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Ingredients
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Assembly and Topping
Method
Assembly and Baking
- 1
Combine and Bake
Pour the cheesecake filling over the cooled hazelnut crust, smoothing the top with a spatula. Bake in the preheated oven at 325°F (160°C) for 45-50 minutes, or until the center is set but slightly jiggly.
- 2
Cool and Chill
Once baked, turn off the oven and leave the cheesecake inside for 1 hour. Remove from the oven, let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- 3
Serve with Raspberry Jam
Before serving, spread the raspberry jam evenly over the top of the chilled cheesecake. Slice and enjoy!