Name: Hazelnut cheesecake
Yield: 0 serving
Cuisine: Bake
Ingredients: 200.00 g Marie biscuits; 75.00 g hazelnuts finely chopped; 140.00 g butter melted; 2.00 eggs; 100.00 g sugar; 1.00 ml salt; 15.00 ml lemon juice; 15.00 ml custard powder; 5.00 ml vanilla essence; 375.00 g cream cheese; hazelnuts finely chopped

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Ingredients (11)

CRUST

200.00 g	Marie biscuits
75.00 g	hazelnuts — finely chopped
140.00 g	butter — melted

FILLING

2.00	eggs
100.00 g	sugar
1.00 ml	salt
15.00 ml	lemon juice
15.00 ml	custard powder
5.00 ml	vanilla — essence
375.00 g	cream cheese
	hazelnuts — finely chopped

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Method:

Preheat the oven to 160 ºC (325 ºF). Crush the biscuits with a rolling pin or process in a food processor. Add the hazelnuts and butter, mixing Well. Press the mixture into a greased 20 cm springform tin. Chill. Beat the eggs, sugar and salt together until thick and creamy. Add the lemon juice, custard powder and vanilla essence and blend well. Add the cottage cheese and blend well. Pour the mixture into the prepared crust. Place the cake in the oven and bake for 40 minute. Sprinkle some of the chopped hazelnuts over the filling 15 minutes before the end of the baking time. Turn off the oven, leaving the cake in the oven to cool and set. Carefully remove the cake from the tin and place on a cake platter.
Makes a medium-sized cake.