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Hazelnut Chocolate Cheesecake |
FOOD
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2 tsp. butter 1 cup finely ground hazelnuts 3 8-oz. pkgs. softened cream cheese 1 cup sugar 4 squares semisweet chocolate, melted & cooled 2 Tbs. all-purpose flour 1/8 tsp. salt 4 eggs 2 Tbs. milk 2 Tbs. coffee liqueur 1 tsp. vanilla Use butter to grease the bottom and 1-3/4 inches up the side of a 9-inch springform pan. Press ground hazelnuts onto the bottom and 1-3/4 up the side. Set aside. In large mixing bowl, beat cream cheese, sugar, melted chocolate, flour and salt with an electric mixer on medium to high speed until combined. Add eggs all at once and beat on low until combined. Stir in milk, liqueur and vanilla. Pour into springform pan. Bake on shallow baking pan at 325 degrees for 45-50 minutes or until cheesecake tests done. Cool cheesecake on wire rack for 10 minutes. Loosen crust from sides with a knife. Cool for 30 minutes more. Remove sides of springform pan. Cool cheesecake completely, then chill for at least 2 hours. |
Copyright 2004 Chris A. Hawley |
