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Hazelnut Cheesecake

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  Hazelnuts/Filberts 1⁄2 Pound
  Cream cheese 32 Ounce (4 Package)
  Sugar 1 1⁄2 Cup (24 tbs)
  Eggs 4
  Heavy cream 1 Cup (16 tbs)
  Vanilla extract 1 Teaspoon
  Glazed grape 1 Cup (16 tbs)

Blanch hazelnuts by alternately pouring boiling water then cold water over them and pinching or rubbing off the skins. Toast hazelnuts in a 300° oven until just golden. Shake pan or stir nuts frequently to avoid burning. Finely grind toasted hazelnuts.
Preheat oven to 300°. Spread butter generously over the bottom and sides of an 8"diameter X 3" high cake pan. Coat bottom and sides of cake pan with graham cracker crumbs.
Use an electric mixer to cream together 2 packages of cream cheese and sugar. Blend in eggs, heavy cream, and vanilla. Add 2 remaining packages of cream cheese and gradually increase speed. When mixture is smooth, turn down mixer and add ground nuts. Continue to beat at a low speed while scrapping down sides.
Pour into prepared pan. Set into a larger pan and place on the center rack of the oven.
Pour boiling water to 1" level in the larger pan. Bake at 300° for 2 hours. Turn off oven and let cheesecake stay in the oven for 1 more hour.
Remove from oven and cool completely. Chill.
To serve, invert on a cake plate, remove pan and garnish with bunches of sugar glazed grapes.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7404 Calories from Fat 4842

% Daily Value*

Total Fat 557 g857%

Saturated Fat 246.6 g1233.2%

Trans Fat 0 g

Cholesterol 2172.5 mg724.2%

Sodium 3401 mg141.7%

Total Carbohydrates 536 g178.8%

Dietary Fiber 22 g88%

Sugars 458.7 g

Protein 118 g235.6%

Vitamin A 320.4% Vitamin C 26.2%

Calcium 141.3% Iron 99.3%

*Based on a 2000 Calorie diet

Hazelnut Cheesecake Recipe