Hazlenut Cheesecake

Hazlenut Cheesecake

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Ronnie Abbott

By
@sheleighli

Make this the day before you are going to serve is so it will set up in the refrigerator.

Rating:

★★★★★ 1 vote

Serves:
20
Prep:
1 Hr
Cook:
1 Hr 10 Min

Ingredients

  • CRUST

  • 1 2/3 c
    graham crackers, crushed
  • 1/3 c
    granulated sugar
  • 1 Tbsp
    ground cinmamon
  • 1/2 tsp
    ground nutmeg
  • 1/3 clove
    melted butter or margarine
  • FILLING

  • 4 pkg
    8oz cream cheese
  • 1 1/4 c
    granulated sugar
  • 2 Tbsp
    all-purpose flour
  • 2 tsp
    grated lemon zest, optional
  • 1 Tbsp
    lemon juice
  • 1/2 tsp
    vanilla
  • 4
    eggs
  • 1/3 c
    whipping cream, half and half or milk
  • 1 or 2 c
    sliced, roasted hazelnuts (see note)

How to Make Hazlenut Cheesecake

Step-by-Step

  1. To 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.
  2. To 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.
  3. NOTE: 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.

Printable Recipe Card

About Hazlenut Cheesecake

Course/Dish: Cakes



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