If you are tired of eating sweet cheesecake, you might as well make a piece of rum hazelnut cheesecake with a strong aroma of wine. The aroma of wine combined with the strong aroma of hazelnuts gives it a unique flavor. Based on my own experience, I have summarized the simplest recipe for six-inch rum hazelnut cheesecake for your reference.
Ingredients:
65g dark chocolate, 75g hazelnut jam, 80g cookies, 3 gelatin sheets, 280g whipping cream, 75g white sugar, 2 eggs, 238g cream cheese, 20g rum, 50g hazelnuts.
Recipe for six-inch rum hazelnut cheesecake:
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Take 3/4 of the hazelnut paste and all the chocolate, heat over water and melt.
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Crush the biscuits and add them to the melted chocolate and hazelnut spread. Stir the three ingredients clockwise until completely combined.
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Take a six-inch cake mold, pour the chocolate hazelnut cake batter, flatten it with a spoon, and place it in the refrigerator for later use.
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Soak gelatin sheets in cold water until soft. Whip the cream clockwise until it has texture. Place the cream in the refrigerator until ready.
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Take 25g of water, add sugar, put it on the fire, and bring the sugar water to a boil.
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Separate egg whites and yolks. Take the egg yolk (no egg white should be mixed with the egg yolk) and beat it clockwise until it becomes thick.
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Add soaked gelatine slices and boiled sugar water to the egg yolk liquid, stir clockwise to completely dissolve.
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Take cream cheese, heat over water until melted, stir clockwise until smooth. Add to the egg yolk liquid and stir clockwise until evenly mixed.
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Add rum and whipped cream to the egg yolk liquid, and stir evenly from bottom to top.
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Pour the formed rum cheese batter into a six-inch round cake mold containing the cake base, shake it a few times to release air bubbles, and smooth the surface.
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Use a piping bag to pipe the remaining 1/4 of the hazelnut jam (slightly heated) onto the surface of the rum hazelnut cheesecake.
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Use the handle of a spoon to freely draw patterns.
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Put the framed rum hazelnut cheesecake in the refrigerator for more than 5 hours, then unmold and enjoy. Follow the ingredient recipe of the six-inch rum hazelnut cheesecake to make a delicious and rich rum hazelnut cheesecake.
6 inch cake
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