Building Corrugated Iron Fence

Hazelnut - Cheesecake





































For a 18 cm springform.

ground:
30 g butter, melted 35 g
biscuits, crumbled
50 g hazelnuts, ground
50 g chocolate, melted

topping: 70 g
nut nougat, chopped 150 g
Haselnussrohmasse (all ready)
60 g + 25 g sugar
2 eggs, separated 350 g cream cheese

75 g sour cream 2 pinches salt

0.5 tablespoons cornstarch

for the floor all the ingredients except the chocolate mix, press into the greased bottom and bake at 170 degrees convection 8 minutes. Allow to cool, then spread the chocolate.
nougat cubes and refrigerate. Hazelnut mass, 60 g sugar, then egg yolks, starch, cheese, sour cream and a pinch of salt stir. Egg whites with salt until stiff, remaining sugar while beating. With the nougat cubes into the cheese mixture . Fold Place on the bottom and bake for 50 minutes. Allow to cool and set at least 4 hours.