Roasting Hazelnuts
Position rack in center of oven and
preheat to 325°F. Place hazelnuts on a cookie sheet and roast until brown, about
15 minutes. Spread hazelnuts on a clean kitchen towel, let set 5 minutes
covered. Rub hazelnuts with the towel to remove husks. |
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Chocolate Raspberry Hazelnut Cheesecake
Crust:
3/4 C. hazelnuts roasted
1 9 oz. package chocolate wafer cookies
1/4 C. sugar
1/2 C. melted butter
Crust: Chop hazelnuts coarsely in the food processor. Add cookie wafers and
process until fine crumbs form. Add sugar and melted butter and process until it
is mixed together. Press cookie crumb mix on bottom and sides of a 9 inch
springform pan. Bake at 350°F. for 10 minutes. Cool.
Filling:
1 1/2 C. hazelnuts
24 oz. cream cheese
1 C. sugar
12 oz. sour cream
3 eggs
1 T. unsweetened cocoa powder
1 t. vanilla
10 oz. semi-sweet chocolate melted
Grind the hazelnuts in the food processor. Set aside. Melt semi-sweet chocolate.
Blend cream cheese and sugar until mixed well and fluffy. Add sour cream, eggs,
cocoa powder and vanilla. Add melted chocolate and hazelnuts. Pour into crust.
Bake for 1 hour at 350°F. or until cheesecake is set. Cool and top with
raspberry glaze. Chill.
Top with Raspberry Glaze.
Glaze:
2 12 oz. packages frozen raspberries
1/2 C. sugar
3 T. cornstarch
Add raspberries and sugar to a saucepan. Bring to a boil. Stir in cornstarch
mixed with a little water and stir until thicken. Cool and pour on top of
cheesecake.
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