LAYERED HAZELNUT CHEESECAKE
A creamy topping accents each beautiful slice of the outstanding dessert shared by Leah Gamss of Spring Valley, New York. "It's spectacular-looking as well as scrumptious," she writes.
Provided by Taste of Home
Categories Desserts
Time 2h25m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the wafer crumbs and butter; press onto the bottom of a greased 9-in. springform pan. , In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined., Divide batter into thirds. Into one portion, stir in hazelnuts. Pour over crust. Refrigerate for 20 minutes or until set. Into second portion, gradually stir in melted chocolate. Spoon over bottom layer. Refrigerate for 45 minutes or until set., Spoon remaining batter over top. Place pan on a baking sheet. Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight., For topping, combine the white chips, water, corn syrup and coffee granules in a small saucepan; cook and stir over low heat until smooth. Cool to room temperature. Serve topping with cheesecake; garnish with hazelnuts. Refrigerate leftovers.
Nutrition Facts :
VANILLA-HAZELNUT CHEESECAKE
This is a wonderful cheesecake recipe from Baking with Julia. Unusual technique--hazelnuts are caramelized, and then formed into a paste which is combined with part of the batter to form a swirl pattern. This is also a lighter cheesecake recipe than normal; notice that there is no thick pasty butter-graham crust, but just a light sprinkling of graham crumbs around the edges. Also, the recipe uses neufchatel cheese instead of the heavier cream cheese, and also low-fat cottage cheese. However, you'd never know this recipe is lower-fat; it is light and creamy. (Note that instead of the usual springform pan, this is baked in a regular 8-inch cake pan. Be sure to prepare the pan as indicated to avoid sticking.) Also, cook time includes 24-hour chill time in the fridge.
Provided by spatchcock
Categories Cheesecake
Time 3h25m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Draining the Cheese.
- Set a strainer over a bowl and spoon the cottage cheese into it. Cover the set-up with plastic wrap and refrigerate for at least all hour or until the excess moisture has drained out of the Cheese.
- Line a baking sheet with parchment paper and set aside.
- Making the Hazelnut Paste.
- While the cheese is draining, stir 3 tablespoons of - the sugar and the water together in a small saucepan. Cover the pan, set it over medium heat, and bring to a simmer. Remove the cover, dip a pastry brush into cold water, and wash down any sugar crystals that may have formed on the sides of the pan. Keep the pan uncovered and continue to cook the sugar until it turns very pale yellow--drop a little on a white plate to test the color. Add the chopped hazelnuts to the pan and stir gently with a small wooden spoon or a chopstick just until the nuts are coated with syrup. Swirl the pan carefully and continue to cook until the syrup tests medium amber on a white plate. Immediately turn out the caramelized nuts onto the parchment-lined baking sheet. Set the caramel aside to cool and harden. Break the caramel into pieces and process to a paste in a food processor. Scrape the paste into a small bowl, cover, and set aside.
- Position a rack in the lower third of the oven and preheat the oven to 350ºF Line a 2-inch-high 8-inch round cake pan with a parchment paper circle and coat the sides of the pan lightly with vegetable oil spray. Put a kettle of water on to boil and set aside a roasting pan that will hold the cake pan and about an inch of boiling water.
- MAKING THE BATTER.
- Spoon the drained cottage cheese into the work bowl of a food processor fitted with the metal blade and process for 2 to 3 minutes scraping down the sides as needed. Don't try to cut the processing time short-you need this time to make the cottage cheese silken. Leave the cheese in the processor while you prepare the rest of the batter's ingredients.
- Soften the Neufchatel cheese by either warming it gently in the top of a double boiler or heating it in a microwave oven for about 30 seconds; stir until smooth. Put the Neufchatel cheese into the work bowl along with the soft, pulpy seeds from the vanilla bean (just scrape them out of the pod with the point of a small knife) or the vanilla extract. Add the eggs, the remaining I cup sugar, and the salt and Pulse just Until the mixture is smooth, scraping down the sides of the bowl a couple times during the process. Don't overdo it, or you'll have a thin batter.
