The all time classic cheesecake is subject to many modifications! Today I give it extra flavor with a simple addition … With hazelnut praline!


For the base:
  • 250 gr cookies
  • 120 gr margarine with butter, melted
For the cream:
  • 600 gr cream cheese (Philadelphia)
  • 60 gr caster sugar
  • 200 gr heavy cream, 35% fat
  • 2 oranges, zest
  • 1 tablespoon lemon juice
  • 80 gr hazelnut praline
For the topping:
  • caramelized almonds (optional)
  • jam or praline (optional)


For the biscuit base:
  • Blend the biscuits until they become powdery.
  • Add the melted butter and beat it together.
  • Put a stirrup in a pan with greaseproof paper and pour the mixture in. Spread it  by hand, all over the surface, pushing it to become as compact as possible.
  • Bake in a preheated oven at 180 for 10 minutes. Remove and let it cool down.
For the cream:
  • In the mixer bin, beat the cream cheese with sugar.
  • Add the heavy cream, the lemon juice, the zest and continue stirring until the ingredients are joined together to create a smooth cream.
  • It can be done by hand but requires enough strength and persistence.
  • Remove half of the mix from the mixer.
  • Add the hazelnut praline and mix.
  • Empty the first mixture over the biscuit base, straighten the surface with a spatula and add the praline mixture.
  • Cover with a membrane and put the dessert in the refrigerator for about 1-2 hours, to tighten the cream.
For the topping:
  • I used caramelized almonds. You can play with jam or 2-3 tablespoons of pralina.

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