Hazelnut Cheesecake
This cheesecake with hazelnut spread is delicious, light and moist especially when served chilled.
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
Please keep in mind that all oven temperatures and baking time varies.
The cheesecake came out quite flat after baking. You may use a small rectangle pan to make a taller cheesecake.
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