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.

Recipe and photograph taken from Vietnamese Street Food by Tracey Lister and Andreas Pohl, photography by Michael Fountoulakis (Hardie Grant £14.99).
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Turkish  Flavours Vanilla Bean Cheesecake
Recipe and photograph taken from Vietnamese Street Food by Tracey Lister and Andreas Pohl, photography by Michael Fountoulakis (Hardie Grant £14.99).

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