hazlenut cheesecake
(1 rating)
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Make this the day before you are going to serve is so it will set up in the refrigerator.
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(1 rating)
yield
20 serving(s)
prep time
1 Hr
cook time
1 Hr 10 Min
Ingredients For hazlenut cheesecake
- CRUST
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1 2/3 cgraham crackers, crushed
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1/3 cgranulated sugar
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1 Tbspground cinmamon
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1/2 tspground nutmeg
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1/3 clovemelted butter or margarine
- FILLING
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4 pkg8oz cream cheese
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1 1/4 cgranulated sugar
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2 Tbspall-purpose flour
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2 tspgrated lemon zest, optional
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1 Tbsplemon juice
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1/2 tspvanilla
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4eggs
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1/3 cwhipping cream, half and half or milk
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1 or 2 csliced, roasted hazelnuts (see note)
How To Make hazlenut cheesecake
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1To make crust: Mix Graham Cracker crumbs, sugar, cinnamon and nutmeg thoroughly. Add the melted butter and stir it in well, then press the crust into a 9-inch spring-form pan using the back of a large spoon.
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2To make filling: If possible, let all ingredients come to room temperature. Preheat oven to 500 degrees. In a bowl, mix cream cheese, sugar, flour, lemon zest, lemon juice, vanilla, eggs and whipping cream. Then stir in a cup or 2 of slicked hazelnuts. pour into crust. Bake 10 minutes, or until slightly browned (Watch carefully), then reduce heat to 250 degrees (open door if necessary) and bake for 1 hour. Let cool at room temperature for several hours(very important). If possible, let cool overnight.
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3NOTE: To toast hazelnuts, spread the shelled nuts in a shallow pan and roast in a 275 degree oven for 20 to 30 minutes or until the skins crack. To remove skins, rub nuts while warm with a rough cloth.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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