Popular in Food

Decadent Hazelnut Cheesecake

Rich, creamy, and oh-so-seductive, this luxurious cheesecake is sure to impress even the most discerning dinner guests. Hazelnuts, like most other nuts, have a high fat content, making them particularly susceptible to rancidity. Extend their shelf life by storing in an air-tight container in the freezer for up to 3 months.

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
Share your take on this idea!
Upload your photo here.
CLOSE
3.5 by 8 people
15K views
Rate me!
  • Makes: 16 servings
  • Prep: 25 mins
  • Chill: 4 hrs
  • Cool: 2 hrs

Decadent Hazelnut Cheesecake

Directions

  1. Preheat oven to 350 degrees F. For crust, in a small bowl combine the 1 cup ground hazelnuts and melted butter. Press mixture evenly onto bottom of a 9-inch springform pan.
  2. For filling, in a large bowl combine cream cheese, sugar, vanilla, and almond extract. Beat with an electric mixer on medium to high speed until fluffy. Add eggs; beat on low speed just until combined. Stir in the 2/3 cup chopped hazelnuts and the 1/4 cup liqueur. Pour filling over crust, spreading evenly.
  3. Bake about 1 hour or until a 2 1/2-inch area around outside edge appears set and center appears nearly set when gently shaken. Cool in pan on a wire rack for 15 minutes. Using a knife, loosen edge of cheesecake from side of pan; cool for 30 minutes. Remove side of pan; cool cheesecake completely on rack (about 1 1/4 hours). Cover and chill for 4 to 24 hours.
  4. To serve, in a medium bowl combine whipping cream and the 2 tablespoons liqueur. Beat on medium speed until soft peaks form (tips curl). Top each serving of cheesecake with whipped cream.

From the Test Kitchen

*

To toast hazelnuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until nuts are light golden brown, stirring once or twice. Wrap warm nuts in a clean kitchen towel. Rub nuts in towel to remove any loose skins; cool.

Comments

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
Share your take on this idea!
Upload your photo here.
CLOSE

Similar Recipes

close
close
close
close
close

Loading... Please wait...

I Did It!
Share on Facebook
Uh oh! Please pick a jpg at least 600x600px. Done close
Choose Cancel close
Share on Facebook
Uh oh! Your photo failed to upload. Please try again or visit your profile.
Done Cancel close
No one has shared their photo yet.
close