I just received a request from the Frangelico Company to repost my cheesecake recipe. The Frangelico flavors are very aromatic...and this cheesecake is so good with a fresh cup of coffee.
Enjoy and Bon Appétit!
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Hazelnut/Frangelico Cheesecake
----CRUST----
4 ounce butter
1 1/2 cup Nabisco Vanilla wafers
1/2 cup hazelnuts, toasted and ground
1/4 cup sugar
----FILLING----
32 ounce cream cheese
1 1/2 cup sugar
2 tablespoon Frangelico
1/2 cup hazelnuts, toasted and ground
1 pinch of salt
4 large eggs
----TOPPING----
2 cup sour cream
1/4 cup sugar
1 teaspoon Frangelico
2 tablespoon hazelnuts, toasted and ground
Preheat oven to 350F.
Crust: Melt butter over low heat. Combine butter with crumbs, hazelnuts and sugar in processor and blend well. Press mixture over bottom and up sides of ungreased 10" springform pan. There should be enough to coat entire pan.
Filling: Please bring all ingredients to room temperature. Combine cream cheese and sugar and beat 2 minutes. Add the Frangelico, nuts, salt and blend thoroughly. Add eggs, one at a time, keeping the mixer on low speed to prevent too much air in batter. Mix until each is added. Pour filling into crust and bake for 45 minutes. Remove from oven and let stand for 10 minutes while preparing topping.
Topping: Combine sour cream, sugar and Frangelico with spatula in plastic bowl. Spread evenly over top of baked filling, sprinkle with hazelnuts and return to oven for 10 minutes. Remove from oven and place in refrigerator to cool immediately. This prevents cracks from forming in cheesecake.
Notes: ©WHStoneman
Yield: 16 servings
** Exported from Now You're Cooking! v5.86 **
Hazelnut/Frangelico Cheesecake
----CRUST----
4 ounce butter
1 1/2 cup Nabisco Vanilla wafers
1/2 cup hazelnuts, toasted and ground
1/4 cup sugar
----FILLING----
32 ounce cream cheese
1 1/2 cup sugar
2 tablespoon Frangelico
1/2 cup hazelnuts, toasted and ground
1 pinch of salt
4 large eggs
----TOPPING----
2 cup sour cream
1/4 cup sugar
1 teaspoon Frangelico
2 tablespoon hazelnuts, toasted and ground
Preheat oven to 350F.
Crust: Melt butter over low heat. Combine butter with crumbs, hazelnuts and sugar in processor and blend well. Press mixture over bottom and up sides of ungreased 10" springform pan. There should be enough to coat entire pan.
Filling: Please bring all ingredients to room temperature. Combine cream cheese and sugar and beat 2 minutes. Add the Frangelico, nuts, salt and blend thoroughly. Add eggs, one at a time, keeping the mixer on low speed to prevent too much air in batter. Mix until each is added. Pour filling into crust and bake for 45 minutes. Remove from oven and let stand for 10 minutes while preparing topping.
Topping: Combine sour cream, sugar and Frangelico with spatula in plastic bowl. Spread evenly over top of baked filling, sprinkle with hazelnuts and return to oven for 10 minutes. Remove from oven and place in refrigerator to cool immediately. This prevents cracks from forming in cheesecake.
Notes: ©WHStoneman
Yield: 16 servings
** Exported from Now You're Cooking! v5.86 **
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