Hazelnut Cheesecake With Salted Caramel Glaze

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For the crust

      • ½ cup hazelnuts (finely ground)
      • 1 cup gluten-free flour
      • 1 cup brown sugar (packed)
      • 6 tablespoons butter, unsalted (cold and cubed)

For the filling

      • 16 ounces cream cheese, softened
      • 1 cup sugar (granulated)
      • 1 cup milk
      • 1 cup crème fraîche
      • ⅛ cup gluten-free flour
      • 1 teaspoon vanilla extract

For the glaze

      • 1 cup sugar
      • ¼ cup water
      • ½ cup heavy cream
      • 2 tablespoons butter, (unsalted) at room temperature
      • 1 tablespoon sea salt

Nutritional Information

Nutritional analysis per serving (10 servings)
648 calories; 37 grams fat; 20 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 77 grams carbohydrates; 1 gram dietary fiber; 65 grams sugars; 6 grams protein; 104 milligrams cholesterol; 471 milligrams sodium

The information shown is estimate based on available ingredients and preparation. This does not constitute a replacement for a professional nutritionist’s advice.

  1. Heat oven to 325 degrees. To make the crust, in the bowl of a food processor, combine all the ingredients & pulse until mixture looks coarse, pea-sized crumbs. Approx. 10-15 seconds.
  2. Firmly press into the bottom of a 9-10 inch springform pan. Place in the oven and bake for approx. 15 min. When done, set aside to cool.
  3. While waiting, combine the filling ingredients in the food processor, and puree until perfectly smooth. Transfer the mixture into the now cooled crush, and bake for 1 hour. Done when the center is set (up to an additional 15 min). Allow to cool, and when fully set, chill, preferably overnight.
  4. To make the glaze, place the sugar & water in a small saucepan over med-high heat. Allow the sugar to caramelize to a medium-amber color (roughly 8 min) before taking off the heat and adding heavy cream. Add butter once the bubbles subside. Stir continuously until the butter is fully incorporated. Season with salt and allow to cool.
  5. Take the cake out from the refrigerator, and remove from the pan. Pour warm glaze over the top and it’s ready to serve!