Hazelnut-Coffee Cheesecake

I baked this today for my mom's birthday.  It smells like heaven.
For the basis of my recipe, I used this one, and made some changes, as you will see below.


Hazelnut-Coffee Cheesecake


For the Crust
3/4 cup ground, toasted hazelnuts (filberts)
1 cup chocolate graham cracker crumbs
1/4 cup melted butter
1/4 cup sugar

For the cheesecake
2 pounds (four 8-ounce boxes) cream cheese, at room temperature
1 1/3 cups sugar
½ teaspoon salt
4 large eggs, at room temperature
1 1/3 cups sour cream
3 Tbsp hazelnut syrup (I'd have used 2 Tbsp Frangelico if I could afford it!)
1 tablespoon instant espresso powder
1 tablespoon boiling water

For the chocolate ganache
1.5 ounces bittersweet chocolate, chopped
¼ stick (2 tablespoons) unsalted butter
1/8 cup heavy cream
¼ teaspoon vanilla extract
½ tablespoon powdered sugar

Chocolate-covered espresso beans, for garnish (optional)

1. Butter a 9-inch springform pan.

2. Stir the graham cracker crumbs, ground nuts and sugar together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are moist. Turn the mixture into the springform pan and pat an even layer of crumbs over the bottom of the pan and halfway up the sides. Put the pan in the freezer while the oven is preheated.

3. Center a rack in the oven and preheat the oven to 350 degrees F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust on a cooling rack.

4. Put a kettle of water (or medium saucepan filled with water) on to boil.

5. Beat the cream cheese at medium speed until soft and creamy, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes, until the cream cheese is light. Add the eggs one by one, beating for one minute after each addition. Reduce the mixer speed to low and mix in the sour cream.

7. Put half of the batter into another bowl.

8. To one half of the batter, add the hazelnut syrup or Frangelico and gently mix with a rubber spatula until thoroughly combined.

9. Dissolve the espresso powder with the boiling water and add to the other half of the batter. Again, use a rubber spatula to gently mix in the espresso until thoroughly combined.

10.  Pour the coffee flavored batter into the prepared crust and spread into an even layer. Very slowly, pour the hazelnut-flavored batter over the coffee batter. If desired, use a butter knife to cut into the batter and swirl it a bit.

11. Bake at 350 degrees for 60-70 minutes.  Turn off the heat and crack open the oven door.  Cool for one hour in the oven with the door cracked open, then move to a rack to finish cooling.  Once at room temperature, you can make the ganache and spread on top of the cake.  Chill 4 hours or overnight before serving.

To serve:  run a sharp knife around the edge of the springform pan before releasing.  

Image courtesy of www.browneyedbaker.com