Vanilla spice cheesecake
This subtly spiced cheesecake is very festive in its flavours. Perfect to cosy up with in the cooler months.
- 55 mins cooking
- Serves 12
Print
Ingredients
Vanilla spice cheesecake
- 3/4 cup plain flour
- 1/4 teaspoon ground cinnamon
- ground nutmeg
- 1/3 cup caster sugar
- 80 gram butter, melted
- 1/2 teaspoon vanilla extract
- 1/3 cup (45g) roasted hazelnuts, chopped coarsely
- 1/4 cup apricot jam, warmed, strained
- 1 vanilla bean
- 250 gram cream cheese, softened
- 500 gram ricotta cheese
- 2 tablespoon lemon juice
- 2/3 cup caster sugar
- 2 eggs
Method
Vanilla spice cheesecake
- 1Grease 24cm springform tin.
- 2Sift flour, spices and sugar into medium bowl; stir in butter, extract and nuts. Press mixture over base of tin. Place tin on oven tray; refrigerate 30 minutes.
- 3Preheat oven to 180°C/160°C fan-forced.
- 4Bake base about 20 minutes or until browned lightly. Spread with jam. Reduce oven temperature to 150°C/130°C fan-forced.
- 5Make filling by splitting vanilla bean in half lengthways; scrape seeds into medium bowl. Add cheeses, juice and half the sugar; beat, with electric mixer until combined. Beat remaining sugar and eggs in small bowl with electric mixer about 5 minutes or until thick and creamy; fold into cheese mixture.
- 6Pour filling into tin; bake about 35 minutes. Cool cheesecake in oven with door ajar.
- 7Refrigerate cheesecake 3 hours or overnight. Serve cheesecake with cream, if desired.