Espresso-Hazelnut Cheesecake

* Exported from MasterCook *

Espresso-Hazelnut Cheesecake

Recipe By : Bon Appetit Magazine
Serving Size : 14 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 1/2 oz Butter biscuit cookies
1/2 c hazelnuts -- toasted & husked
2 tbsp sugar
1 tsp cinnamon -- ground
5 tbsp unsalted butter -- melted
2 lb cream cheese -- room temp
1 1/4 c sugar
4 lg eggs
1 c sour cream
1/2 c whipping cream -- chilled
2/3 c whipping cream -- chilled
3 tbsp instant espresso powder
2 tbsp water -- warmed
2 tsp vanilla extract
3/4 c hazelnuts, dry-roasted -- coarsely chopped
chocolate covered espresso beans

For crust: preheat oven to 350°F. Generously butter bottom and sides of
9" diameter springform pan with 2 3/4" high sides. Wrap outside of pan
with double layer of foil. Finely grind cookies, hazelnuts, sugar and
cinnamon in processor. Add butter; process until moist clumps form. Press
crumb mixture onto bottom and up sides of pan. Chill while preparing
filling.

For filling: using electric mixer, beat cream cheese in large bowl until
smooth. Add sugar and beat until well blended. Add eggs 1 at a time,
beating just until blended and scraping down sides of bowl after each
addition. Beat in sour cream and 1/2 cup cream. Stir espresso powder and
2 tblsp warm water in small bowl until powder dissolves. Add to filling
and beat until blended. Beat in vanilla. Stir in nuts.
Pour filling into prepared pan. Place pan in large baking pan. Pour enough
hot water into baking pan to come halfway up the sides of the springform
pan.

Bake cake until top is puffed and centre is almost set, about 1 1/4 hours.
Turn off oven; open door slightly . Let cake stand in oven with door ajar
1 hour. Remove pan from water and transfer to rack. Cool. Wrap in foil
and chill overnight. (can be made 3 days in advance)

Run small knife around sides of pan to loosen cheesecake. Remove pan sides.

Beat 2/3 cup cream until stiff peaks form, using a large star tipped bag,
pipe around top edge. Decorate with Espresso Beans.





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