A nut brittle is simply caramelised sugar and nuts allowed to set hard. The brittle here, made with whole hazelnuts, has a nice toasty flavour from the browned nuts and isn’t too sweet. It gives a satisfyingly crunchy topping to this creamy baked cheesecake.
Ingredients
- 200 g hobnobs or digestive biscuits
- 60 g butter, melted
- 600 g full-fat soft cheese
- 150 g caster sugar
- 2 eggs
- 2 tsp pure vanilla extract
- 1 grated lemon juice and zest
- 15 g cornflour
- 170 ml thick cream
Hazelnut Brittle
- 100 g sugar
- 100 g blanched hazelnuts
How to Make It
- Preheat the oven to 170°C. Use baking parchment to line the bottom of a 25 cm cake tin with a removable base. Line the side of the tin with a separate strip of parchment.
- Crush the biscuits in a plastic bag using a rolling pin. Tip into a bowl and mix in the melted butter.
- Press the mixture evenly over the bottom of the tin. Bake for 10 minutes. Remove from the oven. Turn the heat up to 150°C.
- Cream together the soft cheese and sugar until smooth. Beat in the eggs, vanilla extract, lemon zest and juice, and cornflour until just mixed. Stir in the cream.
- Pour the filling into the tin. Bake for 45 minutes.
- Allow to cool, then carefully remove the cheesecake from the tin and set it on a serving plate. Keep in the fridge.
- To make the brittle, put the sugar in a heavy-bottomed saucepan and add 2 tablespoons water. Heat slowly until all the sugar has melted, then add the nuts. Cook until the sugar starts to turn golden brown.
- As soon as it is golden brown, pour it onto an oiled baking sheet. You will need to be very quick at this stage so the brittle doesn’t burn, which would make it taste bitter. Allow to cool. When cold, break into chunks with your fingers.
- Scatter the nut brittle over the top of the cheesecake before serving.
