ESPRESSO SWIRL CHEESECAKES WITH HAZELNUT CRUST
From peetabear 15 years ago
- - to make
- Serves 10
this recipe sounds and looks so good. the recipe and photo are from Country Home... I think I will make this for Thanksgiving or for the Christmas dessert buffet
Ingredients
- 3/4 cup butter, softened shopping list
- 1/4 cup sugar shopping list
- 1 1/4 cups pastry flour (or 3/4 cup cake flour plus 1/2 cup all-purpose flour) shopping list
- 3/4 cup ground, toasted hazelnuts shopping list
- Four 8-oz. pkg. cream cheese, softened shopping list
- 1 1/4 cups sugar shopping list
- 4 eggs shopping list
- 2 tsp. vanilla shopping list
- 1/3 cup half-and-half or light cream shopping list
- 1/2 cup all-purpose flour shopping list
- 1 Tbsp. instant espresso powder mixed with 2 Tbsp. boiling water shopping list
- 6 oz. semisweet chocolate pieces, melted and cooled shopping list
How to make it
- 1. For crust, in a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1/4 cup sugar and beat until combined. Add pastry flour and hazelnuts and beat until combined. Cover and chill for 1 hour. Press into the bottoms of eight 4 1/2-inch springform pans.* Bake in a 350° oven for 13 to 15 minutes or until lightly browned. Cool.
- 2. For filling, in a very large mixing bowl beat cream cheese until smooth. Add 1 1/4 cups sugar and beat until fluffy. Beat in eggs and vanilla until combined. Beat in cream and 1/2 cup flour until combined. Divide batter into 3 separate bowls (2 cups in each bowl). Stir espresso mixture into 1 portion, melted chocolate into another portion, and leave remaining portion plain. Remove 4 tablespoons plain batter and set aside. Divide remaining plain batter among crust-lined pans. Top each with coffee batter, then chocolate batter. Dollop small amounts of reserved plain batter over each. Use a thin metal spatula to swirl batters together to create a marbled appearance.
- 3. Bake for 25 to 30 minutes or until centers appear nearly set. Remove and cool for 15 minutes. Loosen sides of pans. Cool 30 minutes more. Remove sides of pans.** Cover and chill 2 to 24 hours before serving. Makes 16 servings (8 cakes, 2 servings each).
- *NOTE: To make one large cheesecake, use a 10-inch springform pan in place of the eight 4 1/2-inch pans. (Crust will be thicker.) Continue as directed but increase baking time to 45 to 50 minutes or until center appears nearly set.
- serve everyone at a dinner party their own cheesecake (guests will love taking home any extra). The 4 1/2-inch springform pans come in sets of four at www.williams-sonoma.com. You can also use a 10-inch pan to make one larger cake.
The Rating
Reviewed by 7 people-
this a beautiful cheesecake very yummy indeed thanks peeta ........five.........
mini
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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I agree with Tink. What a wonderful cheese cake
High 5
brianna
in loved it
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Woww!! Looks and sounds really great.
ahmed1
in Cairo loved it
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