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White Chocolate Hazelnut Cheesecake

A community recipe by Mariavil

Not tested or verified by Nigella.com

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Introduction

This is so good I don't know where to begin...! (courtesty of Magnolia Bakery Cookbook)

Ingredients

Serves: 0

For the Crust

½ cup melted unsalted butter
1 cup crumbs graham crackers
¼ cup sugar
¼ cup toasted hazelnut meal

For the Filling

2 pounds softened cream cheese
1¼ cups sugar
4 large eggs (at room temperature)
3 ounces finely chopped white chocolate
3 tablespoons cointreau

For the Topping

1 cup toasted and coarsely chopped hazelnuts
1 cup coarsely chopped white chocolate

Method

White Chocolate Hazelnut Cheesecake is a community recipe submitted by Mariavil and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

To toast hazelnuts, place on baking sheet in a 325/165 degree oven for approx 10-15 minutes or until lightly browned and fragrant.)

Preheat oven to 325 F/165 C degrees.

To make the crust: In a small bowl, combine the butter with the graham cracker crumbs, the sugar, and the hazelnuts.

Press into the bottom of a buttered 10-inch/25 cm spring form pan.

Bake for 10 minutes.

Remove from oven and cool on a rack.

To make the filling: In a large bowl, on the low speed of an electric mixer, beat the cream cheese until very smooth.

Gradually add the sugar.

Add the eggs one at a time.

To ensure that the batter has no lumps and that no ingredients are stuck to the bottom of the bowl, stop the mixer several times, and scrape down the sides of the bowl with a rubber spatula.

Stir in the white chocolate and the liqueur until well combined.

Pour the batter into the prepared pan and set the pan on a baking sheet.

After 40 minutes, carefully remove from oven and sprinkle hazelnuts and white chocolate evenly over top of cake.

Return immediately to oven and bake an additional 20 minutes, until edges are set and center moves only slightly when pan is shaken.

At the end of the baking time, turn off the heat, and using a wooden spoon to keep the oven door slightly ajar, cool cake in oven for 1 hour before removing.

Cover and refrigerate for at least 12 hours.

Remove cake from the refrigerator at least 15-30 minutes before cutting and serving.