Giotto Cheesecake

Ingredients for 1 servings:

• 200 g butter biscuits
• 50 g hazelnuts, ground
• 60 ml butter, melted
• 500 g curd cheese, 20%
• 300 g cream cheese
• 200 ml cream
• 200 g sugar
• 1 packet of vanilla sugar
• 2 tbsp flour
• 1 tbsp cornstarch
• 3 eggs
• 1 jar spread (hazelnut milk cream)
• n. B. Confectionery (Giotto)

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 25 minutes

All ingredients should be at room temperature; this is the easiest way to work with them. Grease the springform pan well so that the cheesecake doesn’t crack while cooling. If necessary, line the base with baking paper to prevent the mixture from leaking out. For the dough, finely crumble the butter biscuits and mix them with the ground hazelnuts and melted butter. Press everything firmly into the base of the springform pan and then let it cool in the refrigerator for at least 30 minutes. In the meantime, mix the room-temperature ingredients for the topping by hand or on a low speed with a mixer until smooth. Make sure that too many air bubbles do not form, otherwise the cheesecake will crack. Pour the quark mixture into the springform pan. Pour it over the handle of a wooden spoon to avoid any air pockets. Let it stand for a moment or, if necessary, gently tap the bottom of the baking pan to remove any remaining air bubbles. Then bake in a preheated oven at 170°C (top and bottom heat) for approximately 45 minutes. IMPORTANT: Do not open the oven door until the cake has completely cooled (approximately 2 to 3 hours). If it cools too quickly, it will crack. Finally, slowly melt the hazelnut milk cream in a bain-marie and pour it over the cooled cake, garnishing with Giotto’s filling. Once the hazelnut milk cream has also cooled, carefully remove the cheesecake from the baking pan.