Espresso-Hazelnut Cheesecake

Course : Cheesecakes
Serves: 14
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8 1/2 ounces Butter biscuit cookies
1/2 Cup hazelnuts -- toasted and husked
2 tablespoons sugar
1 teaspoon cinnamon -- ground
5 tablespoons unsalted butter -- melted
2 pound cream cheese -- room temp
1 1/4 Cup sugar
4 large eggs
1 Cup sour cream
1/2 Cup whipping cream -- chilled
2/3 Cup whipping cream -- chilled
3 tablespoons instant espresso powder
2 tablespoons water -- warmed
2 teaspoon vanilla extract
3/4 Cup hazelnuts, dry-roasted -- coarsely chopped
1 Cup chocolate covered espresso beans

Preparation / Directions:

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.

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