Hazelnut Layer Cheesecake

Recipe by tunasushi
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make sponge base first.
  • Line and grease a 9inch cake pan. Preheat oven to 180degrees celsius.
  • Whisk egg yolks and sugar till pale and quite fluffy.
  • In another bowl, whisk egg whites till foamy. Gradually whisk in sugar till stiff peaks form.
  • Fold white mix into yellow mix. Sieve in flour and fold it in BY HAND, and not with the mixer.
  • Finally fold in the oil or melted butter till well incorporated. Pour into pan and bake for 25-30 mins, till cooked.
  • Immediately remove from cake tin and cool. Slice into 2 layers.Then using either the ring of an 8inch springform tin, or an 8 inch cake ring, cut out circles from each sponge (this is so that both are of exact equal size, thats why we make the cake slightly bigger).
  • For Cheesecake:
  • If using gelatin leaves, soften in cold water. Then dissolve it in 40ml of hot water.
  • If using gelatin POWDER, sprinkle onto 40ml water and leave for 5mins. Melt in the microwave and cool for a while.
  • Whip whipping cream and set aside.
  • Cream cream cheese and sugar till smooth and fluffy. Add in gelatin mix and mix well. Then fold in whipped cream.
  • Fold in shredded chocolate and the diced hazelnuts.
  • Assembly:
  • Lay one cake layer in the 8inch cake ring. Top with 1/2 of the cheese mix. Top with the second sponge layer and then top with the rest of the cheese mix.
  • Refrigerate till set.
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