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White chocolate cheesecake with roasted hazelnuts

White chocolate cheesecake with roasted hazelnuts

Name: White chocolate cheesecake with roasted hazelnuts
Total time: 1 h
Ingredients: 150 g crushed biscuits; 50 g BAM premium roasted hazelnuts; 90 g butter; 50 g BAM white chocolate; 380 g cream cheese; 55 g powdered sugar; 100 g BAM white chocolate; 2 teaspoons BAM vanilla paste; 10 g Creme Fix mixture

(1)

Preparation time: 1 h
Difficulty:
Number of ingredients: 9

white chocolate cheesecake with roasted hazelnuts

White chocolate cheesecake recipe with premium roasted hazelnuts. BAM premium roasted hazelnuts will delight you with their authentic hazelnut flavour, crunch and certainly with their many uses in home baking and cooking. They are ideal for use in both sweet and savoury dishes. They can be used to make delicious homemade hazelnut butter or spreads, which can be enriched with other ingredients such as cocoa. Premium hazelnuts enrich the flavour of your cakes, tarts, ice creams, pies and biscuits.

CHOCO-TIP: instead of mascarpone cream, you can use our cheesecake mix.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

White chocolate cheesecake with roasted hazelnuts

Preparation time: 1 h
Difficulty:
Number of ingredients: 9

Ingredients:

for the cookie base:

150 g crushed biscuits
50 g BAM premium roasted hazelnuts
90 g butter
50 g BAM white chocolate

for the cream:

380 g cream cheese
55 g powdered sugar
100 g BAM white chocolate
2 teaspoons BAM vanilla paste
10 g Creme Fix mixture

Instructions:

preparation process:

1. Step Grind the biscuits in a blender until a coarse sand-like mixture forms. Transfer to a bowl. Then grind the roasted hazelnuts in a blender until they are approximately the same texture. There may be some slightly larger pieces in between. Add the hazelnuts and melted butter to the crushed biscuits and mix. You should end up with a texture similar to moist sand.

2. Step Add the melted chocolate and stir.

3. Step Transfer to a baking tray lined with baking paper and shape the crust. You can use the bottom of a glass to help you spread the mixture evenly. Place in the fridge while you prepare the cream.

4. Step Mix the cream cheese, sugar and vanilla paste with a hand mixer.

5. Step Add the melted white chocolate and blend again with a hand mixer.

6. Step Add the Creme fix mixture and mix for a few more minutes.

7. Step Pour over the biscuit base and place in the fridge for at least 2-3 hours. If desired, sprinkle the top with extra crushed hazelnuts and melted chocolate.

Order ingredients with a 10% discount:

Premium BAM baking products.

White Chocolate Drops, 1kg

21,90 €

Bourbon Vanilla Paste, 70 g

9,90 €

Chopped rosted hazelnuts, 110 g

6,49 €

Out of stock

Discount on products used in the recipe - 10%:

-3,18 €

Total:

31,80 €28,62 €

-10%

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White chocolate cheesecake with roasted hazelnuts

Preparation time: 1 h

Difficulty: 2

Number of ingredients: 9

Ingredients:

for the cookie base

150 g crushed biscuits
50 g BAM premium roasted hazelnuts
90 g butter
50 g BAM white chocolate

for the cream:

380 g cream cheese
55 g powdered sugar
100 g BAM white chocolate
2 teaspoons BAM vanilla paste
10 g Creme Fix mixture

Instructions:

preparation process

1. Korak

Grind the biscuits in a blender until a coarse sand-like mixture forms. Transfer to a bowl. Then grind the roasted hazelnuts in a blender until they are approximately the same texture. There may be some slightly larger pieces in between. Add the hazelnuts and melted butter to the crushed biscuits and mix. You should end up with a texture similar to moist sand.

2. Korak

Add the melted chocolate and stir.

3. Korak

Transfer to a baking tray lined with baking paper and shape the crust. You can use the bottom of a glass to help you spread the mixture evenly. Place in the fridge while you prepare the cream.

4. Korak

Mix the cream cheese, sugar and vanilla paste with a hand mixer.

5. Korak

Add the melted white chocolate and blend again with a hand mixer.

6. Korak

Add the Creme fix mixture and mix for a few more minutes.

7. Korak

Pour over the biscuit base and place in the fridge for at least 2-3 hours. If desired, sprinkle the top with extra crushed hazelnuts and melted chocolate.

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