adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Baked cherry and hazelnut praline cheesecake
Baked cherry and hazelnut praline cheesecake
0 Likes
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Decadent baked cheesecake with hazelnut praline and cherries.
Ingredients:
  • Melted butter, to grease
  • 1 x 250g pkt shortbread biscuits
  • 100g butter, melted
  • 1 x 250g pkt cream cheese, at room temperature
  • 80g (1/3 cup) caster sugar, extra
  • 4 eggs
  • 125ml (1/2 cup) thickened cream
  • 300g cherries, pitted, chopped
  • Icing sugar, to dust
  • 135g (3/4 cup) whole hazelnuts
  • 115g (1/2 cup) caster sugar
  • 250ml (1 cup) water
Instructions:
  • Preheat your oven to 180°C. Prepare your loaf pan by generously greasing it with melted butter and lining the base and two long sides with non-stick baking paper, leaving an overhang for easy removal later.
  • In a food processor, pulse the biscuits until they become fine breadcrumbs. Incorporate the melted butter and pulse until mixed. Press the mixture into the base of the pan and smooth the top with a spoon. Chill in the fridge until ready to use.
  • Spread hazelnuts on a baking tray and bake in a preheated oven for about 5 minutes until lightly toasted. Remove from oven, wrap in a clean towel, and rub to remove skins. Line a baking tray with non-stick paper and spread the nuts evenly.
  • Combine sugar and water in a small heavy-based saucepan and stir over low heat until sugar dissolves. Increase heat and boil for 5 minutes until toffee mixture turns golden, brushing down the sides with a water-dipped pastry brush. Let bubbles subside, then pour over nuts. Cool for 10 minutes, break into pieces, and pulse in a food processor until coarsely crushed.
  • In a medium bowl, use an electric beater to mix cream cheese and sugar until combined. Add eggs one at a time, beating well after each addition. Mix in thickened cream, then stir in praline. Pour mixture into prepared pan, top with chopped cherries, and bake in a preheated oven for 55 minutes until a skewer comes out clean. Allow to cool in the pan for 1 hour, then chill in the fridge for 1 hour covered with plastic wrap.
  • Sprinkle with a dusting of powdered sugar and slice before serving.

Similar Recipes