Giotto Cheesecake with Hazelnut Cream
A Giotto cheesecake has been on my list for a while because I absolutely love hazelnuts in cakes. I especially like this flavour in baked cheesecakes when the filling isn't too heavy, but is still dense, creamy and full of flavour. That's exactly what you get here. The base adds a little crunch, the filling is mild and soft, and there's a glossy layer of hazelnut cream on top. This is definitely not a subtle cake, but one for everyone who loves nutty desserts and can't resist Giotto, hazelnut cream and cheesecake.
Equipment
- 26 cm springform pan
- parchment paper
- Hand mixer
- Mixing bowls
- Small saucepan
Ingredients
Base
- 235 g butter biscuits
- 35 g ground hazelnuts
- 130 g unsalted butter, melted
Cream
- 585 g low-fat quark
- 295 g quark, 20% fat
- 230 g double-cream cheese
- 2 eggs
- 210 g sugar
- 115 ml whipping cream
- 1 packet of vanilla pudding powder
- 95 ml sunflower oil
- 255 ml milk
- 220 g hazelnut cream
Topping
- 295 g hazelnut cream, gently warmed
Instructions
Prepare the crust
- Preheat the oven to 170 °C (top and bottom heat). Line the base of the springform pan with parchment paper.
- Finely crush the butter biscuits and mix them with the ground hazelnuts. Add the melted butter and stir everything together until the mixture resembles damp sand. Transfer it to the springform pan and press it down firmly and evenly. The base of a glass makes this especially neat and quick, even in a small kitchen.
- Pre-bake the crust for 5 to 7 minutes. Then remove it from the oven and leave it to cool briefly.
Mix the filling
- Add the low-fat quark, quark, cream cheese, eggs, sugar, whipping cream, sunflower oil, milk and vanilla custard powder to a large bowl. Mix just until smooth. Avoid beating it for too long, so that too much air doesn’t get into the filling.
- Gently fold in the hazelnut spread until evenly combined. If it is very firm, warm it for a few seconds first to make it easier to mix in.
Bake the cheesecake
- Pour the filling onto the pre-baked crust and smooth the top. Bake the cheesecake on the middle rack for about 55 to 60 minutes. For especially gentle heat, place an ovenproof dish filled with hot water on the bottom of the oven. This often helps give the cheesecake a creamier texture.
- The centre of the cake can still wobble slightly when it is done. It will firm up considerably as it cools. After baking, turn off the oven, open the door slightly and leave the cheesecake in the oven for about 15 minutes. This lets it cool more slowly and usually gives it a nicer surface.
Cool and chill
- Then leave the cake to cool completely at room temperature. Refrigerate it for at least overnight. For neat slices, it is well worth giving it this time to chill.
Add the topping
- Gently warm the hazelnut spread for the topping until it is spreadable. Spread it evenly over the well-chilled cheesecake, then chill it briefly again so the surface can set slightly.
Serve
- Remove the Giotto cheesecake from the tin before slicing. For especially neat slices, briefly rinse the knife in warm water and wipe it clean between cuts.
Notes
- The cheesecake is easy to make the day before and tastes even better the next day.
- For a more pronounced hazelnut flavour, you can add a few extra chopped roasted hazelnuts to the base.
- Warm the hazelnut spread for the topping gently and do not let it get too hot, or it will become too runny and quickly drip down the sides.
- The cake keeps well in the refrigerator for 2 to 3 days, preferably covered.
- Chopped hazelnuts, Giotto balls or a dollop of lightly whipped cream all go well with it.