Lupin & Hazelnut Cheesecake Tarts
- 150g Gluten free plain flour
- 100g Lupin flake
- 100g Sugar
- 120g Butter (cold & cubed)
- ½tsp Salt
- ½tsp Baking powder
- 300g Cream cheese softened
- 200g Nutella
- 120g Cream
- 60g Sugar
- 1 tsp Vanilla extract
- ¼ tsp Salt
- 2 Eggs lightly beaten
Preheat the oven to 170 ºC.
Combine the gluten free plain flour, lupin flakes, sugar and salt.
Use your fingertips to quickly and lightly rub the flour and butter together until it resembles fine breadcrumbs.
Press the crumb mixture into the bottom and up the sides of 6, 12cm tart pans (with removable bases). Or alternatively 24 muffin cups lined with paper (same baking instruction apply).
Bake for 10 minutes. Set aside to cool while you make the filling.
Reduce the oven temperature to 150ºC.
In a large mixing bowl beat the cream cheese, cream, and sugar with an electric mixer until smooth and fluffy. Add the vanilla and salt, beat on low speed until smooth.
Add the Nutella and beat until well incorporated. Gently stir in the eggs just until combined.
Pour the filling in the prepared tart bases. Place the cheesecake tarts on the middle rack of the oven. Fill a roasting pan with enough hot water to reach halfway up and place the roasting pan with the water on the lowest rack in the oven.
Bake for 25 minutes. Turn the oven off, leave the cheesecake tarts in the oven for another hour. The outer edges of the cheesecake should feel firm to the touch while the center remains jiggly.
The texture of this cheesecake is softer and creamier than a typical cheesecake. It's more like a thick, silky mousse. Do not attempt to make this in a regular cake pan it’s mousse-like in texture will make it impossible to remove it from the pan.
The baked and chilled cheesecakes will keep for up to 4 days covered tightly and stored in the refrigerator. The cheesecake will keep for up to 2 months covered tightly and stored in the freezer.