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Cheesecake w Hazelnut Crust & Sauce




Source of Recipe


DAIRY AUSTRALIA


List of Ingredients




1 packet butternut snap biscuits
60g Australian butter, melted
50g (¼ cup) hazelnuts, toasted and finely chopped
750g Australian cream cheese, softened
¾ cup caster sugar
1 cup sour cream
3 eggs, lightly beaten
1/3 cup (75g) brown sugar
½ cup (125ml) Australian sour cream
60g Australian butter

Recipe



Line the base and sides of a 24cm springform pan with baking paper. Preheat oven to 160°C or 140°C fan-forced. Place a small dish of water in bottom of oven.

Blend biscuits in a food processor until crumbs are formed and combine with melted butter and hazelnuts. Press half the crumb mixture into the base of the pan.

Beat the cream cheese and sugar with an electric mixer on low speed until smooth. Beat in the sour cream and eggs until just combined. Pour mixture into the prepared pan.

Top cheesecake with the remaining crumb mixture and bake at 160°C or 140°C fan-forced for 1 hour 15 minutes or until cheesecake is just set. Cool in the oven with the door ajar, then transfer to the refrigerator and chill for 2 hours or overnight.

Combine brown sugar, sour cream and butter and simmer until sugar has dissolved and sauce has slightly thickened. Cut slices of cheesecake and serve drizzled with the butterscotch sauce.