Hazelnut Praline Cheesecake

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Servings: 12 Difficulty: Advanced
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A rich, airy cheesecake featuring a crunchy hazelnut praline topping and a light cottage cheese base.
Hazelnut Praline Cheesecake recipe image
Hazelnut Praline Cheesecake recipe image
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Hazelnut Praline Cheesecake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 32.5

Description

This Hazelnut Praline Cheesecake offers a sophisticated twist on the classic American dessert. The filling is uniquely light and airy, achieved by blending cottage cheese and cream cheese, then folding in stiffly beaten egg whites. The star of the show is the homemade hazelnut praline, which adds a delightful crunch and deep, toasty nuttiness that contrasts beautifully with the smooth, creamy texture of the cake. Infused with Frangelico, the flavors are warm and inviting. This elegant yet approachable dessert is perfect for holiday gatherings, dinner parties, or any occasion where you want to impress guests with a dessert that feels both luxurious and homemade.

Ingredients

Directions

  1. Preheat oven to 325&# 194;°F (165ðC). Coat the bottom of a 10-inch springform pan with cooking spray, sprinkle with Amaretti crumbs, and set aside.
  2. Spread hazelnuts on a baking sheet and bake for 15 minutes until fragrant.
  3. Transfer nuts to a clean kitchen towel, roll up, and rub vigorously to remove skins.
  4. Place peeled hazelnuts in a blender and process until finely chopped.
  5. In a small saucepan, combine 1/2 cup sugar and 1/4 cup water over medium heat.
  6. Caramelize the sugar mixture, stirring often, until it turns golden brown, about 12 minutes.
  7. Immediately stir in the chopped hazelnuts until coated.
  8. Rapidly spread the praline mixture onto a baking sheet coated with cooking spray and cool completely.
  9. Break the cooled praline into small pieces and process in a blender until finely ground; reserve 1/4 cup for topping.
  10. In a food processor, blend cottage cheese and cream cheese until completely smooth.
  11. Add brown sugar, Frangelico, and 4 egg whites; process just until combined.
  12. Pour the cheese mixture into a large bowl and stir in the ground hazelnut praline, reserving the 1/4 cup portion.
  13. In a separate clean bowl, beat the remaining 2 egg whites and cream of tartar at high speed until foamy.
  14. Gradually add the remaining 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form.
  15. Gently fold 1/4 of the egg whites into the cheese mixture to lighten it, then carefully fold in the remaining whites.
  16. Pour the batter into the prepared springform pan.
  17. Bake for 35 minutes, or until the edges are set but the center still jiggles slightly.
  18. Remove from oven and let cool in the pan for 15 minutes.
  19. Cover the cheesecake and refrigerate for at least 8 hours or overnight to set.
  20. Before serving, sprinkle the reserved hazelnut praline mixture over the top.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 32.5kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze for up to 3 months.

Substitutions: If Frangelico is unavailable, you can substitute with hazelnut extract or a mild rum, though the flavor profile will differ.

Tips: Ensure the egg whites are whipped to stiff peaks for the best airy texture. Do not overmix when folding the whites into the cheese mixture to avoid deflating the batter.

Safety: Be careful when handling hot caramel and nuts, as they can cause severe burns.

Keywords: hazelnut, praline, cheesecake, cottage cheese, frangelico, dessert, baking, nuts, amaretti, cream cheese, egg whites, airy, crunchy, holiday, party, homemade, toasty, rich, light, indulgent
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