Hazlenut Cheesecake

Preparation Time:	20 minutes
Cooking Time:	3 hours
Time Until Ready:	overnight
Serves:	12

Ingredients

1 1/2 cups shelled, toasted, hulled hazelnuts or blanched toasted almonds
Butter
1/3 cup plain or chocolate graham cracker crumbs
2 pounds cream cheese at room temperature
1/2 cup heavy cream
4 eggs
1 cup sugar
1 teaspoon vanilla extract
1 1/2 handfuls shredded coconut (optional)

Directions

• Preheat oven to 300 degrees (F)
• Chop nuts finely
• Butter the inside of a metal cake pan 8" wide and 3" deep. Do not use a springform pan.
• Sprinkle the inside of the pan with the graham cracker crumbs and shake the crumbs around the bottom and sides until coated. Shake out the excess crumbs and set aside.
• Place the cream cheese, cream, eggs, sugar and vanilla in a deep bowl. Beat until thoroughly blended and smooth.
• Add nuts and blend.
• Pour and scrape the batter into the prepared pan and shake gently to level the mixture.
• Set the pan inside a slightly wider pan and pour boiling water into the larger pan to a depth of about 1/2 inch. Do not let the edge of the cheesecake pan touch the edge of the larger pan.
• Set the two pans inside the oven and bake for 2 hours. At the end of that time, turn off the oven and let the cake sit in the oven for 1 hour longer.
• Lift the cake out of its water bath and place it on a rack. Let the cake stand to cool for about an hour.
• Unmold by placing a plate over the cake, turn upside down, take another plate and bring the cake right side up again (carefully).
• Once unmolded, refrigerate overnight.
• Next day, sprinkle with finely chopped almonds and serve.

Delicious with coffee

Source: Phylis Katz

hellskitchen.bz >> RECIPES >> DESSERTS >> Hazlenut Cheesecake