Vanilla Baked Cheesecake With Hazelnut and Cinnamon Crust

The scent of vanilla always transports me back to childhood summers spent at my grandmother’s bakery. The warm, sweet aroma mingled with the yeasty tang of rising dough and the comforting murmur of early morning customers. While her specialty was sourdough, she occasionally indulged us grandkids with a simplified version of this cheesecake – a special treat reserved for birthdays and holidays. This version, with its sophisticated hazelnut and cinnamon crust, is a nod to those cherished memories, a little more refined, but still brimming with the same love and comforting vanilla essence.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: Overnight (including chilling)
• Servings: 12
• Yield: 1 cheesecake
• Dietary Type: Not specified

Ingredients

For the Crust:

• 80 g butter, melted
• ½ teaspoon vanilla extract
• ¾ cup plain flour
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ⅓ cup caster sugar
• ⅓ cup hazelnuts, roasted, chopped coarsely
• ¼ cup apricot jam, warmed
• Chocolate truffles, to decorate (optional, see other recipes)

For the Filling:

• 2 teaspoons vanilla extract
• 250 g cream cheese, softened
• 500 g ricotta cheese
• ⅔ cup caster sugar
• 2 tablespoons lemon juice
• 2 eggs

Equipment Needed

• 24cm diameter springform cake tin
• Baking paper
• Medium bowl
• Large bowl
• Electric mixer

Instructions

1. Preheat your oven to 180°C (160°C fan-forced). Lightly grease a 24cm diameter springform cake tin and line its base with baking paper, cut to fit perfectly. This will ensure the cheesecake releases cleanly.

2. In a medium bowl, combine the melted butter, vanilla extract, plain flour, ground cinnamon, ground nutmeg, caster sugar, and chopped hazelnuts. Mix well until the ingredients are evenly distributed.

3. Press the hazelnut mixture firmly over the base of the prepared tin. Make sure it covers the entire base without any gaps. This forms a sturdy and flavorful foundation for the cheesecake.

4. Refrigerate the crust for 20 minutes. This helps the crust to set and prevents it from shrinking too much during baking.

5. Bake the crust in the preheated oven for about 20 minutes or until lightly browned. Keep a close eye on it, as the hazelnuts can burn easily.

6. Remove the crust from the oven and spread it evenly with warmed apricot jam. The jam adds a subtle sweetness and helps to seal the crust, preventing it from becoming soggy.

7. Reduce the oven temperature to 150°C (130°C fan-forced). This lower temperature is crucial for achieving a smooth and creamy cheesecake filling, minimizing the risk of cracking.

8. For the cheesecake filling, in a large bowl, beat the softened cream cheese, ricotta cheese, vanilla extract, half the caster sugar, and lemon juice with an electric mixer until just combined. Be careful not to over-beat the mixture, as this can incorporate too much air and cause the cheesecake to deflate.

9. In a separate bowl, combine the remaining caster sugar and eggs and beat with an electric mixer for 5 minutes on high speed or until thick and creamy. This step is essential for creating a light and airy texture in the cheesecake filling.

10. Gently fold the egg mixture into the cheese mixture. Be careful not to deflate the egg mixture. A gentle hand ensures a light and airy cheesecake.

11. Carefully pour the filling over the prepared crust. Distribute the filling evenly to ensure a consistent bake.

12. Bake in the preheated oven for about 45 minutes. The cheesecake is done when the edges are set, but the center still has a slight wobble.

13. Cool the cheesecake in the oven with the door ajar for at least 2 hours. This slow cooling process helps to prevent cracking and allows the cheesecake to set gradually.

14. Refrigerate the cheesecake overnight. This allows the flavors to meld together and the cheesecake to fully set.

15. To serve, decorate the center of the cheesecake with a pyramid of assorted prepared truffles or chocolate curls. (See other recipes for truffle variations).

Expert Tips & Tricks

• Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother, less lumpy filling.
• Water Bath (Optional): For an even creamier texture and to further prevent cracking, consider baking the cheesecake in a water bath. Wrap the bottom of the springform pan in foil to prevent water from seeping in, and place it inside a larger pan filled with about an inch of hot water.
• Crack Prevention: Don’t overbake! A slight jiggle in the center is perfect. Cooling it slowly in the oven is also key.
• Jam Alternatives: If you don’t have apricot jam, seedless raspberry or fig jam would also work well.

Serving & Storage Suggestions

Serve the cheesecake chilled. A dollop of whipped cream or a scattering of fresh berries complements the rich flavors beautifully.

• Storage: Leftovers can be stored in the refrigerator for up to 3-4 days, covered tightly.
• Freezing: For longer storage, freeze the cheesecake (without toppings) for up to 2 months. Thaw overnight in the refrigerator before serving.
• Room Temperature: Do not leave the cheesecake at room temperature for more than 2 hours, especially in warm weather.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	341 kcal	N/A
Calories from Fat	191 g	56%
Total Fat	21.2 g	32%
Saturated Fat	11.9 g	59%
Cholesterol	93.7 mg	31%
Sodium	149.4 mg	6%
Total Carbohydrate	29.8 g	9%
Dietary Fiber	0.6 g	2%
Sugars	19.7 g	78%
Protein	8.8 g	17%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Gluten-Free Crust: Use a gluten-free flour blend and finely ground almonds in place of the plain flour for a gluten-free crust.
• Dairy-Free Filling: Substitute the cream cheese and ricotta cheese with plant-based alternatives. Look for cashew-based cream cheese and silken tofu ricotta for the best results.
• Citrus Zest: Add the zest of one lemon or orange to the filling for a brighter, more citrusy flavor.
• Spice it Up: Add a pinch of cardamom or ginger to the filling for a warm, exotic twist.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of nut in the crust?
A: Absolutely! Walnuts, pecans, or almonds would all be delicious substitutes for the hazelnuts. Just be sure to roast them first to enhance their flavor.

Q: Can I make this cheesecake ahead of time?
A: Yes, this cheesecake is actually best made a day in advance to allow the flavors to fully develop and the texture to set.

Q: What is the best way to prevent the cheesecake from cracking?
A: Bake at a low temperature, avoid over-beating the filling, and cool the cheesecake slowly in the oven with the door ajar.

Q: Can I freeze this cheesecake?
A: Yes, you can freeze the cheesecake (without toppings) for up to 2 months. Thaw it overnight in the refrigerator before serving.

Q: What can I use if I don’t have apricot jam?
A: Seedless raspberry or fig jam would also work well as a substitute.

Final Thoughts

Now, go forth and bake! This Vanilla Baked Cheesecake with Hazelnut and Cinnamon Crust is more than just a dessert; it’s an experience, a memory in the making. Don’t be afraid to experiment with variations and make it your own. And please, share your creations and feedback – I’d love to hear how it turns out for you. Consider serving this masterpiece with a delicate Moscato d’Asti or a strong cup of black coffee to elevate the experience. Enjoy!