Makes:
1 (9 inch) cheesecake
Total Time:
5 hr 30 min
Submitted by:
Category:
Desserts
Sub Category: Cheesecakes
what you need
- for the crust:
- 1 1/2 cups crushed vanilla wafer or equivalent to 45 wafers
- 1/2 cup ground hazelnut
- 1/2 cup butter, melted
- Filling:
- 2 lb. cream cheese (32 oz.)
- 1 can condensed filled milk (398g)
- 4 large eggs
- 2 tsp. vanilla extract
- 1/2 cup ground hazelnut
make it
Preheat oven at 300°F (150°C). To prepare crust, combine the three ingredients in a medium bowl. Press mixture into bottom of 9-inch springform pan coated with cooking spray. Store in the freezer for 10 minutes while preparing the filling.
To prepare filling, cream cheese in a large bowl until white and fluffy. Add condensed filled milk until smooth and continue beating. Reduced speed and add eggs one at a time until smooth. Beat in vanilla extract. Add ground hazelnut. Pour mixture into prepared pan.
Bake for 55 minutes. Remove cheesecake from oven, run plastic spatula around outside edge. Cool to room temperature. Cover and chill at least 4 hours.
Notes
I was looking for hazelnut cheesecake recipe and couldn't find one that the ingredient I can find in our own local store. Finally I decided to make my own recipe. I made this recipe by combining the chocolate cheesecake recipe I got from Hershey's and Kraft recipe. As you can notice this cheesecake recipe does not use sugar or sour cream like other cheesecake, instead I used condensed filled milk. I've tried it and it turned out great and very rich. I would definitely give it 5 stars.
