Review/Rate this Recipe Save to MyRecipes Rating:

Title: Espresso-Hazelnut Cheesecake
Yield: 14 Servings

Ingredients

  8 1/2 oz Butter biscuit cookies
    1/2 c  hazelnuts; toasted & husked
      2 tb sugar
      1 ts cinnamon; ground
      5 tb unsalted butter; melted
      2 lb cream cheese; room temp
  1 1/4 c  sugar
      4 lg eggs
      1 c  sour cream
    1/2 c  whipping cream; chilled
    2/3 c  whipping cream; chilled
      3 tb instant espresso powder
      2 tb water; warmed
      2 ts vanilla extract
    3/4 c  hazelnuts, dry-roasted;
           -coarsely chopped
           chocolate covered espresso
           -beans

Instructions

For crust: preheat oven to 350=B0F. Generously butter bottom and sides
of=
9" diameter springform pan with 2 3/4" high sides. Wrap outside of pan=
with double layer of foil. Finely grind cookies, hazelnuts, sugar and=
cinnamon in processor. Add butter; process until moist clumps form.
Press=
crumb mixture onto bottom and up sides of pan. Chill while preparing=
filling.

For filling: using electric mixer, beat cream cheese in large bowl until=
smooth. Add sugar and beat until well blended. Add eggs 1 at a time,=
beating just until blended and scraping down sides of bowl after each=
addition. Beat in sour cream and 1/2 cup cream. Stir espresso powder
and=
2 tblsp warm water in small bowl until powder dissolves. Add to filling=
and beat until blended. Beat in vanilla. Stir in nuts.=20
Pour filling into prepared pan. Place pan in large baking pan. Pour
enough=
hot water into baking pan to come halfway up the sides of the springform=
pan.

Bake cake until top is puffed and centre is almost set, about 1 1/4 hours.
=
Turn off oven; open door slightly . Let cake stand in oven with door
ajar=
1 hour. Remove pan from water and transfer to rack. Cool. Wrap in
foil=
and chill overnight. (can be made 3 days in advance)

Run small knife around sides of pan to loosen cheesecake. Remove pan
sides.

Beat 2/3 cup cream until stiff peaks form, using a large star tipped bag,=
pipe around top edge. Decorate with Espresso Beans.

- - - - - - - - - - - - - - - - - -

Contributor: Bon Appetit Magazine

Preparation Time: 0:00

Reviews