300 g biscuits of your choice
130 g butter
50 g sugar
Crush the biscuits, then add the sugar and melted butter.
Place it into springform pan and press it into an even layer on the bottom of the pan.
Bake to 160°C for 8 minutes.
700 g cream cheese
145 g sugar
30 g flour
170 g eggs
28 g egg yolks
50 g cream
1 vanillin capsule
200 g NuCrema
In the bowl of an electric mixer fitted with the paddle attachment or beaters put the cream cheese and beat for 1-2 minutes (until creamy). Add the sugar and beat until combined, then add the NuCrema. Continue adding the eggs and egg yolk gradually until fully combined, Finally add the cream, the vanillin and the flour. Beat on medium speed until just smooth. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined.
Pour half of the the batter on top of the crust (into the pans), add (with piping bag) a layer of NuCrema Bake, and cover with the rest of the batter.
Bake to 175°C for 17-20 minutes.
Open the oven to let cool air in, before getting the tin out of the oven. This prevents severe cracking.
Allow to cool completely.
Store in the freezer.
Then heat NuCrema cocoa cover cream until it liquefies adding hazelnut croquant. Dip it in the sauce without covering the top surface.
Garnish the top with Montee NuCrema, hazelnuts or hazelnut croquant.
