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Vanilla bean cheesecake
Serves 10-12 Desserts and puddings
Ingredients
- ½ cup roasted hazelnuts
- 200g shortbread biscuits
- 80g unsalted butter, melted
- 6 eggs
- 400g cream cheese, softened
- 125g Greek-style plain yoghurt
- 125ml single cream
- 250g sugar
- 1 vanilla bean, scraped
- 27cm springform tin
Method
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.
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