Caramel and Hazelnut Cheesecake

The caramel and hazelnut cheesecake is a rich and indulgent dessert that combines the creaminess of the cheese with the crunchiness of the hazelnuts and the enveloping sweetness of the caramel. Here is how to prepare a delicious version.

Ingredients

For the base:

• 250 g of dry biscuits (like Digestive)
• 100 g of melted butter
• 50 g of finely chopped hazelnuts

For the cream:

• 500 g of spreadable cheese (like Philadelphia)
• 120 g of icing sugar
• 250 ml of whipping cream
• 1 sachet of vanillin
• 2 sheets of gelatin (or agar agar according to instructions for the amount)

For the caramel topping:

• 150 g of granulated sugar
• 100 ml of fresh cream
• 50 g of butter
• A pinch of salt
• Toasted chopped or whole hazelnuts for decorating

Preparation

1. Start by preparing the base: finely grind the biscuits and mix them with the melted butter and chopped hazelnuts. Spread the mixture evenly on the bottom of a springform pan (if possible, lined with parchment paper) and press well to compact the base. Place in the refrigerator to cool.

2. For the cream, soak the gelatin sheets in cold water for about 10 minutes. Meanwhile, whip the cream until it is firm.

3. In a bowl, work the spreadable cheese with the icing sugar and vanillin until you get a creamy mixture. Squeeze the gelatin and dissolve it in a little warm cream, then incorporate it into the cheese mixture.

4. Gently fold the whipped cream into the cheese mixture, stirring from bottom to top so as not to deflate it.

5. Pour the cream over the biscuit and hazelnut base and let cool in the refrigerator for at least 4 hours, better if overnight.

6. For the caramel topping, dissolve the sugar in a saucepan over medium heat until it becomes a golden caramel, then gradually add the warm cream, being careful of the splashes. Finally, add the butter and a pinch of salt and mix until it’s a smooth and homogeneous mixture.

7. Let the caramel cool slightly, then pour it over the surface of the cold cheesecake, spreading it well. Decorate with whole or chopped hazelnuts as you prefer.

Curiosity

This cheesecake does not require oven baking, thanks to the use of gelatin which helps the mixture to set. For an even more “Italian” touch, you could replace the Digestive biscuits with crumbled amaretti, whose almond flavor pairs perfectly with that of hazelnuts and caramel.

Remember to remove the cheesecake from the refrigerator a little before serving, so that the flavors can express themselves best and the caramel is the right consistency. Enjoy your meal!