Hazelnut Cheesecake
 
Prep time
Cook time
Total time
 
Hazelnut Cheesecake is absolutely rich, decadent and delicious, with a rich hazelnut flavor from top to bottom, starting with the hazelnut crust, hazelnut filling, and a few hazelnuts sprinkled on top as garnish. This recipe uses over 2 cups of hazelnuts including the crust, filling, and garnish. Toast and remove the skins for the entire recipe as the first step, then all the nuts will be ready for use.
Recipe type: Dessert | Cheesecake
Serves: 10 to 12
Ingredients
Hazelnut Crust:
  • 1 cup hazelnuts (filberts,) toasted, skins removed, finely ground
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, melted
Hazelnut Filling:
  • 4 (8 ounce) packages cream cheese, room temperature
  • 1½ cups granulated sugar
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • ¼ cup hazelnut liqueur
  • 5 large eggs, room temperature
  • 1 cup hazelnuts, toasted, skins removed, fine to coarsely chopped
Garnish:
  • Few hazelnuts, toasted, skins removed, coarsely chopped
Instructions
Preheat oven to 325 degrees F. Prepare one 9 inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to lightly butter the pan with about 1 tablespoon of melted butter. Wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
Hazelnut Crust:
  1. In a small mixing bowl, combine ground hazelnuts, sugar, and melted butter. Mix well and press firmly onto bottom of prepared pan. Set aside.
Hazelnut Filling:
  1. In a large bowl, add the cream cheese and sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
  2. Add the vanilla extract, almond extract, and hazelnut liqueur; continue beating on medium low speed until thoroughly combined, about 1 minute.
  3. Add eggs, one at a time, beating after each addition; Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Stir in the chopped hazelnuts. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
  4. Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
  5. Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
  6. Pour the cheesecake filling into the hazelnut crust.
  7. Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 60 to 70 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
  8. Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
  9. When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
Garnish:
  1. When ready to serve, sprinkle a few chopped hazelnuts on top as garnish.
Adapted From: Better Homes and Gardens Ultimate Desserts, 2010
Recipe Notes
Pan: One 9" Round Springform Pan Prep: Buttered Oven Temp: 325° Method: bain marie Storage: Cover and Refrigerate

Help: Cheesecake Hints and Tips, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Recipe by at https://thebakingpan.com/recipes/cheesecake/hazelnut-cheesecake/