Hazelnut Espresso Cream Cheese Cake

For the nut crust of the hazelnut espresso cream cheese tart, preheat the oven to 200° (convection oven 180°). Place the hazelnut kernels on a baking sheet and roast in the oven (center) for 6-10 minutes, until the skins crack and turn black. Take them out, put them on a kitchen towel and rub the skins with it. Turn the oven down to 180° (convection oven 160°).

Line the bottom and sides of the pan with baking paper. Let the hazelnut kernels cool for about 30 minutes.

Melt butter, mix with sugar and honey and let cool slightly. Finely grind remaining nuts in a blitz chopper and stir into butter mixture. Pour the nut mixture into the mold and spread with a spoon on the bottom and sides. Then chill the mold with the mixture.

For the filling, beat the ricotta and cream cheese with the whisks of a hand mixer until smooth. Stir in flour, then gradually beat in eggs until mixture is smooth. Stir in sugar, vanilla sugar, cinnamon powder and espresso.

Spread the filling on the pastry base. Bake in the oven (center) for 35-40 minutes. The cake is done when it still “trembles” slightly in the center when you touch the pan. Remove the cake and let it cool on a cooling rack in several hours.

Before serving, remove the hazelnut espresso cream cheese cake from the mold and sprinkle with the hazelnuts set aside.

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