300 grams oatmeal crackers
100 grams hazelnuts
130 grams butter
400 grams Arla® Natural Cream Cheese
250 grams mascarpone
175 grams sour cream
1 teaspoon vanilla extract
175 grams sugar
3 large eggs
50 grams almond flour
400 grams Portuguese sweet egg cream (doce de ovos)
100 grams Portuguese “angel hair” (fios de ovos)
Slivered almonds to taste
Whole almonds to taste
In a food processor, process the crackers until finely crushed. Add hazelnuts and process everything again. Add softened butter and process until you get a wet mixture. Cover the bottom and the sides of a 24 cm cheesecake pan with the mixture. Chill for about 1 hour.
Meanwhile, beat the Arla® cream cheese with the mascarpone, sour cream, vanilla extract, sugar and eggs until you get a thick, heavy cream. Then, whisk in the almond flour and pour everything into the cheesecake pan.
Bake for about 90 minutes at 160 degrees Celsius. Remove from the oven, let it cool and chill overnight.
Remove the cheesecake from the fridge and garnish it with the sweet egg cream, the “angel hair” and the toasted, slivered and whole almonds.