Preheat the oven to 350 degrees F, gas 4. Place the digestive biscuits in a food processor to make crumbs. Slowly add the melted butter and mix until combined. Line the bottom of a lined and greased 8-inch spring form tin, pressing down with the back of a spoon until even.
For the filling, add all the ingredients into the bowl of a mixer and combine. Pour the mixture into the tin and place an oven-proof dish, half filled with boiling water from the kettle on to the bottom shelf of the oven. Then, put the cheesecake on the middle shelf on a baking tray and bake for 1 hour. It should feel set but with a very slight wobble in the center. Turn off the oven, prop the door open and let the cheesecake cool in the oven for 20 minutes as this will help prevent the top from cracking.
Place the tin on a wire rack to cool and then place in the fridge to chill. When ready to serve, scatter the top with hazelnuts.
Preheat the oven to 180 degrees C, gas 4. Place the digestive biscuits in a food processor to make crumbs. Slowly add the melted butter and mix until combined. Line the bottom of a lined and greased 20-centimeter spring form tin, pressing down with the back of a spoon until even.
For the filling, add all the ingredients into the bowl of a mixer and combine. Pour the mixture into the tin and place an oven-proof dish, half filled with boiling water from the kettle on to the bottom shelf of the oven. Then, put the cheesecake on the middle shelf on a baking tray and bake for 1 hour. It should feel set but with a very slight wobble in the center. Turn off the oven, prop the door open and let the cheesecake cool in the oven for 20 minutes as this will help prevent the top from cracking.
Place the tin on a wire rack to cool and then place in the fridge to chill. When ready to serve, scatter the top with hazelnuts.
Madagascar Bourbon Pure Vanilla Bean Paste
