Cheesecake with cranberries and hazelnuts

Cranberry and Hazelnut Cheesecake - A Refreshing Delight

Who doesn't love a creamy cheesecake with a crunchy base and flavors that combine sweetness with the slight tartness of cranberries? This cranberry and hazelnut cheesecake recipe is not only simple but also extremely delicious. It's perfect for a festive meal, as well as for a refreshing dessert on warm days. Get ready to impress your family and friends with this elegant dessert!

Preparation time: 20 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 10

Ingredients needed

For the crust:
- 400 g cocoa biscuits (choose your favorites)
- 200 g unsalted butter (make sure it's unsalted to control the dessert's saltiness)

For the filling:
- 500 g mascarpone cheese (an ingredient that brings unmatched creaminess)
- 500 g cottage cheese (choose a quality, fresh cheese)
- 100 g powdered sugar (adjust to taste, depending on the sweetness of the cranberries)
- 4 eggs (make sure they are at room temperature for better incorporation)
- 200 g SanoVita cranberries (opt for dried ones to add a note of acidity)

For topping and decoration:
- 100 g unsalted ground hazelnuts (adds extra crunch and a special flavor)

Step-by-Step Instructions

1. Preparing the crust:
Start by crushing the cocoa biscuits. You can use a food processor for a fine texture or place them in a bag and crush them with a rolling pin - a fun activity that requires a bit of effort!

2. Melting the butter:
In a small saucepan, melt the butter over low heat. Once melted, let it cool for a few minutes.

3. Mixing the crust ingredients:
In a large bowl, combine the crushed biscuits with the melted butter. Use a spatula or wooden spoon to mix until you obtain a sandy-textured dough.

4. Forming and cooling the crust:
Transfer the biscuit mixture to a springform pan and press it down firmly with the bottom of a glass or your hands. This step is essential for achieving a compact crust. Place the pan in the fridge for about 30 minutes to stabilize.

5. Preparing the filling:
Meanwhile, prepare the cheese filling. In a large bowl, combine the mascarpone cheese, cottage cheese, powdered sugar, and eggs. Use an electric mixer to beat the mixture until it becomes a fluffy and smooth cream. Mix well to avoid lumps.

6. Adding the cranberries:
Incorporate the cranberries into the cheese mixture. They will add a pleasant contrast of acidity and a beautiful color.

7. Assembling the cheesecake:
Pour the cheese mixture over the cooled biscuit crust. For an elegant look, sprinkle the ground hazelnuts on top. They will add not only flavor but also a delicious crunchy texture.

8. Baking the cheesecake:
Preheat the oven to 180 °C. Bake the cheesecake for 25 minutes, or until the center is firm but still slightly jiggly. Do not overbake, as we want to maintain that creamy sensation.

9. Cooling and serving:
Once the cheesecake is ready, remove it from the oven and let it cool to room temperature. Then, transfer it to the fridge for at least 2 hours, but ideally let it sit overnight. This step will enhance the flavors and texture.

10. Decorating:
Before serving, sprinkle a little powdered sugar on top of the cheesecake for an elegant appearance. If you want an extra touch of sweetness, add a tablespoon of honey or a fruit sauce.

Chef's Tip

To achieve a perfect cheesecake, it is essential for all ingredients to be at room temperature. This will help with better homogenization of the mixture and avoid lumps. Also, do not open the oven door during baking, as a sudden change in temperature can cause the cheesecake to crack.

Variations and Serving Suggestions

This cranberry and hazelnut cheesecake recipe is versatile. You can replace the cranberries with other dried fruits, such as raisins or apricots, and the hazelnuts can be swapped for walnuts or almonds for a different flavor. Serve the cheesecake alongside a scoop of vanilla ice cream or a chocolate sauce for a decadent dessert.

Nutritional Benefits

This cheesecake is not only delicious but also offers valuable nutrients. Cottage cheese is an excellent source of protein, while cranberries are rich in antioxidants. Hazelnuts add healthy fats and essential vitamins.

Frequently Asked Questions

1. Can I use low-fat cottage cheese?
Yes, but keep in mind that the texture of the cheesecake will be less creamy.

2. How can I store the cheesecake?
Keep it covered in the fridge and consume it within 3-4 days.

3. Is this recipe suitable for vegans?
No, but you can experiment with plant-based cheeses and chia eggs for a vegan version.

Conclusion

This cranberry and hazelnut cheesecake is more than just a dessert; it's a culinary experience full of flavors and textures. Whether you're making it for a special occasion or simply to indulge, you'll love every slice. So put on your apron, gather the ingredients, and let's enjoy the joy of cooking together! Happy cooking and enjoy your meal!

 Ingredients: For the base: cocoa biscuits about 400 g, butter 200 g. For the cream: mascarpone about 500 g, cottage cheese 500 g, powdered sugar to taste about 100 g, chicken eggs 4 pieces, SanoVita muesli about 200 g. For topping and decoration: unsalted ground hazelnuts about 100 g.