HAZELNUT CHEESECAKE
Looking for a truly elegant cheesecake for your dinner party guests? This is the one-made with toasted ground hazelnuts and hazelnut-flavored liqueur.
Provided by My Food and Family
Categories Dairy
Time 4h35m
Yield Makes 16 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs, 1/4 cup of the hazelnuts and the butter; press firmly onto bottom of pan. Bake 10 minutes.
- Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream and liqueur; mix well. Stir in remaining 1/2 cup hazelnuts. Pour over crust.
- Bake 1 hour to 1 hour 5 minutes or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 410, Fat 32 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 130 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE
Provided by Katie Lee Biegel
Categories dessert
Time 7h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Spray a 10-inch springform pan with nonstick cooking spray. Place all but 6 of the chocolate cookies in a food processor fitted with the blade attachment. Pulse the cookies in the food processor until finely ground.
- In a medium mixing bowl, combine the ground cookies and melted butter and mix to combine. Spread the crushed cookie mixture into the bottom of the prepared springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes.
- In a stand mixer, whip the cream cheese until softened, about 1 minute. Add the chocolate hazelnut spread and confectioners' sugar and mix on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the chopped hazelnuts. Break 3 of the reserved cookies and press them into the center of the cake, cut-side down, in a starburst shape. Break the remaining cookies into chunks and sprinkle them over the cake. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve.
HAZELNUT AND CHIPPED CHOCOLATE CHEESECAKE
A chocoholic's dream. Something for a very special occasion. You can use hazelnut or chocolate liqueur (or a combination) in this cake. Originally submitted to CakeRecipe.com.
Provided by Eleanor Johnson
Categories Desserts Cakes Holiday Cake Recipes
Time 15m
Yield 12
Number Of Ingredients 12
Steps:
- Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in a preheated 300 degrees F (150 degrees C) oven for 15 minutes. Cool.
- In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture. Stir. Pour batter into the cooled crust.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.
- Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set.
- To the remaining melted chocolate, add sour cream. Mix well. Stir in 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.
Nutrition Facts : Calories 706.6 calories, Carbohydrate 68 g, Cholesterol 117.8 mg, Fat 43.7 g, Fiber 1 g, Protein 10.6 g, SaturatedFat 23.6 g, Sodium 275.4 mg, Sugar 21.2 g
HAZELNUT LIQUEUR CHEESECAKE
Steps:
- For the crust: Preheat the oven to 325 degrees F. Combine the cookie crumbs and melted butter. Stir well to combine. Press the mixture into the bottom of a 9-inch springform pan. Bake for 12 to 15 minutes. Allow to cool slightly, and then butter the sides of the springform pan for the cheesecake mixture.
- For the filling: In a stand mixer, beat the cream cheese. Scrape down the sides of the bowl several times. Add in the sugar and beat it some more; scraping down the sides once or twice. Add the eggs in one at a time, mixing in between each addition, until thoroughly combined. Mix in the sour cream on slow speed while pouring the hazelnut liqueur into the bowl in a slow stream.
- Wrap the bottom of the springform pan with aluminum foil. Scrape the filling onto the chocolate crust in the pan. Wrap the outside of the pan in 3 layers of heavy-duty aluminum foil and put in a larger pan. Add enough hot water to the outer pan to come up halfway. Bake for 1 hour. The cheesecake should be set around the edges but still a little jiggly in the middle.
- Allow to set up overnight. Run a thin knife around the edge and open the springform pan. Decorate the top of the cheesecake with chocolate drizzles and hazelnuts dipped in chocolate.
CARAMEL-HAZELNUT CHEESECAKE
Provided by Reddin Ellison
Categories Cheese Dessert Bake Valentine's Day Kid-Friendly Cream Cheese Hazelnut Potluck Bon Appétit Colorado Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 12 to 14 Servings
Number Of Ingredients 14
Steps:
- For crust:
- Wrap foil tightly around outside of 9-inch-diameter springform pan. Blend hazelnuts and sugar in food processor until nuts are finely ground. Add melted butter; blend until moist clumps form. Press nut mixture onto bottom (not sides) of prepared pan.
- For filling:
- Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl until well blended. Beat in eggs 1 at a time. Pour filling over crust. Bake until cheesecake puffs and is set around sides but center still moves slightly when pan is gently shaken, about 50 minutes. Transfer cheesecake to rack. Run small sharp knife around pan sides to loosen cake. Cool cake completely. Remove foil from pan. Cover with plastic and chill overnight.
- For caramel sauce:
- Stir sugar and 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Remove from heat; add cream (mixture will bubble vigorously). Boil sauce until reduced to 2 cups, stirring occasionally, about 5 minutes. Cool. Spoon 1/2 cup caramel sauce evenly over top of cheesecake, leaving 1/2-inch border around edge. Arrange additional hazelnuts decoratively around outside edge of cake. Cover and refrigerate cheesecake until topping sets, about 2 hours. (Can be prepared 1 day ahead. Keep cheesecake refrigerated. Cover and refrigerate remaining sauce.) Release pan sides from cheesecake. Transfer cake to platter. Rewarm remaining sauce just until pourable but not warm. Slice cheesecake. Serve, passing sauce separately.
NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE
Reader Jessica Creed shares her showy, no-fail chocolate dessert - it's perfect for entertaining
Provided by Good Food team
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Make the cheesecake base: melt the butter in a small pan over a medium heat. Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse until well combined. Tip into a 23cm springform cake tin and press down firmly into the base. Chill while you make the filling.
- Beat the cream cheese and icing sugar in a bowl to soften. Whisk the cream and vanilla in a separate bowl until soft peaks form, then fold into the cream cheese. Stir through the chopped chocolates. Spoon over the biscuit base and smooth with a spatula. Cover with cling film and chill for at least 6 hrs, or overnight.
- Once it has set, place the chocolate hazelnut spread in a saucepan and melt over a low heat for 3-4 mins until runny. allow to cool slightly before spreading over the top of the cheesecake. Decorate with remaining chocolates and some chopped hazelnuts. Chill until ready to serve.
Nutrition Facts : Calories 680 calories, Fat 56 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
ESPRESSO-HAZELNUT CHEESECAKE
Categories Cake Coffee Mixer Dairy Nut Dessert Bake Cream Cheese Hazelnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 14
Number Of Ingredients 17
Steps:
- For crust:
- Preheat oven to 350°F. 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.
HAZELNUT CHEESECAKE DESSERT
Make this the night before serving, as it needs to refrigerate overnight. Chocolate hazelnut spread can be found near the peanut butter in your grocery store.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- Place ice cream cones in a large resealable bag; crush with a rolling pin. Transfer to a bowl. In a small microwave-safe bowl, heat the hazelnut spread on high for 30 seconds or until it achieves spreading consistency. Add 1/2 cup spread to the crushed cones. Using a metal spatula, press mixture into a greased 9-in. square pan. , In a small bowl, beat the cream cheese and sugar until light and fluffy. Fold in whipped topping just until combined. Spread two-thirds of cream cheese mixture over the crust. Stir the remaining hazelnut spread into the remaining cream cheese mixture. Spread over cream cheese layer; sprinkle with nuts. Refrigerate overnight.
Nutrition Facts : Calories 393 calories, Fat 25g fat (11g saturated fat), Cholesterol 28mg cholesterol, Sodium 91mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
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- Preheat oven to 350°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.
- 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.
- 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.
- 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.
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