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Title: Espresso-Hazelnut Cheesecake
Yield: 1

Ingredients

  ------------------------------CRUST-----------------------------------
  8 1/2 oz butter biscuit cookies
    1/2 c  hazelnuts; toasted, husked
      2 tb sugar
      1 ts ground cinnamon
      5 tb unsalted butter; melted
 
  ----------------------------FILLING-----------------------------------
      2 lb cream cheese; room
           -temperature
  1 1/4 c  sugar
      4 lg eggs
      1 c  sour cream
    1/2 c  plus 2/3 cup chilled
           -whipping cream
      3 tb instant espresso powder
      2 tb warm water
      2 ts vanilla extract
    3/4 c  hazelnuts; toasted, husked,
      1    ; coarsely chopped
      1    chocolate-covered espresso
           -beans

Instructions

For crust:

Preheat oven to 350F. Generously butter bottom and sides of 9-inch-diameter
springform pan with 2 3/4-inch-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 tablespoons warm water in small
bowl
until powder dissolves. Add to filling and beat until blended. Beat in
vanilla. Stir in nuts.

Pour filling into prepared pan. Place pan in large baking pan. Pour enough
hot
water into baking pan to come halfway up sides of springform pan. Bake cake
until top is puffed and center is almost set, about 1 hour 15 minutes. Turn
off oven; open door slightly. Let cake stand in oven with door ajar 1 hour.
Remove pan from water; transfer to rack. Cool. Wrap in foil and chill
overnight. (Can be made 3 days ahead. Keep chilled).

Run small knife around sides of pan to loosen cheesecake. Remove pan sides.
Beat 2/3 cup cream in medium bowl until stiff peaks form. Spoon whipped
cream
into pastry bag fitted with large star tip; pipe around top edge of cake.
Garnish with chocolate-covered espresso beans.

Serves 14.

Bon Appetit January 1996

Converted by MC_Buster.

Per serving: 6634 Calories (kcal); 549g Total Fat; (72% calories from fat);
121g Protein; 342g Carbohydrate; 2001mg Cholesterol; 3045mg Sodium
Food Exchanges: 2 Grain(Starch); 15 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
101 1/2 Fat; 18 1/2 Other Carbohydrates

Converted by MM_Buster v2.0n.

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