Vanilla bean cheesecake

Vanilla bean cheesecake

By
From
Turkish Flavours
Serves
10-12
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
1/2 cup roasted hazelnuts
200g shortbread biscuits
80g unsalted butter, melted
6 eggs
400g cream cheese, softened
125ml cream
250g sugar
1 vanilla bean, scraped

Method

  1. Preheat the oven to 160°C. 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.
  2. 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 27 cm springform tin. Refrigerate for about 15 minutes while you prepare the filling.
  3. 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.

variation

  • You can use gluten-free biscuits to make the base.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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