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Hazelnut Cheesecake with Salted Caramel Glaze

Yield: One 9-inch springform pan


For the Filling:

16 ounces (452g) cream cheese, softened

3/4 cups (160g) granulated sugar

2 cups (445g) sour cream

2 tablespoons Cup4Cup Multipurpose flour

1 teaspoons (2g) vanilla extract

3 eggs

1 teaspoon (2g) lemon zest (from 1 lemon)

1 teaspoon (4g) kosher salt

For the Crust:

½ cup (65g) finely ground hazelnuts

1 cup (140g) Cup4Cup flour

1 cup (185g) brown sugar

½ cup (115g) unsalted butter, cold and cubed.

For the Glaze:

1 cup (200g) granulated sugar

¼ cup (56g) water

½ cup (113g) heavy cream

2 tablespoons (30g) unsalted butter,softened

1 teaspoon (4g) kosher salt


For the Crust:

  1. Preheat oven to 325°F.
  2. Combine all crust ingredients for the crust in a bowl until the mixture resembles coarse sand and the butter pieces are pea-sized.
  3. Pat down the crust mixture with your hands in the bottom of a spring form pan.
  4. Bake in the oven for 15 min, set aside and allow it to cool.

For the Filling:

  1. Add cream cheese to bowl and mix at medium speed until creamy.
  2. Add sugar & salt, mix at medium speed until incorporated.
  3. Add sour cream, mix at medium speed.
  4. Add sugar, eggs, and vanilla.
  5. Add lemon zest.
  6. Pour into mold
  7. Bake in water bath for 1 hour or longer at 325 degrees.

 For the Glaze:

  1. Place sugar and water in a small pot.
  2. Place pot over medium high heat and allow sugar to caramelize.
  3. Once it is a medium-amber color. Pull off the heat and add in heavy cream and butter. Be cautious of the hot steam. Once everything is combined, add in the salt to season.
  4. Allow the glaze to cool slightly and then pour over the completely cooled cheesecake.