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| A wonderful, truly excessive cheesecake that must be tasted to be believed. You can vary the quantity of nuts to suit your taste and pocketbook, since even one-third cup of nuts is enough to give the cake a hint of that wonderful flavor. Toasting the nuts is important, however. Untoasted nuts just won't have nearly as much flavor, and they will tend to soften during baking as well. |
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| Equipment |
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9-inch springform pan |
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| Ingredients |
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| 1 |
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cheesecake crust |
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| 2 lbs |
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cream cheese |
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| 1 1/2 cups |
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granulated sugar |
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| 1 tsp |
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vanilla extract |
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| 4 |
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large eggs, lightly beaten |
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| 1/4 cup |
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heavy cream |
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| 1 cup |
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finely chopped toasted hazelnuts (see notes) |
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| 1 |
Preheat the oven to 300 degrees. |
| 2 |
In a large mixing bowl, beat together the cream cheese, sugar, and vanilla until smooth. |
| 3 |
Add the eggs, beating until the mixture is fluffy. |
| 4 |
Beat in the heavy cream, then stir in the nuts. |
| 5 |
Pour the mixture into the prepared crust and bake for 2 hours. Cool the cake in the oven for 1 hour, then cool to room temperature. Serve at room temperature. |
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| Cooking Tips |
| To toast the hazelnuts, preheat the oven to 400 degrees. Place the nuts on a cookie sheet and bake them until they are evenly browned, about 10 minutes. Stir the nuts occasionally as they brown. If the nuts still have their paperlike skins on, sift the skins out before chopping the nuts for the recipe. Don't use the skins because they will give the cake a bitter burnt flavor. Chop the nuts fine to maximize flavor and smoothness in the cake, or coarse if you prefer crunchier cake. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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