Caramel Cheesecake With Hazelnut Crust Food

CARAMEL CHEESECAKE

Steps:

• Preheat oven to 375°. In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and 3/4 in. up sides of a greased 10-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared crust. Place pan on a baking sheet., Bake 30-35 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a large heavy saucepan, melt caramels with milk over low heat; stir until smooth. Stir in walnuts. Cool to room temperature. Remove rim from springform pan. Serve cheesecake with caramel sauce.

CHOCOLATE CARAMEL CHEESECAKE

Steps:

• In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
• To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
• Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.

GLUTEN-FREE HAZELNUT CHEESECAKE WITH SALTED CARAMEL GLAZE

Steps:

• Heat the oven to 325. Make the crust: Combine all the ingredients in the bowl of a food processor and pulse until mixture looks like coarse pea-size crumbs, about 10 to 15 seconds.
• Press the mixture into the bottom of a 9-inch or 10-inch springform pan. Transfer to the oven and bake for 15 minutes; set aside to cool.
• Meanwhile, combine all ingredients for the filling in the bowl of the food processor and purée until smooth. Pour the mixture into the cooled crust and bake for 1 hour, or until set in the center, up to 15 minutes longer. Let cool and then chill until fully set, preferably overnight.
• Make the glaze: put the sugar and the water in a small saucepan over medium-high heat and allow the sugar to caramelize. When the mixture is a medium-amber color, about 8 minutes, pull the pot off the heat and add the heavy cream. When the bubbles subside, add the butter. Continue stirring until all the butter has been incorporated; add salt to season and let cool.
• Remove the cake from the refrigerator and release from the pan. Pour the warm glaze over it to serve.

CARAMEL-HAZELNUT CHEESECAKE

Steps:

• For crust:
• Wrap foil tightly around outside of 9-inch-diameter springform pan. Blend hazelnuts and sugar in food processor until nuts are finely ground. Add melted butter; blend until moist clumps form. Press nut mixture onto bottom (not sides) of prepared pan.
• For filling:
• Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl until well blended. Beat in eggs 1 at a time. Pour filling over crust. Bake until cheesecake puffs and is set around sides but center still moves slightly when pan is gently shaken, about 50 minutes. Transfer cheesecake to rack. Run small sharp knife around pan sides to loosen cake. Cool cake completely. Remove foil from pan. Cover with plastic and chill overnight.
• For caramel sauce:
• Stir sugar and 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Remove from heat; add cream (mixture will bubble vigorously). Boil sauce until reduced to 2 cups, stirring occasionally, about 5 minutes. Cool. Spoon 1/2 cup caramel sauce evenly over top of cheesecake, leaving 1/2-inch border around edge. Arrange additional hazelnuts decoratively around outside edge of cake. Cover and refrigerate cheesecake until topping sets, about 2 hours. (Can be prepared 1 day ahead. Keep cheesecake refrigerated. Cover and refrigerate remaining sauce.) Release pan sides from cheesecake. Transfer cake to platter. Rewarm remaining sauce just until pourable but not warm. Slice cheesecake. Serve, passing sauce separately.

PUMPKIN CHEESECAKE WITH WALNUT-GINGER CRUST AND CARAMEL SAUCE

Steps:

• Preheat oven to 350 degrees. Place cookie crumbs, walnuts, and 3 tablespoons sugar in a food processor and pulse 3 or 4 times until combined; add butter and pulse 4 or 5 times, or until crumbly. Wrap the outside of a 10-inch springform pan with aluminum foil, then press cookie mixture into the bottom and 1 inch up the sides. Bake 8 to 10 minutes. Cool crust completely on a wire rack. Reduce oven heat to 325 degrees.
• Beat cream cheese with an electric mixer at medium speed 3 minutes, or until creamy. Gradually add brown sugar and the remaining 3/4 cup sugar, beating 4 minutes, or until blended.
• Add eggs, one at a time, beating just until yellow disappears. Add pumpkin, whipping cream, and pumpkin-pie spice. Beat on low speed of an electric mixer just until blended. Do not overbeat. Pour batter over prepared crust.
• Bake 1 hour and 15 minutes, or until almost set (it will still jiggle in the center). Remove from oven; run a knife around edge of pan. Cool on a wire rack 1 hour. Chill 8 hours or overnight. Garnish with walnut halves and serve with Caramel Sauce.
• Caramel Sauce: Melt butter in a heavy saucepan over medium heat; add brown sugar and corn syrup, then cook, stirring constantly, until mixture comes to a boil. Gradually add cream, stirring constantly. Cook, stirring constantly, until mixture comes to a boil. Remove from heat. Cool to room temperature.

LEMON RICOTTA CHEESECAKE WITH HAZELNUT BISCOTTI CRUST

Steps:

• Heat oven to 325°F In small bowl, combine crust ingredients; mix well. Press in bottom of 9-inch springform pan.
• In food processor, puree ricotta about 2 minutes or until absolutely smooth and creamy. Add cream cheese; beat until smooth. Add 1/2 cup of the sugar, lemon juice, egg yolks, flour and salt; pulse until well mixed. Place in large bowl; stir in lemon peel.
• In separate bowl, beat egg whites until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Gently fold whites into cream cheese mixture; pour into springform pan.
• Place springform pan in large, shallow roasting pan or broiler pan. Fill large pan with 1 inch hot water.
• Bake 40 to 45 minutes or until edges are puffed and top looks dull and is dry to the touch. Center should move slightly when side of pan is tapped. Remove from oven; let stand in water bath 30 minutes. Remove from water bath; cool completely on wire rack. Refrigerate at least 4 hours; cover and store in refrigerator up to 3 days.**.
• TIPS *Pulse biscotti in food processor to make crumbs. Use chocolate-dipped biscotti to add a hint of chocolate to the crust.
• **Cheesecake can be wrapped airtight and frozen up to 2 weeks; thaw overnight in refrigerator before serving.

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.

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.

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.

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.

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.