HAZELNUT CHEESE PIE

1. Preheat the oven to 190 °C (gas stove: level 2-3 / fan oven: 170 °C).

2. Melt the butter and mix well with the rusks, hazelnuts and powdered sugar, spread on the bottom of the baking pan and bake for nine minutes.

3. Melt the cake glaze according to package directions. Pour half of the glaze onto the center of the slightly cooled base. Then swing the mold back and forth a little so that the cake icing is evenly distributed up to approx. 1 cm towards the edge. Place in the fridge to cool.

4. Meanwhile, prepare the cheese filling. Dice the nut nougat, place on a plate and put in the fridge. Using a food processor or a hand mixer, beat the raw hazelnut mixture first with the sugar and then with the egg yolks. Once the yolks are well mixed, add the cream cheese, beating well to avoid lumps. Now add a pinch of salt and the sour cream and add the starch.

5. In a grease-free bowl, beat the egg whites with a pinch of salt until stiff. Slowly add 50 g sugar and continue beating until peaks form in the egg white. Mix about 1/3 of the egg whites into the cheese mixture, then carefully fold in the remaining egg whites. Finally add the nut nougat.

6. Pour the mixture onto the well-cooled base and ca. Bake for 50 minutes. The cheese mass will not be set when the cake comes out of the oven. It will solidify as it cools.

7. Let the cake cool on a wire rack for about an hour before refrigerating for four hours. Carefully melt the remaining cake glaze in a water bath and spread it criss-cross over the cake like a net.