Monday, December 28, 2015

Vanilla Hazelnut Cheesecake- Rewind

I don't normally like cheesecake but I did like this one.  I don't even normally crave hazelnuts in my desserts, but this one won me over.   Amidst the holiday sweet craze, this could have been lost, but it wasn't.  And cottage cheese in a cheesecake, not a deterrent.

The advantage of doing this one as a rewind, I was able to heed the advice of a fellow Baking with Julia blogger: I did not attempt the flip.  This cake was intended to be made in a round cake pan and upon cooling, flipped out and then re-flipped onto a serving pan.   I have a history with flipping and decided to go with a spring form pan and a regular graham cracker crust (with butter).   I did forget to wrap the pan in foil so the crust was a little water logged; this still did not ruin this cake.

I also did not cook/ burn the caramel for the hazelnut paste quite enough so the coloring of the cake is unremarkable.  But the taste is there.

As for another rewind recipe, I have my eyes on the Brie in Brioche recipe in the coming weeks but, I may need to save some calories for that one.

Rhiannon in the line-up.


  1. Nicely done! Sometimes things can have an underwhelming appearance but taste amazing, which is really all that matters.

  2. Oh this looks so yummy. I have been in the mood for a cheesecake, yes - even with all the holiday desserts around- and your photo has my mouth watering !

  3. Cheesecake is one of my favorite desserts…yours looks wonderfully creamy and delicious! Glad you enjoyed it! Happy New Year!

  4. Ooh, this sounds and looks delicious! Looks like it turned out and was tasty! Would you recommend it?

    1. I would recommend it if you like vanilla and hazelnut. And it is nice and light for a cheesecake.