Three Layered Cheesecake
Source of Recipe
Internet
List of Ingredients
CRUST:
1 cup flour
1/2 cup chopped filberts (hazelnuts)
6 tablespoons brown sugar
6 tablespoons softened butter
Combine ingredients in mixer and blend
until smooth. Press into greased
9-inch springform pan. Bake at 375° for 10
minutes and set aside.
CAKE:
2 pounds cream cheese,
softened
1 teaspoon vanilla sugar*
1 1/2 cups sugar
4 eggs
3/4 cup ground filberts (hazlenuts)
1/8 teaspoon almond extract
2 ounces bittersweet chocolate
Recipe
Mix cream cheese until smooth, adding
vanilla sugar, sugar, and eggs one at
a time. Remove 2 cups cheese batter; mix
with ground filberts and almond
extract. Pour onto crust and level with
metal beveled spatula. Freeze for
one hour. Melt chocolate. Remove another 2
cups cheese mixture and add to
melted chocolate. Pour over filbert layer,
leveling well. Freeze for 20
minutes. Pour remaining cheese layer onto
chocolate mixture. Half fill
10x13-inch aluminum pan with water. Wrap
bottom of springform pan with
heavy-duty aluminum foil and place in
water. Bake at 350° for 2 hours. Let
cool for another 2 hours in oven without
opening door. Refrigerate for at
least 6 hours.
TOPPING:
1 (3 1/2-ounce) bar white
milk chocolate
1 1/2 teaspoons coffee (liquid)
3 teaspoons water
1 teaspoon light corn syrup
Melt all ingredients over low heat until
dissolved. Remove sides of
springform pan. Pour topping over cake,
allowing it to drizzle down sides.
Decorate with chocolate curls.
*Note: To make vanilla sugar, bury two
vanilla beans in one pound of
granulated or confectioners' sugar. Store
in airtight container for about a
week.
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