Hazelnut Cheesecake | Creamy Yogurt Cheesecake

Creamy and absolutely luscious, this hazelnut cheesecake will become a new favorite! With a almond crust, a cream cheese - yogurt cheesecake filling, cream cheese frosting and roasted hazelnuts.This is one decadent cheesecake recipe!

If you try this recipe, let us know!Leave a comment and don’t forget to tag #spoonful_of_creation with your creations! We love sharing what you make with the community. 

Ingredients 

Cheesecake Filling 

200g hung curd 

150 g softened cream cheese 

1/3 cup thick milk 

1 cup jaggery powder

3 eggs 

3 tbsp rice flour

1/4 cup powdered hazelnuts ( roasted)

1 tsp vanilla extract

Almond Crust

1 and 1/4 cup almond meal 

 2 to 3 tbsp powdered hazelnuts ( roasted)

2 tbsp Powdered jaggery 

4 to 5 tbsp melted butter 

Frosting ( optional)

Cream cheese 

Butter 

Sugar or stevia 

Coffee

Garnish with some roasted hazelnuts 

Method 

1.Bake the Crust: Preheat oven to 180°C. Combine almond meal, jaggery, powdered hazelnut  in medium bowl. Stir in melted butter. Press into the bottom (not up the sides) of a 10-inch springform pan. Bake for 10 minutes. Set aside to cool while you make the filling. When the pan is cool, butter the inside surface above the level of the crust.

2.How to prepare hung curd:

Take a large bowl and place a muslin cloth over a strainer. Pour in 500g curd into the cloth and tie the edges or bring the edges together so as to squeeze off all the water. This process is crucial for getting the creamy consistency in the cheescake. 

Place the strainer with the bowl inside the fridge ( preferably overnight). 

Note - there should be enough gap between the cloth and the bowl, so that the dripping water can collect in the bowl.

The next day once you open the cloth you will get a ball of soft thick creamy hung curd. 

3.Cheesecake  Filling :

3.1. Add the hung curd, cream cheese, jaggery powder, powdered hazelnuts,milk, rice flour, vanilla extract in a blender and blend till its all well incorporated.

3.2. Now break in all the eggs and give it a quick single mix( do not over mix). 

 3.3. Pour the cheesecake batter onto your cooled almond crust and also wrap a large piece of the aluminium foil around the pan.This is done to avoid the water from getting into the pan when we bake the cheesecake in a water bath in the following step.

3.4. Place the cheesecake pan on a large baking dish and fill the larger baking dish with some hot water ( about an inch). This is done to prevent the cheesecake from cracking( based on Google search🔍) .

3.5. Bake the cheesecake at 180 °C for 60 minutes. After 60 minutes turn off the oven and let the cheesecake rest in the hot water for 1 hour. 

Now take it out from the oven. Allow to cool  completely before refrigerating overnight or 8 to 10 hours for it to fully set. 

3.6.Run a knife around the edges to loosen it up and unmold the cheesecake. 

Top it with  melted chocolate or cream cheese frosting. Also garnish with some more roasted hazelnuts. Serve it cold and slice it up to enjoy!

If you try this recipe, let us know!Leave a comment and don’t forget to tag #spoonful_of_creation with your creations! We love sharing what you make with the community.