Hazelnut Frangelico Cheesecake
By
Mary Snyder
A Simply delicious unleavened cheesecake with hazelnut crust, oozing with mouth-watering frangelico flavor in every bite. Simply irresistible!
Preparation time
1 hour, 10 minutes
Cooking time
50 minutes
Total time
2 hours
Yield
12 Servings
Ingredients
2 packages cream cheese (softened - for filling) 1⁄2 cup sour cream 3 eggs (large) 3⁄4 cup sugar 1⁄4 cup hazelnuts (toasted; chopped) 2 tablespoons frangelico (hazelnut liqueur) 1 teaspoon lemon juice 1 cup sour cream (for topping) 1⁄4 cup powdered sugar 1 teaspoon frangelico 1 teaspoon lemon juice hazelnuts (whole) 1 cup flour (for crust) 2 tablespoons hazelnuts (chopped, toasted) 2 tablespoons sugar 1⁄4 teaspoon salt 1⁄3 cup butter (softened) 2 tablespoons milkInstructions
For Crust
Mix together flour, nuts, sugar and salt; cut in butter until mixture resembles coarse crumbs. Sprinkle with milk and stir until mixture clumps together to form a dough. Form into a ball, flatten, then press evenly over bottom and up two inches of sides of springform pan. Refrigerate at least 30 minutes.
For Filling
Beat cream cheese with electric mixer on medium speed until smooth and creamy. Add sour cream, eggs, sugar, nuts, liqueur and lemon juice; beat until thoroughly blended. Pour into pastry-lined pan. Bake at 350°F for 50 minutes until firm to the touch. Remove from oven and leave at room temperature five minutes.
For Topping
Mix together sour cream, sugar, Frangelico and lemon juice. Spread evenly over cheesecake. Return to oven and bake five minutes. Cool on rack 20 minutes, then refrigerate until cold before removing insides of pan. Garnish with whole hazelnuts. Makes 12 servings.
Notes
To toast nuts, spread in shallow baking pan. Bake at 350°F for 8–10 minutes until skins start to brown. Turn out onto clean kitchen towel. Wrap and let stand one minute. Rub off most of skins. Cool before chopping.
Recipe Type(s)
