Espresso Hazelnut Cheesecake Recipes
ESPRESSO-HAZELNUT CHEESECAKE
Categories Cake Coffee Mixer Dairy Nut Dessert Bake Cream Cheese Hazelnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 14
Number Of Ingredients 17
Steps:
- For crust:
- Preheat oven to 350°F. Generously butter bottom and sides of 9-inch-diameter springform pan with 2 3/4-inch-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.
- For filling
- Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add eggs 1 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 tablespoons 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 sides of springform pan. Bake cake until top is puffed and center is almost set, about 1 hour 15 minutes. Turn off oven; open door slightly. Let cake stand in oven with door ajar 1 hour. Remove pan from water; transfer to rack. Cool. Wrap in foil and chill overnight. (Can be made 3 days ahead. Keep chilled).
- Run small knife around sides of pan to loosen cheesecake. Remove pan sides. Beat 2/3 cup cream in medium bowl until stiff peaks form. Spoon whipped cream into pastry bag fitted with large star tip; pipe around top edge of cake. Garnish with chocolate-covered espresso beans.
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- In the bowl of a stand mixer fitted with a paddle, beat the cream cheese on medium until light, fluffy, and completely smooth, about 4 to 5 minutes. Scrape down the bowl repeatedly, making sure that by the end every tiny speck of cream cheese is silky smooth. Add the granulated sugar and beat on medium for 2 to 3 minutes. Add the sour cream, vanilla, and salt and beat on medium for 2 to 3 minutes. Add the butter and mix on low until combined. With the mixer running on medium, add the eggs one at a time, beating after each addition just until combined and stopping to scrape down the sides of the bowl as needed. Using a spatula, give the filling a couple turns to make sure it is fully mixed. (Note: Being without a stand mixer, I used an electric hand mixer for all the mixing and found it worked well.)
- In a small bowl, dissolve the espresso powder in a teaspoon of hot water or milk. Add about ½ cup of the cheesecake filling to the espresso mixture and mix until fully incorporated.
- Pour the regular cheesecake filling over the cooled crust and use an offset spatula to smooth the filling evenly across the pan. Dollop the espresso filling across the regular filling and run a butter knife through the dollops to make a swirl pattern. Bang the bottom of the springform pan on the counter to help get rid of any air bubbles. Sarah notes that she does this quite a few times, until most of the air bubbles on the surface pop.
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