- Measure out 1 cup batter and gradually add it to the hazelnut paste, mixing well. Pour the remaining batter into the prepared pan. Drop 10 spoonfuls of the hazelnut batter randomly over the vanilla batter. Dip a table knife into tile pan and swirl the two batters to create a marbled pattern-take care not to overmix, or you'll end up blending, not marbleizing, the batters.
- Put the cake pan into the roasting pan, open the oven, slide out the lower rack, and place the pan on it. Pour boiling water into the roasting pan until it comes about 1 inch up the sides of the cake pan and then very carefully slide the oven rack back into position, taking care not to let any water slosh onto the cake. Bake for 40 to 45 minutes, until the cake has risen slightly and is just beginning to come away from the sides of the pan. Remove tile cake from its water bath and put it on a rack to cool to room temperature. or for as long as 2 days.
- When completely cool, cover and chill for at least 24 hours, Or for as long as 2 days.
- UNMOLDING THE CAKE.
- To unmold the cake, run a thin metal spatula around the edges. Cover the pan tightly with plastic wrap, place a flat plate or a cardboard cake round against the plastic, and invert the cake and plate. Rap the pan lightly to release the cake-you'll feel it fall against the plate-then remove the pan and peel away the paper. Put a serving plate or cardboard cake circle on the cake and carefully turn the cake so that it is right side up on the circle. Remove the plastic wrap and press the crumbs around the sides of the cake. Cut the cake using a long sharp knife, dipping it into hot water and wiping it dry between cuts.
- STORING.
- The cake will keep for 2 days in the refrigerator, covered with plastic wrap.
Nutrition Facts : Calories 224.1, Fat 8.7, SaturatedFat 4.5, Cholesterol 84.3, Sodium 353.2, Carbohydrate 26.5, Fiber 0.2, Sugar 24.1, Protein 10.6
VANILLA BAKED CHEESECAKE WITH HAZELNUT AND CINNAMON CRUST
This delectably delicious cheesecake is a huge crowd pleaser in my family. The brilliant crunchy hazelnut crust is a perfect contrast to the sweet, smooth texture of the vanilla filling. This one is always requested for family dinner parties and looks amazing decorated with chocolate truffles (see my other recipes).
Provided by Brittney_B
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 180°C (160°C fan-forced). Lightly grease a 24cm diametre springform cake tin and line its base with baking paper (cut to fit).
- Combine the top 7 ingredients in a medium bowl. Press mixture over the base of the prepared tin so that it covers the entire base without any gaps.
- Refrigerate for 20 minutes then bake base in the preheated oven for about 20 minutes or until lightly browned.
- Remove from oven and spread evenly with jam. Reduce temperature to 150°C (130°C fan-forced).
- For the cheesecake filling, beat the cream cheese, ricotta, vanilla extract, half the sugar and juice in a large bowl with an electric mixer until just combined; do not over-beat.
- Combine the remaining sugar and eggs in a separate bowl and beat with an electric mixer for 5 minutes on high speed or until thick and creamy.
- Gently fold the egg mixture into cheese mixture and carefully pour over prepared base. Bake in preheated oven for about 45 minutes.
- Cool cheesecake in oven with door ajar for at least 2 hrs then refrigerate overnight.
- To serve, decorate the centre of the cheesecake with a pyramid of assorted prepared truffles or chocolate curls.
NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE
Reader Jessica Creed shares her showy, no-fail chocolate dessert - it's perfect for entertaining
Provided by Good Food team
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Make the cheesecake base: melt the butter in a small pan over a medium heat. Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse until well combined. Tip into a 23cm springform cake tin and press down firmly into the base. Chill while you make the filling.
- Beat the cream cheese and icing sugar in a bowl to soften. Whisk the cream and vanilla in a separate bowl until soft peaks form, then fold into the cream cheese. Stir through the chopped chocolates. Spoon over the biscuit base and smooth with a spatula. Cover with cling film and chill for at least 6 hrs, or overnight.
- Once it has set, place the chocolate hazelnut spread in a saucepan and melt over a low heat for 3-4 mins until runny. allow to cool slightly before spreading over the top of the cheesecake. Decorate with remaining chocolates and some chopped hazelnuts. Chill until ready to serve.
