Nutritional Info

Nutrition Facts

Serving Size 1 (168g)

Calories 265
Calories from Fat 128 (48%)
Amount Per Serving %DIV
Total Fat 14.3g 22%
Saturated Fat 6.6g 33%
Monounsaturated Fat 5.8g
Polyunsaturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 493.2mg 164%
Sodium 120.3mg 5%
Potassium 193.3mg 4%
Total Carbohydrate 23.7g 8%
Dietary Fiber 3.3g 13%
Sugars 7.9g
Protein 9.8g 20%

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Recipe Description
The base for this cheesecake is made with ground hazelnuts, a tasty and unusual alternative to a biscuit base.
Prep time
1 hr 50 min
Cook time
47 min
Ready In
2 hr 37 min


Serves Tool

Serves To:USMetric
3 Teaspoon(t)  clear honey
2 259/400 Gram(g)  sugar
1   lemon juice
6 177499999999999/1000000000000000 Gram(g)  cream cheese, at room temperature
1   egg
1 Teaspoon(t)  hazelnut liqueur
24 Teaspoon(t)  whipping cream
6 177499999999999/1000000000000000 Gram(g)  hazelnuts, ground
2 259/400 Gram(g)  all purpose flour
1 153/200 Gram(g)  butter, softened
2 589/2000 Gram(g)  light brown sugar, firmly packed
1   egg yolk
1 Pinch(pn)  salt
12 177499999999999/500000000000000 Gram(g)  blueberries


For the base, put the hazelnuts in a large bowl. Sift in the flour and salt, and stir to mix. Set aside. Beat the butter with the brown sugar until light and fluffy. Beat in the egg yolk. Gradually fold in the nut mixture, in three batches, until thoroughly combined. Press the dough into a greased 9 inch pie tin, spreading it evenly against the sides. Form a rim around the top edge that is slightly thicker than the sides.  Cover with clear film (plastic wrap) and chill for at least 30 minutes. Preheat the oven to 350°F. Meanwhile, for the topping, combine the blueberries, honey, 1 tbsp of the sugar and 1 tsp lemon juice, in a heavy pan. Cook the mixture over a low heat, stirring occasionally, for 5 to 7 minutes, until the berries have given off some liquid but still retain their shape.  Remove the pan from the heat and set aside to cool. Place the pastry base (pie shell), in the oven and bake for 15 minutes. Remove from the oven and set aside to cool completely while you are making the filling. Beat together the cream cheese and remaining sugar until light and fluffy. Add the egg, 1 tbsp lemon juice, the liqueur, if using, and the cream. Beat until smooth and thoroughly blended. Pour the cheese mixture into the pastry shell and spread evenly with a palette knife or spatula. Bake for 20-25 minutes, until just set. Let the cheesecake cool completely on a wire rack, then cover with clear film (plastic wrap) and chill in the refrigerator for at least 1 hour. Spread the blueberry mixture evenly over the top of the cheesecake. Serve at cool room temperature.

Additional notes

The cheesecake can be prepared 1 day in advance, but do not add the fruit topping until just before serving.

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