Caramel Cheesecake With Hazelnut Crust
- Ready In:
- 24hrs 50mins
1 9 inch cheesecake
- 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.
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I was the 'someone' that Meryl was nice enough to help out! :) This cheesecake was perfect for my co-worker, who suffers from numerous food allergies. She was absolutely delighted to be able to celebrate her birthday with a cake - something she hasn't been able to do for years! It was so beautiful that our boss took a picture. I think I almost burnt the caramel sauce, so be careful there. The cheesecake itself is exactly what I imagine when I think of a classic cheesecake. Would also be good with fruit or chocolate topping instead of caramel. Thanks, Meryl! You made me a star! :)