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Espresso-Hazelnut Cheesecake

Author/Submitted by: Bon Appetit Magazine
Servings: 14
Categories: Cakes / Cheesecakes / Chocolate / Desserts


8 1/2  oz  butter 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
3  tbsp  instant espresso powder
2  tbsp  water, warmed
2  tsp  vanilla extract
3/4  c  hazelnuts, dry-roasted, coarsely chopped

2/3  c  whipping cream, chilled
    chocolate covered espresso beans

1. For crust: preheat oven to 350F. 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.

2. For filling: using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add eggs one 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.

3. 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)

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

5. 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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