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Hazelnut Cheesecake
Yield: 16 Servings
CRUST
4 oz Butter
1 1/2 c Nabisco 'Nilla Wafers
1/2 c Hazelnuts, toasted and ground
1/4 c Sugar
FILLING
32 oz Cream cheese
1 1/2 c Sugar
2 tablespoon Frangelico
1/2 c Hazelnuts, toasted and ground
Pinch of Salt
4 lg Eggs
TOPPING
2 c Sour cream
1/4 c Sugar
1 teaspoon Frangelico
2 tablespoon Hazelnuts, toasted and ground
Preheat oven to 350F.
CRUST
Melt butter over low heat. Combine butter with crumbs, hazelnuts and sugar in processor and blend well. Press mixture over bottom and up sides of ungreased 10 inch springform pan. There should be enough to coat entire pan.
FILLING
Please bring all ingredients to room temperature. Combine cream cheese and sugar and beat 2 minutes. Add the liqueur, nuts, salt and blend thoroughly. Add eggs, one at a time, keeping the mixer on low speed to prevent too much air in batter. Mix until each is added. Pour filling into crust and bake for 45 minutes. Remove from oven and let stand for 10 minutes while preparing topping.
TOPPING
Combine sour cream, sugar and liqueur with spatula in plastic bowl. Spread evenly over top of baked filling, sprinkle with hazelnuts and return to oven for 10 minutes. Remove from oven and place in refrigerator to cool immediately. This prevents cracks from forming in cheesecake.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
