You can add NuCrema and crushed hazelnuts on top.
300 g biscuits of your choice
130 g butter
50 g sugar
Crush the biscuits, then add the sugar and the melted butter. Place into a tin or pan of your choice, press down with a spoon to make an even base and bake at 160°C for 8 minutes.
700 g cream cheese
145 g sugar
30 g all-purpose flour
170 g eggs
28 g egg yolks
50 g cream
1 vanillin capsule
200 g NuCrema
In a mixer with a flat beater attachment, add the cream cheese and beat for 1-2 minutes (until creamy). Add the sugar and beat until combined, then add the NuCrema. Add the eggs and egg yolk gradually until fully combined and then add the cream and the vanillin. Finally, add the sifted flour.
Pour the mixture into a tin of your choice and bake at 180°C for 35-45 minutes. Before removing the tin, open the oven to let cool air in. This prevents severe cracking. Allow to cool completely. Store in the refrigerator for 12 hours.
Pastry Chef Zissis Goudas
You can add NuCrema and crushed hazelnuts on top.
