Hazelnut Cheescake

CHRISTMAS is two weeks away so that means I am one busy foodie. I have been knee deep in Christmas content, giveaways and sponsored posts. In other words, your girl is working hard and looking forward to time off. BUT as a fellow foodie just pointed out to me today, being busy is good and I am super grateful. 

What is your favourite holiday nut? Mine, hands down is the hazelnut. I have been roasting them non-stop for two weeks now and it seems I can’t stock enough of them. I love adding them to sweet and savoury dishes and even turning them into flour and nut butter. All the things! It’s a versatile little nut as you will see in this recipe.

I wanted to make NUTELLA which in its store-bought form is a thick sweet hazelnut spread. I actually don’t like it. I prefer making my own where I can control the sweetness. It takes more time but I think the results speak for themselves. Sweet, chocolaty with a hint of salt. SO GOOD.

The recipe for my homemade NUTELLA will be posted below (you can also check out my reel on Instagram ) but please feel free to use a store bought brand. Christmas is hectic and stressful enough without adding an extra step to your day.

This CHEESECAKE is a crowning glory for me. Ever since I started Baking my cheesecakes I haven’t looked back. I just love the texture and I think You will also. I used firm silken tofu for this recipe but have used extra firm regular in the past. I have also combined silken and regular tofu too. All of the results have proven amazing. 

I created an “icing” for this cheesecake and while I absolutely love it, you can skip this step and eat it plain. Nobody would be complaining. 

One thing I am going to recommend before we get started is having a kitchen scale handy. I will admit I was very resistant on using one but once I got used to it, it has become VERY HANDY. Now grab all your tools, slap on some holiday music and let’s get baking!