Cinnamon Cheesecake


2 cups amaretti cookies (measured whole)
1/2 cup plain vanilla cookies (crushed)
1/2 cup whole hazelnuts
1-2 tbsp. brown sugar
3 tbsp. butter (or vegan butter)

Filling Ingredients:

8 oz. (250 gr.) Robbiola cream cheese (or part ricotta)
2/3 cups brown sugar
2 eggs, separated
2/3 cup cream, whipped
2 heaping tbsp. cornstarch
2 tsp. powdered cinnamon
2 tsp. vanilla extract


1. For crust – Place all the crust ingredients in a food processor and blend together.
2. Press mixture into a springform 8″ cake pan (with removable rim) halfway up the rim.
3. Chill in fridge while preparing filling.
4. Place all the filling ingredients except egg whites and cream into blender. Blend until smooth.
5. Pour mixture into a large bowl and gently fold in the whipped egg whites and cream.
6. Pour filling mixture into the crust lined pan, level top.
7. Bake in a preheated 350deg F (170deg C) oven for about 35 minutes, until top is golden brown.
8. Turn off the heat and leave in the oven until cooled (don’t open the door). Then chill in the fridge.