Hazelnut Layer Cheesecake

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“Different and not as rich as regular cheesecake, but just as good, Or may I even say, better ;)”
1hr 30mins

Ingredients Nutrition


  1. Make sponge base first.
  2. Line and grease a 9inch cake pan. Preheat oven to 180degrees celsius.
  3. Whisk egg yolks and sugar till pale and quite fluffy.
  4. In another bowl, whisk egg whites till foamy. Gradually whisk in sugar till stiff peaks form.
  5. Fold white mix into yellow mix. Sieve in flour and fold it in BY HAND, and not with the mixer.
  6. Finally fold in the oil or melted butter till well incorporated. Pour into pan and bake for 25-30 mins, till cooked.
  7. Immediately remove from cake tin and cool. Slice into 2 layers.Then using either the ring of an 8inch springform tin, or an 8 inch cake ring, cut out circles from each sponge (this is so that both are of exact equal size, thats why we make the cake slightly bigger).
  8. For Cheesecake:
  9. If using gelatin leaves, soften in cold water. Then dissolve it in 40ml of hot water.
  10. If using gelatin POWDER, sprinkle onto 40ml water and leave for 5mins. Melt in the microwave and cool for a while.
  11. Whip whipping cream and set aside.
  12. Cream cream cheese and sugar till smooth and fluffy. Add in gelatin mix and mix well. Then fold in whipped cream.
  13. Fold in shredded chocolate and the diced hazelnuts.
  14. Assembly:
  15. Lay one cake layer in the 8inch cake ring. Top with 1/2 of the cheese mix. Top with the second sponge layer and then top with the rest of the cheese mix.
  16. Refrigerate till set.

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