Who said cakes are only for holidays? Although spring is knocking at our windows and we try to say NO to sweets, it's still worth treating yourself to a sweet treat on the weekends. RITO stores offer VEDRENNE syrups that can be used to vary the taste of both drinks and food. The syrups surprise with their intense aroma and taste, and contain only natural sugar.
Karlīna: "Sinfully delicious and sweet – that's what the various syrups are – caramel, strawberry, vanilla, hazelnut… Their uses are diverse, from adding them to morning coffee, pouring them over pancakes or waffles, to cakes for smaller or larger celebrations."
This time, Karlīna delights us with a cheesecake recipe.
Caramel – Hazelnut Syrup Cheesecake
For 6-8 people (25cm diameter) you will need:
For the cake:
- 300g biscuits (e.g.,Selga)
- 110g butter
- 50ml Vedrenne caramel syrup
- 550g cream cheese
- 3 eggs
- 1 tbsp cornstarch
- 100g sour cream
- 30ml Vedrenne hazelnut syrup
- 2 tbsp sugar
For the glaze:
- 120g sour cream
- 40ml Vedrenne hazelnut syrup
Preparation:
- Blend the biscuits into a homogeneous mass. Melt the butter over low heat, then add the caramel syrup, pour it over the biscuits, and mix.
- Grease a baking tin with butter or oil. Place the blended biscuits into it and press them firmly, covering the entire base of the tin.
- In a bowl, beat the cream cheese with hazelnut syrup, sugar, and cornstarch until the mixture is homogeneous.
- Add the eggs one by one and continue beating.
- Once the mixture is homogeneous, fold in the sour cream evenly.
- Preheat the oven to 165 degrees Celsius. Pour the whipped mixture over the biscuits and bake the cake for 45-60 minutes until the cake is firm, with only the center slightly wobbly.
- Increase the temperature to 190 degrees. Mix the sour cream with the hazelnut syrup and pour it over the cake. Bake for another 10-15 minutes.
- Cool the cake for a couple of hours. When serving, it can be drizzled with syrup.
- Serve with coffee, to which your favorite syrup has been added.
