Cheesecake with hazelnuts
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Vanilla wafer crumbs, finely ground |
| ¾ | cup | Hazelnuts, shelled, toasted, ground |
| 2 | tablespoons | Granulated sugar |
| 2 | tablespoons | Butter or margarine, melted |
| 3 | packs | Cream cheese, 8-oz,room temp |
| 1 | cup | Granulated sugar |
| 3 | eaches | Eggs, lightly beaten |
| 3 | tablespoons | Creme de cocoa |
| 1 | pint | Sour cream |
| 2 | tablespoons | Granulated sugar |
| 1 | each | Whole hazelnut, shelled |
Directions
FILLING
For crust: Combine vanilla wafer crumbs, hazelnuts, sugar and melted butter in medium bowl and blend thoroughly. Pat mixture into bottom and sides of 8-inch springform pan. Refrigerate until firm, approx 30 minutes. Preheat oven to 300 degrees. Bake crust 15 minutes. Let cool completely.
For Filling: Preheat oven to 350 degrees. Beat cream cheese at low speed in large bowl of electric mixer until smooth. Gradually beat in 1 cup sugar. Add eggs and creme de cocoa and blend until completely smooth, stopping once to scrape down sides of bowl. Pour into cooled crust. Bake until set, about 45-50 minutes. Let cool slightly.
(Retain oven temperature at 350 degrees.) Combine sour cream and remaining sugar in medium bowl and blend well.
Using rubber spatula, spread mixture over cheesecake to within ½ inch of edge. Bake 5 minutes.
Preheat broiler. Run cheesecake under broiler, watching carefully, until top is lightly browned, about 1-2 minutes. Let cool.
Refrigerate at least 5 hours, or overnight. Cheesecake can be refrigerated up to one week. Set the hazelnut in center of cake before serving. Serves 8-12.
This taken from my mother's recipe collection, she got this one watching KTHV-11, Little Rock, on "Arkansas Today" Show, _Cooking with Don Bingham_, Sep 26, 1990.