✔ Whip it until it forms soft peaks, and then fold it gently into the cream cheese mixture.
✔ Over-whipping can lead to a grainy texture, so keep an eye on it!
Chilling Time:
✔ Let the cheesecake set for at least 6 hours, but preferably overnight.
Sponge Cake Base:
✔ The sponge cake adds a light and airy texture to the cheesecake.
✔ Be careful not to over-mix the batter once the flour and hazelnuts are added.
✔ Gently folding these ingredients in ensures the cake stays fluffy.
Using Fresh Berries:
✔ Fresh berries are the star of the topping, so choose the ripest, juiciest berries you can find.
Ingredient Substitutions
If you prefer a non-alcoholic version or a different taste, here are some alternatives:
Replacements for White Wine:
Apple juice – Adds a mild fruity sweetness.
White grape juice – Provides a similar flavor profile to white wine.
Water with lemon juice – Keeps the glaze neutral with a slight tartness.
Diluted elderflower cordial – Adds floral and fruity notes.
How to Make Hazelnut Berry Cheesecake
Prepare the Sponge Cake:
✔ Measure and prepare all ingredients before starting.
✔ Whip the egg whites with a pinch of salt until stiff peaks form.
✔ Gradually add the caster sugar, beating well after each addition.
✔ Once the sugar is incorporated, add the egg yolks, beating until smooth.
✔ Sift together the flour and baking powder;
✔ Using a spatula, gently fold the flour mixture into the whipped eggs;
✔ Carefully incorporate the ground hazelnuts.
Bake
✔ Pour the batter into the prepared pan and smooth it out.
✔ Bake for about 15-20 minutes, or until the cake springs back when pressed gently.
✔Once baked, allow the cake to cool completely in the pan.
Prepare the Filling:
✔ Soak the gelatine sheets in cold water for a few minutes until softened.
✔ Whisk together the egg yolks, sugar, milk;
✔ Heat the mixture gently over low heat, stirring constantly, until it is just about to reach a boil (do not let it boil).
✔ Remove from heat and stir in the softened gelatine until fully dissolved.
✔ Transfer the mixture to a bowl and add the cream cheese, mixing until smooth and well combined.
✔ In a separate bowl, whip the cream until soft peaks form.
✔ Gently fold the whipped cream into the cream cheese mixture until the filling is light and creamy.
Refrigerate:
✔ Keeping the cooled sponge cake in the baking pan, pour the cheesecake mixture over the cake base and smooth the top evenly.
✔ Refrigerate for several hours, or preferably overnight, until fully set.
Prepare the Glaze
✔ Soak the gelatine sheets in cold water for a few minutes until softened.
✔ In a small saucepan, combine the white wine and sugar. Heat gently over low heat, stirring until the sugar dissolves. Do not let the mixture boil.
✔ Remove the saucepan from heat and add the softened gelatine sheets, stirring until fully dissolved. Allow the glaze to cool slightly, but not set.
✔ Arrange the fresh berries evenly over the chilled cheesecake.
✔ Carefully pour the cooled glaze over the berries, ensuring even coverage.
✔ Return the cheesecake to the refrigerator and chill until the glaze is fully set.
Here’s a lovely review from one of my readers:
⭐️⭐️⭐️⭐️⭐️ ''Worth Every Minute of Effort"
"I’ll admit, this cheesecake takes a bit of time to make, but it’s worth every second. The layers are so impressive, and the flavors are incredible together. The hazelnut sponge is moist and flavorful, the cheesecake filling is silky smooth, and the berry topping is the perfect finishing touch. It’s a dessert that feels luxurious but still approachable. Highly recommend!"
Hazelnut Berry Cheesecake Recipe
The hazelnut base is such a nice twist on a classic cheesecake, and the fresh berries make it feel light and summery. It’s a dessert that impresses without being overly complicated.
⏱ Prep Time: 45 min
⏳ Cooking Time: 15 min
⏰ Total Time: 1 h
⏳Chilling Time: 6 h
🍽 Serves: 10-12
Ingredients
For the Sponge Cake:
3 large eggs, separated (egg whites and yolks)
150g (3/4 cup) caster sugar
100g (3/4 cup + 1 tablespoon) all-purpose flour
1 tsp baking powder
Pinch of salt
50g (1/2 cup) ground hazelnuts
For the Filling:
4 yolks (from 4 large egg yolks)
180g (3/4 cup + 2 tablespoons) caster sugar
125 ml (1/2 cup + 1 tablespoon) milk
Zest of 1 lemon (1 tablespoon of zest)
8 gelatine sheets
500g (2 cups) cream cheese
400g (1 2/3 cups) whipping cream (double cream/heavy cream)
For the Topping
750g mixed berries (strawberries, blueberries, raspberries, currants) (about 6 cups)
For the Gelatine Glaze:
5 gelatine sheets
250 ml (1 cup) white wine
2 Tbsp caster sugar
Method
Prepare the Sponge Cake:
1. Preheat the oven to 180°C (350°F). Line a 28x20 cm rectangular baking pan or frame with parchment paper. In a bowl, sift together the flour and baking powder, then set aside.
2. In an electric mixer, whip the egg whites with a pinch of salt until stiff peaks form. Gradually add the caster sugar, beating well after each addition until fully incorporated.
Add the egg yolks one at a time, beating until smooth.
3. Using a spatula, gently fold the flour mixture into the whipped eggs, then carefully incorporate the ground hazelnuts.
4. Pour the batter into the prepared pan and smooth it out. Bake for 15-20 minutes, or until the cake springs back when gently pressed.
5. Once baked, allow the cake to cool completely in the pan. If needed, carefully remove the parchment paper while keeping the cake in place, as it will serve as the base for the cheesecake filling.
Prepare the Filling:
6. Soak the gelatine sheets in cold water for a few minutes until softened.
7. In a saucepan, whisk together the egg yolks, sugar, milk, and lemon zest. Heat the mixture gently over low heat, stirring constantly, until it is just about to reach a boil (do not let it boil). Remove from heat and stir in the softened gelatine until fully dissolved.
8. Transfer the mixture to a bowl and add the cream cheese, mixing until smooth and well combined.
9. In a separate bowl, whip the cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until the filling is light and creamy.
10. Keeping the cooled sponge cake in the baking frame, pour the cheesecake mixture over the cake base and smooth the top evenly. Refrigerate for several hours, or preferably overnight, until fully set.
Prepare the Gelatine Glaze:
11. Soak the gelatine sheets in cold water for a few minutes until softened.
12. In a small saucepan, combine the white wine and sugar. Heat gently over low heat, stirring until the sugar dissolves. Do not let the mixture boil.
13. Remove the saucepan from heat and add the softened gelatine sheets, stirring until fully dissolved. Allow the glaze to cool slightly, but not set.
14. Arrange the fresh berries evenly over the chilled cheesecake. Carefully pour the cooled glaze over the berries, ensuring even coverage. Return the cheesecake to the refrigerator and chill until the glaze is fully set.
Serving:
15. Once the cake is set, remove it from the baking frame. Use a warm knife to cut it into even pieces, wiping the knife between each cut for clean edges.
Enjoy!
Let us dance in the sun, wearing wild flowers in our hair. ― Susan Polis Schutz
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