Melt the butter. Finely crumble the butter biscuits in the universal chopper, mix with butter and hazelnuts. Coat the bottom of a springform pan (26 cm Ø) with oil. Add the crumb mixture, press it to a flat base, while lifting up a small rim. Chill for about 10 minutes. Pre-bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes
Coarsely chop all nuts. Mix cream cheese, low-fat curd, sugar, vanilla sugar, eggs, baking lemon and vanilla with the whisk of the hand mixer until smooth. Remove the base. Pour the cream onto the base and spread loosely. Bake the cake at the same temperature on the 2nd rack from below for approx. 50 minutes. After about 10 minutes spread the nuts on the cake. Let the cake rest in the switched off oven with the door half open for about 15 minutes. Take out and let it cool down
Per piece about 1680 kJ, 400 kcal. E 13 g, F 25 g, KH 31 g