Hazelnut Vanilla Cheesecake

Hazelnut Vanilla Cheesecake


500 g ricotta
Philadelphia cheese 250g
200-250 g of sugar
100-150 g of flour
apricot jam 80-100 ml
butter 80-100 g
Nuts 50 g
eggs 2 pc
2 tablespoons lemon juice
1 vanilla pod
vanilla 1/2 tsp
1 pinch of nutmeg
1 pinch of cinnamon

chesse cake

1 Prepare hazelnuts: clean, a little fry, chop. Mix the flour, melted butter, vanilla, 5-6 tbsp sugar and nuts into a homogeneous mass.
2 Shots form of baking paper, brush with butter, pour the mixture, put on half an hour in the oven at about 200 degrees.
3 After 20 minutes, get a blank for cheesecake, apricot jam to fill and send back into the oven. Reduce heat to 150 degrees. For the cream cheese to grind and mix, add 6-7 tbsp sugar, lemon juice, vanilla, mix well. Beat eggs with sugar residues, gently mix with cheese.
4 Put the cream to the finished ground vanilla cheesecake with hazelnuts, send the dessert in the refrigerator overnight. But if you really really want sweet, it can be limited to 3 hours.

Hazelnut Vanilla Cheesecake 

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