Vanilla Baked Cheesecake With Hazelnut and Cinnamon Crust

Ingredients

• 80 g butter, melted
• 1/2 teaspoon vanilla extract
• 3/4 cup plain flour
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/3 cup caster sugar
• 1/3 cup hazelnut, roasted, chopped coarsely
• 1/4 cup apricot jam, warmed
• chocolate truffles, to decorate (see my other recipes)

FILLING

• 2 teaspoons vanilla extract
• 250 g cream cheese, softened
• 500 g ricotta cheese
• 2/3 cup caster sugar
• 2 tablespoons lemon juice
• 2 eggs

Directions

1. 1

   Preheat the oven to 180°C (160°C fan-forced). Lightly grease a 24cm diametre springform cake tin and line its base with baking paper (cut to fit).

2. 2

   Combine the top 7 ingredients in a medium bowl. Press mixture over the base of the prepared tin so that it covers the entire base without any gaps.

3. 3

   Refrigerate for 20 minutes then bake base in the preheated oven for about 20 minutes or until lightly browned.

4. 4

   Remove from oven and spread evenly with jam. Reduce temperature to 150°C (130°C fan-forced).

5. 5

   For the cheesecake filling, beat the cream cheese, ricotta, vanilla extract, half the sugar and juice in a large bowl with an electric mixer until just combined; do not over-beat.

6. 6

   Combine the remaining sugar and eggs in a separate bowl and beat with an electric mixer for 5 minutes on high speed or until thick and creamy.

7. 7

   Gently fold the egg mixture into cheese mixture and carefully pour over prepared base. Bake in preheated oven for about 45 minutes.

8. 8

   Cool cheesecake in oven with door ajar for at least 2 hrs then refrigerate overnight.

9. 9

   To serve, decorate the centre of the cheesecake with a pyramid of assorted prepared truffles or chocolate curls.