VANILLA SPICE CHEESECAKE

Another favourite cheesecake made by my hubby. The vanilla flavour together with the crunchy nut base, it's just scrumptious.☕

INGREDIENTS:
3/4 cup (110g) plain flour
1/4 tsp ground cinnamon
pinch ground nutmeg
1/3 cup (75g) caster sugar
80g butter, melted
1/2 tsp vanilla extract or paste
1/3 cup (45g) roasted hazelnuts, chopped coarsely
1/4 cup (80g) apricot jam, warmed, strained
Filling:
1 vanilla bean
250g cream cheese, softened
500g ricotta
2 Tbsp lemon juice
2/3 cup (150g) caster sugar
2 eggs

METHOD
Grease a 24cm springform tin. Sift the flour, spices and sugar into a medium bowl and stir in the butter, extract and nuts.
Press the mixture over the base of the tin. Place the tin on an oven tray and refrigerate for 30 minutes.
Preheat the oven to 180°C.
Bake the base for about 20 minutes or until browned lightly. Spread with the jam and reduce the oven temperature to 150°C.
Make the filling by splitting the vanilla bean in half lengthways and scrape the seeds into a medium bowl.
Add the cheeses, juice and half the sugar and beat with an electric mixer until combined.
Beat the remaining sugar and eggs in a small bowl with an electric mixer for about 5 minutes or until thick and creamy and then fold it into the cheese mixture.
Pour the filling into the tin and bake for about 35 minutes. 
Cool the cheesecake in the oven with the door ajar.

Refrigerate the cheesecake for about 3 hours or overnight.

Serve the cheesecake with cream, if desired.

Serves 12