hazlenut cheesecake
(1 RATING)
Make this the day before you are going to serve is so it will set up in the refrigerator.
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prep time
1 Hr
cook time
1 Hr 10 Min
method
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yield
20 serving(s)
Ingredients
- CRUST
- 1 2/3 cups graham crackers, crushed
- 1/3 cup granulated sugar
- 1 tablespoon ground cinmamon
- 1/2 teaspoon ground nutmeg
- 1/3 clove melted butter or margarine
- FILLING
- 4 packages 8oz cream cheese
- 1 1/4 cups granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons grated lemon zest, optional
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla
- 4 - eggs
- 1/3 cup whipping cream, half and half or milk
- 1 or 2 cups sliced, roasted hazelnuts (see note)
How To Make hazlenut cheesecake
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Step 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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Step 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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Step 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.
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