Gianduja Basque Cheesecake Recipe
Espresso, Cinnamon, Crushed Hazelnut
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well-coated.
- 2
Press the crumb mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool while preparing the filling.
Filling Preparation
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- 4
- 5
Stir in the heavy cream, cooled espresso, cinnamon, crushed hazelnuts, vanilla extract, and salt. Mix until the batter is smooth and well combined.
Baking and Cooling
- 6
Bake the Cheesecake
Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- 7
Bake in the preheated oven for 45-50 minutes or until the edges are set and the center slightly jiggles. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.
- 8
Once cooled, refrigerate for at least 4 hours or overnight before serving.
Serving
- 9
Serve the Cheesecake
Before serving, whip cream to your desired consistency and spread or dollop it on top of the cheesecake.
- 10
Sprinkle with additional crushed hazelnuts and chocolate shavings if desired. Slice and enjoy!