Açaí Cheesecake With Hazelnut Crust Food

HAWAIIAN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cream cheese, sweetened condensed milk, sweetener, 1 cup coconut, milk, 1/4 cup pecans, eggs, vanilla extract, and salt together in a bowl until smooth; pour into prepared crust.
• Bake in preheated oven until filling is set and browned slightly around the edges, 35 to 40 minutes.
• Refrigerate cheesecake 8 hours to overnight.
• Spread crushed pineapple evenly over cheesecake and top with whipped topping. Sprinkle 3 tablespoons coconut and 1 tablespoon pecans over the whipped topping.

FIVE STAR CHEESECAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Wrap the outside of an 8 inch springform pan with foil. Generously butter the inside of pan and sprinkle with graham cracker crumbs, then shake out excess.
• In a large bowl, Beat cream cheese and sugar on low speed until smooth. Beat in heavy cream, sour cream and half-and-half. Add vanilla and beat in the eggs one at a time. Pour filling into prepared pan. Wrap bottom of the pan on aluminum foil to prevent water from seeping in.
• Place cheesecake in a water bath. Bake in the preheated oven for 75 minutes, or until filling is set.

CARAMEL CHEESECAKE WITH HAZELNUT CRUST

Steps:

• Make this cake one day ahead.
• For crust: Wrap foil tightly around outside of a 9-inch round springform pan.
• In food processor, blend hazelnuts and sugar together until ground finely.
• Mix in the melted butter until it forms moist clumps.
• Press onto the bottom of the pan only. Do not coat the sides.
• For filling: Preheat oven to 350 F (325 F for dark pans).
• Using an electric mixer, beat the cream cheese, sugar and vanilla together in a large bowl until well mixed.
• Add the eggs one at a time, and beat just until well blended.
• Pour filling into the pan.
• Bake until cheesecake is puffy and the edges are set. The center should still wobble ever so slightly when gently shaking the pan, about 50 minutes.
• Set pan onto a wire rack, and run a sharp knife around the edges.
• Cool cake completely.
• Remove the foil. Cover the cake with plastic wrap and refrigerate overnight.
• For caramel sauce: Mix sugar and water in a heavy-duty medium saucepan. Heat over medium heat until the sugar is completely dissolved.
• Raise the heat to high, and boil without stirring until the syrup becomes a deep amber color. While heating, brush down the sides of the pan occasionally with a wet pastry brush. Also, occasionally swirl the pan. The whole process should take about 7 minutes.
• Remove from the heat and carefully add the cream (the mixture will bubble).
• Keep boiling until the sauce is reduced to 2 cups, stirring occasionally, about 5 minutes. Cool completely.
• Evenly distribute 1/2 cup of the caramel sauce on top of the cheesecake, leaving a 1/2-inch border from the edges.
• Place hazelnuts around the outside edges.
• Cover and chill until the topping is fully set, about 2 hours.
• (Can be prepared 1 day ahead, if you keep cheesecake covered and chilled. Refrigerate any remaining sauce.).
• To serve: Remove sides of pan, and transfer cake to serving plate.
• Rewarm remaining sauce just until pourable but not warm.
• Cut cheesecake into slices. Pass around the sauce separately.

PRALINE CHEESECAKE WITH HAZELNUT CRUST

Steps:

• For Praline:
• Lightly butter cookie sheet. Stir chopped hazelnuts, corn syrup and brown sugar in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil mixture until candy thermometer registers 300°F., tilting pan if necessary to submerge end of thermometer, about 10 minutes. Pour praline mixture onto prepared cookie sheet. Let cool. Break praline into 1-inch pieces. Grind finely in food processor. (Praline can be prepared up to 1 week ahead. Wrap tightly in aluminum foil and refrigerate.)
• For Crust:
• Preheat oven to 350°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind graham crackers, hazelnuts and brown sugar in processor. Add butter and Frangelico and process until crumbs are evenly moistened. Press crumb mixture onto bottom of prepared pan. Bake 10 minutes. Cool on rack. Maintain oven temperature.
• For Filling:
• Using electric mixer, beat cream cheese with 1/2 cup sugar until light and fluffy. Add yolks 1 at a time, beating after each addition until just blended. Add sour cream, flour, Frangelico and vanilla and beat just until mixture is smooth. Stir in ground praline. Using clean dry beaters, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold egg whites into cream cheese mixture in two additions. Pour filling into prepared crust.
• Bake cake until center is just set, about 50 minutes. Turn off oven and leave cake in oven 40 minutes longer.
• Transfer cheesecake to rack and cool to room temperature. Cut around pan sides with small sharp knife to loosen cheesecake. Cover and refrigerate overnight. Release pan sides. Beat whipping cream and 2 tablespoons sugar to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream decoratively around edge of cake. Arrange 1 hazelnut atop each rosette. Dust top of cheesecake with cocoa powder. (Can be prepared 4 hours ahead; refrigerate.)

