Ingredients

• 300 gr oatmeal crackers
• 100 gr hazelnuts
• 130 gr butter
• 400 gr Arla® Natural Cream Cheese
• 250 gr mascarpone
• 175 gr sour cream
• 1 teaspoon vanilla extract
• 175 gr sugar
• 3 large eggs
• 50 gr almond flour
• 400 gr Portuguese sweet egg cream (doce de ovos)
• 100 gr Portuguese “angel hair” (fios de ovos)
• Slivered almonds to taste
• Whole almonds to taste

Directions

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.