Caramel-Hazelnut Cheesecake
Serves: 5
Clarabelle Lynch
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
50
Sourness
50
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
Hazelnut (toasted)3 cup
Sugar2 tbsps
Vanilla Extract3 large
Egg1 cup
Water2 cups
Whipping CreamDirections:
1
For crust: Wrap foil tightly around outside of 9-inch-diameter springform pan
2
Blend hazelnuts and sugar in food processor until nuts are finely ground
3
Add melted butter; blend until moist clumps form
4
Press nut mixture onto bottom (not sides) of prepared pan
5
Wrap foil tightly around outside of 9-inch-diameter springform pan
6
Blend hazelnuts and sugar in food processor until nuts are finely ground
7
Add melted butter; blend until moist clumps form
8
Press nut mixture onto bottom (not sides) of prepared pan
9
For filling: Preheat oven to 350°F
10
Beat cream cheese, sugar and vanilla in large bowl until well blended
11
Beat in eggs 1 at a time
12
Pour filling over crust
13
Bake until cheesecake puffs and is set around sides but center still moves slightly when pan is gently shaken, about 50 minutes
14
Transfer cheesecake to rack
15
Run small sharp knife around pan sides to loosen cake
16
Cool cake completely
17
Remove foil from pan
18
Cover with plastic and chill overnight
19
Preheat oven to 350°F
20
Beat cream cheese, sugar and vanilla in large bowl until well blended
21
Beat in eggs 1 at a time
22
Pour filling over crust
23
Bake until cheesecake puffs and is set around sides but center still moves slightly when pan is gently shaken, about 50 minutes
24
Transfer cheesecake to rack
25
Run small sharp knife around pan sides to loosen cake
26
Cool cake completely
27
Remove foil from pan
28
Cover with plastic and chill overnight
29
For caramel sauce: Stir sugar and 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves
30
Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes
31
Remove from heat; add cream (mixture will bubble vigorously)
32
Boil sauce until reduced to 2 cups, stirring occasionally, about 5 minutes
33
Cool
34
Spoon 1/2 cup caramel sauce evenly over top of cheesecake, leaving 1/2-inch border around edge
35
Arrange additional hazelnuts decoratively around outside edge of cake
36
Cover and refrigerate cheesecake until topping sets, about 2 hours
37
(Can be prepared 1 day ahead
38
Keep cheesecake refrigerated
39
Cover and refrigerate remaining sauce
40
) Release pan sides from cheesecake
41
Transfer cake to platter
42
Rewarm remaining sauce just until pourable but not warm
43
Slice cheesecake
44
Serve, passing sauce separately
45
Stir sugar and 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves
46
Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes
47
Remove from heat; add cream (mixture will bubble vigorously)
48
Boil sauce until reduced to 2 cups, stirring occasionally, about 5 minutes
49
Cool
50
Spoon 1/2 cup caramel sauce evenly over top of cheesecake, leaving 1/2-inch border around edge
51
Arrange additional hazelnuts decoratively around outside edge of cake
52
Cover and refrigerate cheesecake until topping sets, about 2 hours
53
(Can be prepared 1 day ahead
54
Keep cheesecake refrigerated
55
Cover and refrigerate remaining sauce
56
) Release pan sides from cheesecake
57
Transfer cake to platter
58
Rewarm remaining sauce just until pourable but not warm
59
Slice cheesecake
60
Serve, passing sauce separately