LEMON CHEESECAKE WITH HAZELNUT CRUST

Steps:

• Make crust:
• Position rack in center of oven and preheat to 350°F. Finely grind nuts, cracker crumbs and powdered sugar in processor.Add butter; blend using on/off turns until crumbs are moist. Press crumbs onto bottom and 1/2 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill while making filling.
• Make filling:
• Using electric mixer, beat cream cheese in large bowl until fluffy. Slowly add sugar; beat until smooth. Add eggs 1 at a time, beating 30 seconds after each. Mix in lemon juice and peel.
• Pour filling into crust. Bake cake until outer 2-inch portion of top is set and center looks slightly glossy and is barely set, about 45 minutes. Transfer to rack cool to room temperature. Cover; chill overnight.
• Run knife around sides of pan to loosen. Release pan sides. Place cake on plate. Top with lemon and mint, if desired.

AçAí CHEESECAKE WITH HAZELNUT CRUST

Steps:

• How to make the hazelnut crust:
• Pre-heat the oven to 350 degrees.
• Butter an 11" fluted tart pan with removable bottom.
• Finely chop the hazelnuts in a food processor.
• Add the graham cracker crumbs, sugar, and butter and pulse into a fine powder.
• Press the mixture into your prepared pan and place the pan on a baking sheet.
• Bake for 10 minutes or until golden brown; remove from the oven and cool completely while making the filling.
• How to make the cheesecake filling:
• Beat the cream cheese, 1/4 cup confectioner's sugar, and vanilla extract until light and fluffy. Transfer to a small bowl.
• Change the beater to the whisk attachment and beat the heavy cream and remaining 1/4 cup confectioner's sugar until stiff peaks form.
• Pour the cream cheese mixture back into the mixer bowl and whisk just until blended.
• Remove 1/2 cup of the mixture and place it back into your small bowl. Stir in the açaí powder.
• Pour the plain cream cheese mixture into your cooled crust and spread evenly.
• Drop teaspoonfuls of the açaí cream cheese mixture on top and smooth, using a light hand to achieve a subtle ombre effect.
• Arrange the berries on top and chill until ready to serve.
• Serve individual slices garnished with lemon zest and drizzled with honey.

AMARETTO CHEESECAKE WITH HAZELNUT MACAROON CRUST

Steps:

• In a small bowl combine toasted coconut, ground hazlenuts and butter.
• Press onto bottom of 10 inch spring-form pan.
• Set aside.
• Preheat oven 325 degrees F.
• In food processor blend cottage cheese and cream cheese until smooth.
• Add the 3/4 C sugar, amaretto, and whole eggs beat until smooth, put into large bowl, set aside.
• In mixing bowl beat egg whites and cream of tartar at high speed until foamy.
• Gradually add the 1/4 C sugar a tablespoon at a time; beating until stiff peaks form.
• Gently fold egg white mixture into cheese mixture.
• Pour into prepared pan.
• Bake for 50 minutes.
• Remove pan from oven allow to cool 15 minutes.
• Cover and chill at least 8 hours.

FRANGELICO (HAZELNUT) CHEESECAKE

Steps:

• Place oven rack in the middle of the oven.
• Toast the hazelnuts: Lay hazelnuts on a cookie sheet and toast at 350 degrees F for 10-15 minutes until lightly browned and skins are beginning to crack. Wrap in a towl and let steam for 1 minute. Rub hazelnuts in the towel to remove some of the skins. Grind coarsely and let cool. Keep the oven at 350.
• Make the crust: Combine all crust ingredients except the butter in a food processor until well mixed. Cut the butter into cubes and incorporate into other ingredients for about 1 minute. Press firmly onto bottom of 9-inch springform pan (I use bottom of flat glass). Bake at 350 for 10 minutes.
• Make the cheesecake: Increase oven temperature to 400 degrees and place a pan half-filled with water in the bottom rack. Melt the chocolate and set aside. (Tip: if melting in the microwave, heat in intervals of 30 seconds and stir. Should take no more than 1 minute on high). On low speed, beat cream cheese until smooth. Slowly mix in the sugar, flour and frangelico. Keep scraping down the sides of the bowl. One at a time, beat in the eggs on low speed.
• Take 1/2 cup of the cheesecake batter and mix it with the chocolate.
• Pour cheesecake batter into pan. The chocolate mixture can either be placed in a bag for piping or dropped by spoonfuls into the batter and swirled for a marbled effect.
• Bake at 400 degrees for 10 minutes. Decrease oven temperature and bake at 225 degrees for about 1 hour. Towards the end of the baking time, check for doneness. Move the cheesecake pan slightly -- if the edges are set and the center is still wobbly the cheesecake is done. Turn the oven off and prop the door open with an oven mitt. Let cool inside the oven for at least an hour. Let cool on a counter until the pan is cool. Place in the refrigerator uncovered to chill and set. The cheesecake must be chilled for at least 24 hours.

