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Рецепт Espresso Hazelnut Cheesecake
by Global Cookbook

Espresso Hazelnut Cheesecake
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Ингредиенты

  • 1 pkt butter biscuit cookies, 8-ounces
  • 1/2 x husked hazelnuts, toasted
  • 2 Tbsp. sugar
  • 1 tsp grnd cinnamon
  • 5 Tbsp. unsalted butter, melted
  • 32 ounce cream cheese, softened
  • 1 1/4 c. sugar
  • 4 lrg Large eggs
  • 1 c. lowfat sour cream
  • 1/2 c. plus 2/3 c. chilled whipping cream
  • 3 Tbsp. instant espresso pwdr
  • 2 Tbsp. hot water
  • 2 tsp vanilla extract
  • 3/4 c. husked hazelnuts, toasted, coarsely minced Chocolate covered espresso beans

Инструкции

  1. For The Crust:Butter the bottom and side of a 2 3/4-inch high 9-inch springform pan.
  2. Wrap the outside of the pan with a double layer of foil.
  3. Process the cookies, hazelnuts, sugar and cinnamon in a food processor till finely grnd. Add in the butter.
  4. Process till moist clumps form. Press the mix onto the bottom and up side of the prepared pan. Refrigeratewhile preparing the filling.
  5. For The Filling:Beat the cream cheese in a mixer bowl till light and fluffy. Add in the sugar, beating till smooth. Add in the Large eggs 1 at a time, beating well after each addition, Beat in the lowfat sour cream and 1/2 c. of the whipping cream.
  6. Dissolve the espresso pwdr in the hot water in a bowl. Add in to the creamed mix with the vanilla, beating well. Stir in the hazelnuts.
  7. Spoon into the prepared pan. Place the pan in a large baking pan filled with sufficient water to come halfway up the side of the springform pan.
  8. Bake at 350 degrees for 1 1/4 hrs or possibly till puffed and almost set. Turn off the oven. Let the cheesecake stand in the oven with the door ajar for 1 hour.
  9. Remove from the pan of water and cold on a wire rack. Chill, covered with foil, for 8 to 10 hrs before serving. Loosen the cheesecake by running a knife around the side of the pan before removing.
  10. Beat the remaining 2/3 c. whipping cream in a mixer bowl till stiff peaks form. Spoon into a pastry bag fitted with a large star tip. Pipe around the top edge of the cheesecake. Garnish with chocolate-covered espresso beans.