Hazelnut Cheesecake Recipe
Summary
Ingredients
| 1/2 pound hazelnuts or filberts softened butter graham cracker crumbs | ||
| Cream cheese package | 4 | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Eggs | 4 standard | |
| Heavy cream | 1 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Small bunches of green and red sugar | ||
| Glazed grapes | ||
Directions
Blanch hazelnuts by alternately pouring boiling water then cold water over them and pinching or rubbing off the skins. Toast hazelnuts in a 300° oven until just golden. Shake pan or stir nuts frequently to avoid burning. Finely grind toasted hazelnuts.
Preheat oven to 300°. Spread butter generously over the bottom and sides of an 8"diameter X 3" high cake pan. Coat bottom and sides of cake pan with graham cracker crumbs.
Use an electric mixer to cream together 2 packages of cream cheese and sugar. Blend in eggs, heavy cream, and vanilla. Add 2 remaining packages of cream cheese and gradually increase speed. When mixture is smooth, turn down mixer and add ground nuts. Continue to beat at a low speed while scrapping down sides.
Pour into prepared pan. Set into a larger pan and place on the center rack of the oven.
Pour boiling water to 1" level in the larger pan. Bake at 300° for 2 hours. Turn off oven and let cheesecake stay in the oven for 1 more hour.
Remove from oven and cool completely. Chill.
To serve, invert on a cake plate, remove pan and garnish with bunches of sugar glazed grapes.
Preheat oven to 300°. Spread butter generously over the bottom and sides of an 8"diameter X 3" high cake pan. Coat bottom and sides of cake pan with graham cracker crumbs.
Use an electric mixer to cream together 2 packages of cream cheese and sugar. Blend in eggs, heavy cream, and vanilla. Add 2 remaining packages of cream cheese and gradually increase speed. When mixture is smooth, turn down mixer and add ground nuts. Continue to beat at a low speed while scrapping down sides.
Pour into prepared pan. Set into a larger pan and place on the center rack of the oven.
Pour boiling water to 1" level in the larger pan. Bake at 300° for 2 hours. Turn off oven and let cheesecake stay in the oven for 1 more hour.
Remove from oven and cool completely. Chill.
To serve, invert on a cake plate, remove pan and garnish with bunches of sugar glazed grapes.
Chef
