Hazelnut Coffee Cheesecake Pie Recipe

2 min read

Hazelnut Coffee Cheesecake Pie Recipe

When Espresso and fresh cheese combine - Pure Creaminess!

Combination of Ricotta cream and crispy hazelnut crust with a pleasant scent of Coffee – the Cake of happiness!

A cake for each cup of coffee, a perfect dessert for dinner parties and a heavenly pleasure for fans of creamy cakes with coffee aroma. This recipe combines the lightness of fresh cheese with the intensity of espresso and the roasted flavor of hazelnut. With these nuts we usually combine comfort and funny squirrel videos. The Power Nut contains many unsaturated fatty acids and serves both sweet and savory food for refinement or as a main ingredient.

Fun Fact: Did you know that there are two different types of hazelnuts? The so-called cell nut is somewhat more rounded than the pointed lamberts nut.

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Total time: 1h 05min

Prep time: 20min; Cook time: 45min


Difficulty: Medium


Servings: 1 Cake

Ingredients for filling

  • 2.11 cup Ricotta (creamy)
  • 0.85 cup fresh cheese (double cream)
  • 2 tbsp flour
  • 2 eggs (M)
  • 0.53 cup  of sugar
  • 1 pkg of vanilla sugar
  • 1 teaspoon cinnamon powder
  • 60ml hazelnut espresso (cooled)

Ingredients for the nut crust

  • 1.27 cup hazelnut kernels
  • 60g of butter
  • 0.25 cup of butter
  • EL liquid honey

Directions

 Preheat the oven to 200 ° (recirculated air 180 °) for the nut crust of the hazelnut espresso fresh cheesecake. Place the hazelnut kernels on a baking sheet and roast in the oven (middle) for 6-10 minutes until the cuticles become dark and dark.

 Remove, put on a kitchen towel and rub the dishes. Turn the oven down to 180 ° (circulating air 160 °). Then lay the bottom and edge of the mold with baking paper. Let the hazelnut kernels cool for about 30 minutes.

 Place 2 tbsp of chopped hazelnuts and put the rest aside. Then melt the butter and mix it with the sugar and honey and allow to cool. Grind the remaining nuts in the nut grinder and stit them with the butter mixture. Place the nut mass onto a mold and spread with a spoon from edge to edge. Let the mass cool.

For the filling, mix the ricotta and fresh cheese with a whisk. Pour in the flour, add in the eggs, sugar, vanilla sugar, cinnamon powder and espresso and stir until the mixture is smooth.

Put the filling on the pastry. Let it bake in the oven (middle) for 40-45 minutes. The cake should be ready when it slightly starts “trembling”. Remove the cake and let it cool on a cake rack for several hours. Before serving, remove the hazelnut espresso cake from the mold and sprinkle it with the hazelnuts that were placed aside.

Done. Enjoy!



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