Method

• Line a 22cm springform tin with baking paper Pre heat the oven to 160 degrees Melt the butter and mix with the ground almonds and hazelnuts
• Press into the bottom of the prepared springform tin Bake the base in the oven for 10-12 minutes until starting to go light brown
• Remove from the oven and start preparing the filling In a mixer, beat the cream cheese, vanilla and caster sugar until smooth
• Make sure you scrape down the sides of the mixing bowl well
• Add the eggs one at a time, beating well after each addition
• Scrape down the sides of the mixing bowl and continue to mix until all well incorporated and smooth Pour the filling in to the cheesecake tin and spread out evenly
• Drop spoonfuls of the dulce de leche on top and swirl through the cheesecake using a skewer Bake in the oven for approx
• 1 hour until it is set with a slight wobble in the centre Allow the cheesecake to cool and then refrigerate until completely cold Before serving, spread the top of the cheesecake with a layer of dulce de leche and roasted chopped hazelnuts and then eat!!