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Espresso Hazelnut Cheesecake
This requires a 9 inch springform pan with 2 3/4 inch sides.
What you need
- »«Crust»«
- 8 1/2 oz. butter cookies
- 1/2 cup toasted and peeled hazelnuts
- 2 Tablespoons sugar
- 5 Tablespoons butter
- 1 tsp ground cinnamon
- »«Filling»«
- 4 eggs
- 2 lbs (4 x 8oz pkgs) cream cheese
- 1 1/4 cups sugar
- 1 cup sour cream
- 1/2 cup heavy cream
- 3 Tablespoons instant espresso powder
- 2 Tablespoons warm water
- 2 tsp vanilla extract
- 1/2-3/4 cup chopped toasted, peeled hazelnuts
How to make it
- Preheat oven to 350º
- Generously butter the bottom and sides of the pan
- Wrap the outside of the pan with a double layer of foil.
»«Crust»«
- Finely grind cookies, nuts, sugar and cinnamon
- Add butter and blend until soft clumps form
- Press crumb mixture onto bottom and up sides of the pan.
- Chill while preparing the filling.
»«Filling»«
- Beat cream cheese until smooth
- Add sugar and mix until well blended
- Add eggs one at a time and mix until just blended
- Add sour cream and heavy cream
- Stir espresso powder into water until dissolved
- Add to filling and blend well
- Add vanilla and nuts and mix gently until incorporated
»«Bake»«
- Pour filling into chilled pan and place pan in a water bath with boiling water coming halfway up sides of cheesecake pan
- Bake until top of cake is puffy and center is nearly set - approx. 75 minutes
- Turn off oven and open the door slightly. Allow to cool in the oven for 1 hour
- Chill well overnight and up to 3 days
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