Hazelnut Truffle Cheesecake
Author: unknown
Prep time: 40 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 55 mins
  • Crust:
  • ½ cup blanched hazelnuts, toasted
  • 2 tablespoons sugar
  • ½ cup all purpose flour
  • pinch of salt
  • 4 tablespoons (½ stick) unsalted butter, cold and cut into pieces
  • Filling:
  • 3 – 8 ounce packages cream cheese, room temperature
  • 1¼ cups sugar
  • 12 ounces semisweet chocolate, melted and cooled
  • 2 teaspoons vanilla extract
  • pinch of salt
  • 4 eggs, room temperature
  • ¾ cup heavy whipping cream
  • 2 tablespoons unsweetened cocoa powder
  • Topping:
  • 20 blanched hazelnuts, toasted
  • 2 ounces semisweet chocolate, melted
  1. For the crust:
  2. Preheat oven to 350°. Butter side and bottom of 9” springform pan and set aside.
  3. Combine nuts and sugar in food processor. Process until fine. Add flour and salt and pulse to blend. Add butter. Pulse until mixture begins to form ball or hold together.
  4. Pat onto bottom of prepared pan. Wrap bottom with aluminum foil.
  5. Bake at 350° for 20-25 minutes until golden. Reduce temperature to 325°.
  6. For the filling:
  7. Beat cream cheese and sugar in large mixing bowl until light and fluffy, about 3 minutes, scraping bowl as needed. Beat in melted chocolate followed by vanilla and salt. Add eggs, one at a time. Add cream and cocoa and beat until well blended.
  8. Transfer to pan and smooth top. Bake at 325° for 50 minutes. Remove from oven and cool completely.
  9. Remove side of pan once cheesecake has cooled. Refrigerate several hours or overnight.
  10. Slide a straight edge long metal spatula between cheesecake and bottom of pan. Carefully slide cheesecake onto serving plate.
  11. For the topping:
  12. Dip hazelnuts partially into melted chocolate and place evenly on top of cheesecake. Place remaining chocolate into small freezer plastic bag. Seal and cut off small piece of bottom corner. Squeeze chocolate onto top of cheesecake.
  13. Betsy's tidbits:
  14. I prefer buying blanched hazelnuts because I don’t like taking the skin off hazelnuts. There are various techniques that take the skin off. I thought the video found at http://www.mybakingaddiction.com/how-to-peel-skin-hazelnuts/ of Alice Medrich demonstrating her technique for Julia Child was a wonderful demonstration of a seemlingly easy approach to skinning the hazelnuts.
  15. Toast all the hazelnuts at the same time. Reserve 20 hazelnuts before preparing crust.
  16. Cheesecake may also be served directly from springform bottom.
Additional time is needed to refrigerate cheesecake.
Recipe by Desserts Required at https://www.dessertsrequired.com/hazelnut-truffle-cheesecake