Hazelnut Layer Cheesecake Recipe

Ingredients

• 4 eggs, separated
• 120 g sugar
• 100 g flour
• 50 g oil or 50 g melted butter
• 8 ounces cream cheese, softened
• 50 g sugar
• 4 sheets gelatin or 1 tablespoon gelatin powder
• 300 ml whipping cream
• 40 g shredded chocolate
• 60 g diced hazelnuts

Instructions

1. Make the sponge base first. Preheat your oven to 180 degrees Celsius and line a 9-inch cake pan with grease.
2. In a bowl, whisk 4 egg yolks and 120 g sugar until the mixture is pale and fluffy.
3. In another bowl, whisk the 4 egg whites until foamy, then gradually whisk in 120 g sugar until stiff peaks form.
4. Gently fold the egg white mixture into the egg yolk mixture. Sift in 100 g flour and fold in by hand, taking care not to overmix.
5. Finally, fold in 50 g oil or melted butter until fully incorporated. Pour the batter into the prepared pan and bake for 25-30 minutes, or until cooked through.
6. Once baked, remove the sponge from the cake tin and allow it to cool completely. Slice the sponge into 2 equal layers. Use an 8-inch cake ring to cut out perfect circles from each layer, ensuring they are identical in size.
7. For the cheesecake filling, if using sheets of gelatin, soften 4 sheets in cold water, then dissolve them in 40 ml of hot water. Alternatively, if using gelatin powder, sprinkle 1 tablespoon over 40 ml of water, let it sit for 5 minutes, then melt it in the microwave and cool.
8. Whip 300 ml of whipping cream until soft peaks form and set aside. In a separate bowl, cream together 8 ounces of softened cream cheese and 50 g sugar until smooth and fluffy. Stir in the gelatin mixture until well combined, then fold in the whipped cream.
9. Next, gently fold in 40 g shredded chocolate and 60 g diced hazelnuts for that extra crunch and flavor.
10. To assemble, place one cake layer in the 8-inch cake ring, spread half of the cheesecake mixture on top, then add the second sponge layer. Finish by spreading the remaining cheesecake mixture over the top. Refrigerate until set.