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Cheesecake nuts with caramel jelly

A cheesecake with caramel jelly according to a recipe by Koopmans Professioneel.

Ingredients

800gCream cheese
1Monin caramel syrup
500gCrème fraîche
150gSugar
7gAgar Agar
1Monin hazelnut syrup
250gmixed nuts
300mlWater
1sheet Koopmans Professional Hard Viennese Dough
8Eggs
450gDr. Oetker Professional Mix for cheesecake

Preparation

  1. Line a baking tin of approx. 37 cm x 28.5 cm with a sheet of baking paper. Prick the hard shortcrust pastry with a fork and place it in the tin.
  2. Sprinkle with granulated sugar and bake for 20 minutes at 160°C. Let cool.
  3. Beat the cream cheese smooth in a food processor, then add the crème fraîche.
  4. Put the eggs and the cheesecake mix in a bowl and whisk until smooth.
  5. Add this mix to the cream cheese mixture and keep beating until a homogeneous (smooth) mass forms.
  6. Chop the nuts and mix them together with the hazelnut syrup into the filling.
  7. Pour the mixture over the base and bake the cake for 50 minutes at 140°C.
  8. For a jelly, mix water with sugar, caramel syrup, and agar agar. Bring to a boil. Then let cool in the refrigerator.
  9. For finishing, cut the cheesecake to the desired size, top with the jelly, and decorate with nuts.