8/3/2019 White Chocolate and Hazelnut Cheesecake

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WHITE CHOCOLATE AND HAZELNUT CHEESECAKE

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Title: WHITE CHOCOLATE AND HAZELNUT CHEESECAKE

Categories: Cheesecakes, Chocolate, Desserts, PartyYield: 12 servings

 

-ELAINE RADIS BGMB90B

---------------------------CRUST--------------------------------

1 c Hazelnut praline; see recipe

1 pk Chocolate wafers; (8 1/2 oz)

1/4 c Hazlenuts; skinned & toasted

2 tb Sugar

1 ts Ground cinnamon14 tb Unsalted butter: (1 3/4 stc)

-Room temperature

--------------------------FILLING-------------------------------

2 lb Cream cheese; room temp

4 Eggs

1 Egg yolk

1 lb White chocolate; melted

The BEST quaility

3 tb Frangelico; hazelnut liquer

1 tb Vanilla extract

1 pn Ground nutmeg

 

1. process the praline in a FP fitted withn the steel blade until

finely ground and you should use 3/4 cup of the ground praline.

2. Process the wafers, whole nuts, and cinnamon in the FP (steel

blade) until finely crushed.

file:///E|/1/cheesecake/WHITE CHOCOLATE AND HAZELNUT CHEESECAKE.htm (1 of 2)09-Jan-06 15:39:17

8/3/2019 White Chocolate and Hazelnut Cheesecake

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WHITE CHOCOLATE AND HAZELNUT CHEESECAKE

S e a f o o d

S t r a w b e r r y

S u g a r f r e e

V a l e n t i n e

V e n i s o n

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M O R E ...

Measurements

Recipe help

3. Butter a 9 1/2" springform pan with 1 T of the butter.

4. Heat 5 T of the butter until melted and stir into the crum

mixture. Set aside 3 T of the crumbs to sprinkle over the cake. Press

the remaining crumbs into the bottom and up the sides of the

pre-pared pan. Refrigerate while you make the filling.

5. Preheat the oven to 300 F.

6. Beat the cream cheese in a large mixer bowl until light and

fluffy. Beat in the eggs, one at a time and then the egg yolk. Beat

in the remaining butter, white chocolate, the liqueur, and vanilla.beat until smooth. stir in the hazelnut praline and nutmeg. Carefully

pour filling into crumb crust.

7. Bake the cheesecake for 1 1/2 hours, sprinkling the tow with

reserved crumbs 15 minutes before cake is done.

8. Let cool completely and refrigerate until cold.

 

NOTE: You can use an orange or raspberry type of liquerur as well.

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