Vanilla Baked Cheesecake With Hazelnut and Cinnamon Crust

Recipe by Brittney_B
READY IN: 1hr 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 180°C (160°C fan-forced). Lightly grease a 24cm diametre springform cake tin and line its base with baking paper (cut to fit).
  • Combine the top 7 ingredients in a medium bowl. Press mixture over the base of the prepared tin so that it covers the entire base without any gaps.
  • Refrigerate for 20 minutes then bake base in the preheated oven for about 20 minutes or until lightly browned.
  • Remove from oven and spread evenly with jam. Reduce temperature to 150°C (130°C fan-forced).
  • For the cheesecake filling, beat the cream cheese, ricotta, vanilla extract, half the sugar and juice in a large bowl with an electric mixer until just combined; do not over-beat.
  • Combine the remaining sugar and eggs in a separate bowl and beat with an electric mixer for 5 minutes on high speed or until thick and creamy.
  • Gently fold the egg mixture into cheese mixture and carefully pour over prepared base. Bake in preheated oven for about 45 minutes.
  • Cool cheesecake in oven with door ajar for at least 2 hrs then refrigerate overnight.
  • To serve, decorate the centre of the cheesecake with a pyramid of assorted prepared truffles or chocolate curls.
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