Oregon Hazelnut Cheesecake
Hazelnuts make a pretty topper for this rich cheesecake dessert.
Prep Time:
35 mins
Total Time:
7 hrs 30 mins
Servings:
12 to 16 servings
Ingredients
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1 recipe Hazelnut Crumb Topping (see recipe below)
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2 teaspoons butter
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3/4 cup toasted* hazelnuts, finely ground
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3 8-ounce packages cream cheese, softened
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1 cup sugar
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2 tablespoons sifted cake flour or all-purpose flour
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1/2 cup half-and-half or light cream
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1/3 cup honey
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4 eggs, slightly beaten
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1/2 cup toasted* hazelnuts, coarsely chopped
Directions
1.
Prepare Hazelnut Crumb Topping. Set aside.
2.
Preheat oven to 400 degree F. For crust, use the butter to grease bottom and 1-1/2 inches up the sides of a 9-inch springform pan. Press ground hazelnuts onto the bottom and sides of the pan. Chill while preparing filling.
3.
For filling, in a large mixing bowl beat cream cheese, sugar, and flour with an electric mixer until smooth. Stir in half-and-half, honey, eggs, and coarsely chopped hazelnuts.
4.
Pour filling into nut-lined pan. Place pan in a shallow baking pan. Bake for 20 minutes. Carefully sprinkle Hazelnut Crumb Topping evenly over top of cheesecake. Reduce oven temperature to 300 degree F and bake 35 to 40 minutes more or until center appears nearly set when shaken.
5.
Cool in springform pan on a wire rack for 15 minutes. Loosen the crust from the sides of pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover and chill at least 4 hours or overnight before serving. (Top may crack upon cooling.) Makes 12 to 16 servings.
Toasting Hazelnuts
Preheat oven to 350 degree F. Spread hazelnuts in a single layer in a shallow baking pan. Bake, uncovered, for 8 to 10 minutes, stirring once or twice, until portions of nuts visible through skin appear lightly browned. Immediately pour out onto a clean kitchen towel. Fold towel over nuts; rub gently with towel to remove skins.
Hazelnut Crumb Topping
In a bowl stir together 1/4 cup packed brown sugar, 2 tablespoons all-purpose flour, and 1/8 teaspoon ground cinnamon. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/2 cup toasted hazelnuts,* chopped.
Nutrition information
Calories 500, Total Fat 37 g, Saturated Fat 16 g, Monounsaturated Fat 16 g, Polyunsaturated Fat 3 g, Cholesterol 144 mg, Sodium 223 mg, Carbohydrate 36 g, Total Sugar 30 g, Fiber 2 g, Protein 10 g. Daily Values: Vitamin C 2%, Calcium 9%, Iron 12%.
Percent Daily Values are based on a 2,000 calorie diet
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