Hazelnut Cheesecake 榛子酱芝士蛋糕
I’ve made quite a few of two layer cheesecakes and had shared the recipes with you before and this Hazelnut Cheesecake is not much different either. This cheesecake with hazelnut spread is delicious, light and moist especially when served chilled. The recipe is straight forward. After beating the cheese mixture, divide it into two portions and mix one portion with hazelnut spread or Nutella if you prefer. Then whisk the meringue and fold it into the plain and hazelnut cheese mixture. Pour the plain cheese mixture into the loaf pan and the hazelnut cheese mixture on top. Place it in the oven to steam bake for about 50 minutes. This Hazelnut Cheesecake can be chilled in the refrigerator for 2-3 days and enjoy with your loved ones in this exceptionally hot weather.
This Hazelnut Cheesecake can be chilled in the refrigerator for 2-3 days and enjoy with your loved ones in this exceptionally hot weather.
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You may like this 您或许会喜欢 ~ Chocolate Cheese Cupcakes 巧克力芝士杯子蛋糕 (recipe食谱)
Hazelnut Cheesecake
Ingredients
- 225 g cream cheese - room temperature
- 20 g caster sugar
- 70 ml dairy whipping cream
- 1 tsp vanilla extract
- 3 egg yolks - used large eggs
- 2 tbsp cake flour or plain flour - sifted
- 1 tbsp corn flour (starch)
- 3 egg whites
- 40 g caster sugar
- 2 tbsp hazelnut spread or Nutella
Instructions
- Preheat oven to 150 deg C. Lined (9 x 5 x 3 by inch) loaf pan all sides up.
- Beat cream cheese and sugar at low speed. Gradually add in whipping cream to the cream cheese at speed medium followed by vanilla extract and beat to smooth and creamy.
- Add eggs one at time. Beating well after each addition until just combined at low speed. Lastly add 2 tablespoon of plain flour and corn flour into it and mix well.
- Divide cheese batter into two portions. Add 2 heapful tablespoons of hazelnut spread into one of the cheese batter and mix well, set aside.
- In another clean bowl, whisk egg whites till foamy. Add sugar in batches and whisk to peak form. Divide meringue into half, one to the plain cheese mixture and remaining portion to the hazelnut cheese mixture. Fold well with a rubber spatula.
- Pour plain cheese batter into prepared pan and gently pour the hazelnut cheese batter on top.
- Steam bake in preheated oven for about 50 minutes to just set.
- Remove cheesecake from pan after cooling and place in the refrigerator to chill for a few hours before serving.
Notes
- 榛子酱芝士蛋糕 Hazelnut Cheesecake
- 之前分享过好几个双层芝士蛋糕食谱，今天分享的也没什么特别。做法直接简单，加了一层榛子酱，考出来的芝士蛋糕非常的绵密，湿润好吃 ~
- 材料：
- 225克奶油芝士
- 20克 细糖
- 70毫升 动物性鲜奶油
- 1茶匙 香草香精
- 3个 蛋黄 （用大鸡蛋）
- 2 汤匙 底筋或中筋面粉 （过筛）
- 1汤匙 玉米淀粉
- 3个 蛋白
- 40克 细糖
- 2大汤匙 榛子酱
- 做法：
- 预热烤箱至摄氏150度。长方形烤盘（9 x 5 x 3寸）铺上烤纸，，备用。
- 用电动打蛋器以底速度搅打奶油芝士和细糖，然后慢慢倒入动物性鲜奶油和香草香精到奶油芝士，用中速度搅打至顺滑。
- 加入鸡蛋，一个一个下，搅打至均匀，倒入面粉和玉米淀粉，再拌匀即可。
- 将芝士糊分成两份。一份中加入2大茶匙榛子酱，用刮刀翻拌均匀，备用。
- 再另一个干净大碗，把蛋白打至起泡，细糖分次加入， 打致硬性发泡。蛋白霜一半分到白芝士糊和一半到榛子酱中，翻拌均匀即可。
- 先倒白芝士糊到烤盘中，然后慢慢倒上榛子芝士糊。
- 用水谷方式烤约50分钟或蛋糕烤到刚刚熟即可。
- 蛋糕冷却后脱模，放入冰箱冷藏数小时即可享用。
- 芝士蛋糕有一点矮，喜欢蛋糕高一点，就用小一点的摸具烘烤
- 烤箱温度和烘烤时间务必根据自家烤箱来定
