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Ingredientes
- 1 pkt butter biscuit cookies, 8-ounces
- 1/2 x husked hazelnuts, toasted
- 2 Tbsp. sugar
- 1 tsp grnd cinnamon
- 5 Tbsp. unsalted butter, melted
- 32 ounce cream cheese, softened
- 1 1/4 c. sugar
- 4 lrg Large eggs
- 1 c. lowfat sour cream
- 1/2 c. plus 2/3 c. chilled whipping cream
- 3 Tbsp. instant espresso pwdr
- 2 Tbsp. hot water
- 2 tsp vanilla extract
- 3/4 c. husked hazelnuts, toasted, coarsely minced Chocolate covered espresso beans
Direcciones
- For The Crust:Butter the bottom and side of a 2 3/4-inch high 9-inch springform pan.
- Wrap the outside of the pan with a double layer of foil.
- Process the cookies, hazelnuts, sugar and cinnamon in a food processor till finely grnd. Add in the butter.
- Process till moist clumps form. Press the mix onto the bottom and up side of the prepared pan. Refrigeratewhile preparing the filling.
- For The Filling:Beat the cream cheese in a mixer bowl till light and fluffy. Add in the sugar, beating till smooth. Add in the Large eggs 1 at a time, beating well after each addition, Beat in the lowfat sour cream and 1/2 c. of the whipping cream.
- Dissolve the espresso pwdr in the hot water in a bowl. Add in to the creamed mix with the vanilla, beating well. Stir in the hazelnuts.
- Spoon into the prepared pan. Place the pan in a large baking pan filled with sufficient water to come halfway up the side of the springform pan.
- Bake at 350 degrees for 1 1/4 hrs or possibly till puffed and almost set. Turn off the oven. Let the cheesecake stand in the oven with the door ajar for 1 hour.
- Remove from the pan of water and cold on a wire rack. Chill, covered with foil, for 8 to 10 hrs before serving. Loosen the cheesecake by running a knife around the side of the pan before removing.
- Beat the remaining 2/3 c. whipping cream in a mixer bowl till stiff peaks form. Spoon into a pastry bag fitted with a large star tip. Pipe around the top edge of the cheesecake. Garnish with chocolate-covered espresso beans.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 12 servings | |
| Calories 516 | |
| Calories from Fat 377 | 73% |
| Total Fat 42.89g | 54% |
| Saturated Fat 24.56g | 98% |
| Trans Fat 0.0g | |
| Cholesterol 200mg | 67% |
| Sodium 289mg | 12% |
| Potassium 175mg | 5% |
| Total Carbs 27.46g | 7% |
| Dietary Fiber 0.1g | 0% |
| Sugars 26.25g | 18% |
| Protein 7.39g | 12% |
