Caramel Hazelnut Cheesecake

[Alinka]

Caramel Hazelnut Cheesecake

Serves 8 as Dessert.

Crust

1 1/2 cups hazelnuts, toasted

1/4 cup sugar

1/4 cup (1/2 stick) butter, melted

Filling

2 8-oz packages cream cheese, softened

2/3 cups sugar

2 eggs

1/8 teaspoons salt

grated zest of one small orange

grated zest of one small lemon

juice of 1/2 small lemon

1 tablespoon vanilla

Caramel

1/2 can Dulce de leche (found in the ethnic section of supermarket or in Latin grocery stores; the can looks like condensed milk)

whipping cream (appx. 1/3 cup)

Hazelnuts for decoration

For crust: Blend hazelnuts and sugar in food processor until finely ground. Add melted butter, blend. Press crust mixture onto bottom of 8-inch diameter springform pan.

For filling:

Preheat oven to 350F. Beat cream cheese and sugar until fluffy. Add eggs; mix until blended. Blend in remaining ingredients. Pour onto crust. Bake 40 minutes (until the center is almost set). Do not overbake: edges will be slightly puffed, but the center will still look moist. The cheesecake will continue firming up when cooling. Cool cheesecake in pan completely (better to refrigerate for several hours).

For caramel sauce: melt dulce de leche and about 1/4 cup cream in small pan. The sauce should be pourable consistency. It it’s too thick, add more cream. Spoon sauce evenly on top of cheesecake. Cover and refrigerate until topping sets (at least 2 hours, preferably overnight). Release pan sides from cheesecake; arrange additional hazelnuts on top decoratively.

Keywords: Dessert, Cake

( RG1508 )