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.
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| Rhiannon in the line-up. |
