Cheesecake ( white chocolate & hazelnut )

10 servings

Ingredients

Quantity Ingredient
1 cup Hazelnut Praline (see recipe
8½ ounce Chocolate wafers
¼ cup Skinned toasted hazelnuts
2 tablespoons Sugar
1 teaspoon Ground cinnamon
14 tablespoons Unsalted butter, room temp
2 pounds Cream cheese, room temp
4 Eggs
1 Egg yolk
1 pounds Best quality white chocolate
Melted
3 tablespoons Frangelico
1 teaspoon Vanilla extract
1 pinch Ground nutmeg

Directions

Make the Hazelnut Praline per recipe. Process the praline in a food processor fitted with a steel blade until finely ground. Measure ¾ cup. Process the wafers, whole nuts, sugar and cinnamon in a food processor fitted with a steel blade until finely crushed. Butter a 9½" springform pan with 1 T of butter. Heat 5 T butter until melted and stir into the crumb mixture. Set aside 3 T of the crumb mixture to sprinkle over the cheesecake. Press the remaining crumbs into the bottom and up the side of the parpared pan. Refrigerate while you make the filling. Preheat oven to 300 degrees. Beat the cream cheese in a large mixer bowl until light and fluffy. Beat in the eggs, one at a time, and then the egg yolk. Beat in the remaining 8 T butter and the white chocolate. Add teh Frangelico and vanilla and beat until smooth. Stir in the hazelnut praline and nutmeg. Carefully pour the filling into the crumb crust. Bake the cheesecake for 1 ½ hours, sprinkling the top with the reserved crumbs 15 minutes before the cheesecake is done. Let cool completely; then refrigerate covered until cold. From The Silver Palate Good Times Cookbook by Julee Russo & Sheila Lukins.

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