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Hazelnut Cheesecake with graham cracker crust


Ready In: 1094 Minutes
Prep Time: 20 Minutes
Cook Time: 75 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Preheat oven to 350° F. Grease a 10-inch round cake pan.
  • In a medium-sized bowl, mix together the crumbs, the 1/4 cup sugar, and butter. Press the mixture into the bottom and sides of the prepared pan and bake until golden brown, about 10 - 12 minutes. Cool to room temperature on a wire rack.
  • Preheat oven again to 350°. In a large bowl, beat the cream cheese and the 1 cup sugar with an electric mixer until smooth and light. Mix in the hazelnuts, eggs, egg yolk, lemon juice, both extracts, and salt. In a small bowl, dissolve the cornstarch in the half-and-half, then blend into the cream cheese mixture.
  • Pour the filling into the cooled crust and place the cake pan in a large roasting pan. Add enough boiling water to the roasting pan to come halfway up the sides of the cake pan. Bake until the cheesecake is light brown and pulls away from the sides of pan, about 1 hour. Cool completely on a wire rack.
  • Cover and chill for at least 4 hours or overnight. Let stand at room temperature for 20 minutes before serving. Serve.
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