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.



5 comments:

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

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  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 !

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

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

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

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