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Decadent Hazelnut Cheesecake




Source of Recipe


Montague Inn in Saginaw, Michigan


List of Ingredients




1 C. ground toasted hazelnuts (filberts)
2 T. butter, melted
4 8-ounce packages cream cheese
1-1/4 C. sugar
2 tsp. vanilla
1/2 tsp. almond extract
5 eggs
1/4 C. hazelnut liqueur
2/3 C. chopped toasted hazelnuts (filberts)
1 C. whipping cream
2 T. hazelnut liqueur


Recipe



In a medium mixing bowl, stir together the ground hazelnuts and the melted butter. Press the mixture into the bottom of a 9-inch springform pan.

In a large bowl, combine the cream cheese, sugar, vanilla and almond extract; beat with an electric mixer until fluffy. Add eggs and beat on low speed till just combined.
Stir in the 1/4 C. hazelnut liqueur and the chopped hazelnuts. Turn into the prepared pan. Place on shallow baking pan in oven.

Bake in a 350* oven for about 1 hour or until center appears neatly set when you shake it. Cool on wire rack for 15 minutes. Loosen cheesecake from sides of pan. Cool for 30 minutes more; remove the sides of the pan. Cool completely on wire rack. Cover and refrigerate for at least 4 hours.

In a mixing bowl, beat the whipping cream and the 2 T. hazelnut liqueur with the electric mixer till soft peaks form (tips curl). Serve whipped cream with the cheesecake.
Makes 16 serving