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Espresso Hazelnut Cheesecake

This requires a 9 inch springform pan with 2 3/4 inch sides.

What you need

  1. »«Crust»«
  2. 8 1/2 oz. butter cookies
  3. 1/2 cup toasted and peeled hazelnuts
  4. 2 Tablespoons sugar
  5. 5 Tablespoons butter
  6. 1 tsp ground cinnamon
  7. »«Filling»«
  8. 4 eggs
  9. 2 lbs (4 x 8oz pkgs) cream cheese
  10. 1 1/4 cups sugar
  11. 1 cup sour cream
  12. 1/2 cup heavy cream
  13. 3 Tablespoons instant espresso powder
  14. 2 Tablespoons warm water
  15. 2 tsp vanilla extract
  16. 1/2-3/4 cup chopped toasted, peeled hazelnuts

How to make it

  1. Preheat oven to 350º
  2. Generously butter the bottom and sides of the pan
  3. Wrap the outside of the pan with a double layer of foil.

»«Crust»«

  1. Finely grind cookies, nuts, sugar and cinnamon
  2. Add butter and blend until soft clumps form
  3. Press crumb mixture onto bottom and up sides of the pan.
  4. Chill while preparing the filling.

»«Filling»«

  1. Beat cream cheese until smooth
  2. Add sugar and mix until well blended
  3. Add eggs one at a time and mix until just blended
  4. Add sour cream and heavy cream
  5. Stir espresso powder into water until dissolved
  6. Add to filling and blend well
  7. Add vanilla and nuts and mix gently until incorporated

»«Bake»«

  1. Pour filling into chilled pan and place pan in a water bath with boiling water coming halfway up sides of cheesecake pan
  2. Bake until top of cake is puffy and center is nearly set - approx. 75 minutes
  3. Turn off oven and open the door slightly. Allow to cool in the oven for 1 hour
  4. Chill well overnight and up to 3 days

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