Ingredients for 4 people
For the base
- 110 grams of cookies of your choice
- 50 grams of roasted and grated hazelnuts
- 25 grams of melted butter
For stuffing
- 340 grams of couverture
- 60 grams of powdered sugar
- 1 tablespoon vanilla
- 3 eggs
- 200 grams of cream cheese
- 250 grams of mascarpone
For the caramel praline coating
- 300 grams of sour cream
- 180 grams of sugar
- 120 grams of glucose
- 75 grams of butter
- 2 tablespoons vanilla you
Implementation
For the base
- Preheat the oven to 160 degrees and butter a metal pan with a removable bottom (or hoop) 20 cm.
- Mix the crushed cookies, hazelnuts together with the butter in a bowl until our ingredients come together and we cover the bottom.
For stuffing
- Melt the chocolate couverture in a baking pan. Beat the eggs well with the cheese, the icing and the vanilla and add the chocolate.
- Pour the mixture into the base and bake for about 45 minutes, until the filling thickens slightly, but in the middle it still looks a little wet.
- Leave to cool well and cover with the caramel praline.
For the candy praline
- Heat the cream with the glucose and vanilla. Put the sugar in a saucepan and put it on the fire until it becomes dark caramel without burning.
- Pour the cream mixture into the caramel and let it boil and after a while remove from the heat.
- When the temperature drops, add the butter and stir until it is homogeneous with the mixture and pour the cheesecake with the caramel and serve.