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Hazel Cheesecake - Metric Recipe

Looking for an easy Hazel Cheesecake - metric recipe? Learn how to make Hazel Cheesecake - metric using healthy ingredients.


Submitted by t_thyme

Makes 12 servings



Exquisitely delicate Hazelnut Cheesecake

Recipe Ingredients for Hazel Cheesecake - metric

1 1/2 cup Graham Cracker Crumbs
1 tbsp Sugar
2 tbsp Sweet Butter
2 1/2 lb Cream Cheese
1 cup Sugar
4 large Eggs
6 oz hazelnut butter
2 tbsp Sugar
6 oz Hazelnut butter
12 oz Sour Cream

Recipe Directions for Hazel Cheesecake - metric

  1. Preheat oven to 250F (120C). Butter sides of 10? (25.4cm) springform pan, dab bottom with butter and line with a silicone disc.

  2. Take the sour cream out of the fridge when you are making the crust.

  3. Melt the butter. Mix graham cracker crumbs with sugar. Add the melted butter to crumb mix. Mix well then pour into the pan. Press mixture firmly and evenly onto pan bottom to side edge.

  4. Beat cream cheese and sugar in large mixing bowl for 5 minutes until creamy. Add eggs one at a time quickly on high then turn down to medium for 3-4 minutes until well blended. Scrape sides and quickly blend again.

  5. Remove 1/3 of the cream cheese mix and put in a mixing bowl. Add the Hazel Paste until well blended. Divide this mix into 3.

  6. Pour 1/3 of the remaining plain cream cheese mix into pan carefully so as not to disturb the crust. Tap flat

  7. Pour 1/3 of the Hazel mix into the centre of the cake pan. Tap gently.

  8. Repeat steps until all mixes have been put into the cake pan.

  9. Insert an icing knife (round tip, not serrated) an inch away from the side and gently draw knife through the cheesecake in the shape of the letter S (left to right) being very careful not to drag the knife along the bottom crust. Turn pan turn and repeat. Allow to set in the fridge for hour before topping.

  10. In small mixing bowl (with clean beater bars) mix all topping ingredients together until just until blended. Gently pour over cooled cheesecake. Spread evenly with an icing knife.

  11. Bake for 50-60 minutes until firm.

  12. Allow to cool completely before opening springform pan. Open slowly and carefully watching closely for cracks. If cracks begin, gently help the cake loosen from the sides with the tip on a wet knife.

  13. Refrigerate cake for a minimum of 2 hours, to harden, before removing from the cake pan. When making repairs to the sides of the cheesecake after removing it from the springform pan, use a brush with a small amount of water then gently run an icing knife along to smooth.

  14. Slip a cake spatula between the silicone paper and the cake and lift gently. Sometimes, because of the size and weight of the cake, it is necessary to use 2 cake spatulas to perform this step. Transfer cake to a doilied cake platter.

Categories

Dessert, Advance

Nutrition Facts
Serving Size 202.1g
Amount Per Serving
Calories
733
Calories from Fat
546
% Daily Value*
Total Fat
60.7g
93%
Saturated Fat
27.5g
138%
Trans Fat
0.0g
Cholesterol
192mg
64%
Sodium
425mg
18%
Potassium
369mg
11%
Total Carbohydrates
37.1g
12%
Dietary Fiber
3.4g
14%
Sugars
23.4g
Protein
15.1g
Vitamin A 32% Vitamin C 3%
Calcium 15% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
    Bad points
  • High in saturated fat
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