Preheat the oven to 160°C/320°F/Gas 2-3. Roast the hazelnuts on a baking tray for 10 minutes, or until fragrant. Rub the hazelnuts in a clean tea towel to remove the skins, then chop them. Reduce the oven to 100°C/210°F/Gas 1. Combine the biscuits and butter in a food processor until fine crumbs form. Stir in the chopped hazelnuts. Press the biscuit mixture over the base of a 27cm springform tin. Refrigerate for about 15 minutes while you prepare the filling. Blend the eggs, cream cheese, yoghurt, cream, sugar and vanilla bean seeds in a food processor until smooth. Pour over the biscuit base and bake for 45 minutes, or until just firm but still slightly wobbly. Cool in the tin, then refrigerate for about 3 hours before serving.
Recipe and photograph taken from Vietnamese Street Food by Tracey Lister and Andreas Pohl, photography by Michael Fountoulakis (Hardie Grant £14.99).