PUMPKIN CHEESECAKE WITH HAZELNUT CRUST

Steps:

• For crust: Toast nuts in oven for 10 minutes at 350.
• Cool slightly and rub off skins.
• Place nuts in food processor and pulse until coarsely chopped.
• Add sugar and process until nuts are finely chopped, but not greasy.
• Combin nut mixture with butter.
• Pat into bottom of 9" sprinform pan and bake at 350 for 10 minutes.
• Cool before filling.
• For filling: Stir together sugar, spices, and cornstarch.
• Beat cream cheese until smooth.
• Gradually add sugar mixture, scraping sides of bowl often.
• Beat in eggs 1 at a time, beating well.
• Beat in pumpkin until just blended.
• Pour into crust-lined pan.
• Place pan of water in bottom of oven.
• Bake cake at 350 degrees for 30 minutes.
• Reduce oven to 300 and bake another 30 minutes.
• Remove cake from oven and place on cooling rack.
• Cover with a large bowl or pot so that it cools slowly.
• Cool completely before serving.

VANILLA BAKED CHEESECAKE WITH HAZELNUT AND CINNAMON CRUST

Steps:

• Preheat the oven to 180°C (160°C fan-forced). Lightly grease a 24cm diametre springform cake tin and line its base with baking paper (cut to fit).
• Combine the top 7 ingredients in a medium bowl. Press mixture over the base of the prepared tin so that it covers the entire base without any gaps.
• Refrigerate for 20 minutes then bake base in the preheated oven for about 20 minutes or until lightly browned.
• Remove from oven and spread evenly with jam. Reduce temperature to 150°C (130°C fan-forced).
• For the cheesecake filling, beat the cream cheese, ricotta, vanilla extract, half the sugar and juice in a large bowl with an electric mixer until just combined; do not over-beat.
• Combine the remaining sugar and eggs in a separate bowl and beat with an electric mixer for 5 minutes on high speed or until thick and creamy.
• Gently fold the egg mixture into cheese mixture and carefully pour over prepared base. Bake in preheated oven for about 45 minutes.
• Cool cheesecake in oven with door ajar for at least 2 hrs then refrigerate overnight.
• To serve, decorate the centre of the cheesecake with a pyramid of assorted prepared truffles or chocolate curls.

VANILLA BEAN CHEESECAKE WITH WALNUT CRUST

Steps:

• Preheat oven to 350° and butter a 10-inch springform pan.
• In a food processor or blender, pulse walnuts with 1/4 cup of the sugar until finely ground. Add butter and pulse until the mixture looks like moist sand. Press crumbs into bottom of pan. Bake for 12 minutes, or until lightly browned around the edges.
• In a small mixing bowl, mix sour cream with 1/4 cup sugar and 1 teaspoon of the vanilla extract. Cover and set aside.
• Reduce the oven temperature to 300°.
• In a stand mixer fitted with a paddle or using a handheld electric mixer, beat cream cheese on low speed with the remaining sugar and the vanilla seeds until JUST combined. Beat in eggs one at a time. Add remaining vanilla extract and the almond extract. Slowly mix in cream until smooth. Pour batter into pan and bake for 65 minutes or until lightly golden and slightly jiggly in the center.
• Immediately pour the sour cream topping over the cheesecake and smooth the surface with back of spoon or spatula.
• Return to oven and bake an additional 5 minutes.
• Place on wire rack and let cool to room temperature.
• Run a thin sharp knife around cake and remove the ring.
• Refrigerate for 3 hours. Remove cheesecake and cover loosely with plastic wrap. Return to refrigerator and leave overnight before serving.

VANILLA CHEESECAKE WITH CHOCOLATE HAZELNUT CRUST AND RASPBERRIES

Steps:

• Preheat the oven to 180°C (160°C fan-forced). Lightly grease a 24cm springform tin and line its base with baking paper (cut to fit).
• Combine the filling ingredients in a medium bowl and press mixture over the base of the prepared tin ensuring you don't miss and gaps.
• Refrigerate for 20 minutes and then bake base in the oven for about 20 minutes or until lightly browned. Remove from oven and reduce temperature to 150°C (130°C fan-forced).
• For the filling, beat cream cheese, ricotta, vanilla extract, half the sugar and juice in a large bowl with an electric mixer until just combined (do not over-beat).
• Combine the remaining sugar and eggs in a separate bowl and beat with an electric mixer for 5 minutes on high speed or until thick and creamy.
• Gently fold egg mixture into cheese mixture. Scatter chocolate over the cheesecake base and then pour filling over.
• To make the raspberry swirl combine raspberries and icing sugar in a small bowl whilst crushing raspberries with a fork. Press raspberry mixture though a fine sieve and then discard seeds. Drizzle raspberry sauce over filling in circles starting from the centre and increasing in size so that the top of the cheesecake looks like a target.
• Using a skewer, start from the outside and drag lines across the top of the cheesecake to the centre. Repeat from various intervals along the outside circle of raspberry sauce until the top of the looks like a spider web.
• Bake in a the preheated oven for about 45 minutes. Cool cheesecake in oven with door ajar for at least 2 hours and then refrigerate overnight.
• Serve with ice-cream if desired.