Nutrition Facts : Calories 680 calories, Fat 56 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
NO-BAKE VANILLA CHEESECAKE
Enjoy a slice of pure indulgence in the form of our easy no-bake vanilla cheesecake. This easy dessert is delicious served with a fresh strawberry compote
Provided by Elena Silcock
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin - or blitz in a food processor. Transfer to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
- To remove the vanilla seeds from their pod, slice the pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
- To make the filling, place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Now spoon it onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
- Bring the cheesecake to room temperature about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Slice and serve with a fruit compote of your choice.
Nutrition Facts : Calories 436 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium
FROZEN CHOCOLATE-HAZELNUT CHEESECAKE BARS
These no-bake dessert bars are a cross between cheesecake and Klondike Bar. They're frozen and coated in a milk chocolate shell that hardens quickly.
Provided by Edd Kimber
Yield Serves 12-15
Number Of Ingredients 13
Steps:
- Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a large single sheet of parchment paper that fully covers both base and sides.
- Add the cookies, hazelnuts and salt to a food processor fitted with the blade attachment and pulse until ground to fine crumbs. Pour in the melted butter and pulse until evenly mixed. Scrape the mixture into the prepared tin and use the base of a glass or measuring cup to compact evenly. Set aside.
- For the cheesecake, put the cream and vanilla into a large bowl and whisk into soft peaks. Set aside.
- Put the cream cheese, icing sugar, chocolate spread and sea salt into another bowl and use an electric mixer to beat together until smooth and combined, about 2 minutes.
- Add the whipped vanilla cream to the cheesecake mixture and fold together until evenly combined. Scrape this into the tin and spread evenly. Cover and place in the freezer until the cheesecake is solid, about 4 hours.
- For the shell, melt the chocolate and coconut oil in a heatproof bowl in a microwave, using short bursts of heat to prevent it from burning, or over a pan of simmering water. Once melted, stir in the chopped hazelnuts, then set aside for at least 10 minutes before using.
- To serve, use the parchment paper to carefully lift the frozen cheesecake from the tin and transfer it to a board. Cut into squares, then dip them into the chocolate mixture or simply pour a little of it on top of them. I like to serve the rochers while still firm from the freezer, almost like ice cream, but if you prefer, you can leave them to soften so that the cheesecake has a more mousse-like texture.
VANILLA CHEESECAKE
To me, there is nothing better than a simple, elegant cheesecake where the vanilla takes center stage. And when I'm feeling decadent, I'll add the rich chocolate ganache topping. -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan. , In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet. , Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Nutrition Facts : Calories 551 calories, Fat 37g fat (21g saturated fat), Cholesterol 159mg cholesterol, Sodium 424mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g protein.
HAZELNUT CHEESECAKE
Looking for a truly elegant cheesecake for your dinner party guests? This is the one-made with toasted ground hazelnuts and hazelnut-flavored liqueur.
Provided by My Food and Family
Categories Dairy
Time 4h35m
Yield Makes 16 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs, 1/4 cup of the hazelnuts and the butter; press firmly onto bottom of pan. Bake 10 minutes.
- Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream and liqueur; mix well. Stir in remaining 1/2 cup hazelnuts. Pour over crust.
- Bake 1 hour to 1 hour 5 minutes or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 410, Fat 32 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 130 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
ITALIAN CHOCOLATE-HAZELNUT CHEESECAKE PIE
I first prepared an Italian-style cheese pie years ago. When I added a chocolate-hazelnut topping, it proved so popular that I had to give out copies of the recipe.-Steve Meredith, Streamwood, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, beat cream cheese and sugar until smooth. Beat in mascarpone cheese, sour cream, lime juice and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet., Bake 30-35 minutes or until center is almost set. Cool 1 hour on a wire rack., Meanwhile, for topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature or until mixture thickens to a spreading consistency, stirring occasionally., Spread chocolate mixture over pie; refrigerate overnight. Just before serving, top with hazelnuts.
Nutrition Facts : Calories 590 calories, Fat 47g fat (25g saturated fat), Cholesterol 152mg cholesterol, Sodium 319mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 9g protein.
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