Friday, October 30, 2015

Hazelnut Cheesecake (No Bake)

Cheesecake is one of my favorite desserts. It's always my first choice when we go out to dinner. There's something about it that I absolutely love. My favorite is a plain and simple New York Style Cheesecake with no topping. I have a recipe that's the only one I make. It's incredibly delicious.
However, I do like anything made with Hazelnuts so I decided to post this one. It's a no bake Cheesecake.

I toast my Hazelnuts on the stove in a Cast Iron Skillet on Medium High Heat.
Place the skillet on the heat.
Spread the Hazelnuts in a single layer.
Let them sit for 30 seconds and then begin stirring them for 3 - 4 minutes.
Watch them carefully so they don't burn.
I prefer this method to toast any type of nuts. It's quick and easy.

Hazelnut Cheesecake

Here's what you'll need:
1 - 9" Springform Pan

10 oz of Graham Crackers
5 TBS Butter, room temperature
1 - 13 oz. jar of Nutella
1 C Chopped Hazelnuts. I toast them before chopping.
1 pound of Cream Cheese, room temperature
1/2 C Sifted Confectioner's Sugar

In a Food Processor:
Break up the Graham Crackers and put them in the Processor.
1 TBS Nutella
4 TBS Hazelnuts
Pulse to create a sandy texture for a Crust.
Press into the bottom of the Pan.
(I use the bottom of a Stainless Steel Measuring Cup to press it evenly.
Refrigerate to cool completely.

In a Bowl with an Electric Hand Mixer:
Cream Cheese
Confectioner's Sugar
Beat until creamy smooth.
Remaining Nutella
Beat until completely combined.

Spread evenly over the Crust with an offset spatula.
Sprinkle with remaining Hazelnuts.
Cover with Plastic Wrap.
Refrigerate at least 4 hours or overnight.

Peace in the Kitchen!

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