Hazelnut Praline Cheesecake Recipes

Steps:

• Spray a 10-inch springform pan with nonstick cooking spray. Place all but 6 of the chocolate cookies in a food processor fitted with the blade attachment. Pulse the cookies in the food processor until finely ground.
• In a medium mixing bowl, combine the ground cookies and melted butter and mix to combine. Spread the crushed cookie mixture into the bottom of the prepared springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes.
• In a stand mixer, whip the cream cheese until softened, about 1 minute. Add the chocolate hazelnut spread and confectioners' sugar and mix on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the chopped hazelnuts. Break 3 of the reserved cookies and press them into the center of the cake, cut-side down, in a starburst shape. Break the remaining cookies into chunks and sprinkle them over the cake. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve.

Steps:

• For crust:
• Position rack in center of oven; preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Mix flour, butter and brown sugar in processor until moist clumps form. Press mixture onto bottom of prepared pan. Bake until crust is golden, about 25 minutes. Cool. Wrap outside of pan with double layer of heavy-duty foil.
• For filling:
• Reserve 1/2 cup praline for garnish. Grind remaining praline to powder in processor. Beat cream cheese and su gar in large bowl until smooth. Beat in flour, then cream and vanilla. Beat in eggs 1 at a time. Fold in praline powder.
• Transfer filling to crust. Place springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until center is just set, about 1 hour 20 minutes.
• Transfer cake to rack. Run small sharp knife around sides of cake to loosen. Cool completely. Remove foil from pan sides. Chill cake overnight. (Can be prepared 3 days ahead. Cover and keep refrigerated.)
• Release pan sides. Transfer cake to platter. Mound reserved coarsely crushed praline atop center of cake and serve.

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.)

Steps:

• Make the cheesecake base: melt the butter in a small pan over a medium heat. Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse until well combined. Tip into a 23cm springform cake tin and press down firmly into the base. Chill while you make the filling.
• Beat the cream cheese and icing sugar in a bowl to soften. Whisk the cream and vanilla in a separate bowl until soft peaks form, then fold into the cream cheese. Stir through the chopped chocolates. Spoon over the biscuit base and smooth with a spatula. Cover with cling film and chill for at least 6 hrs, or overnight.
• Once it has set, place the chocolate hazelnut spread in a saucepan and melt over a low heat for 3-4 mins until runny. allow to cool slightly before spreading over the top of the cheesecake. Decorate with remaining chocolates and some chopped hazelnuts. Chill until ready to serve.

Steps:

• Preheat the oven to 350 degrees with rack in center. Spread nuts on a rimmed baking sheet, and toast them in the oven until they are fragrant, about 8 minutes. Transfer nuts to a clean kitchen towel, and rub nuts in towel vigorously between your hands to remove the brown skins. Lightly brush an 8-by-12-inch rimmed baking pan with the oil. Spread the peeled nuts in the pan.
• In a medium saucepan, combine sugar and lemon juice. Cook over medium heat, brushing down sides of pan with a damp pastry brush to remove any sugar crystals that may form, until mixture is amber, about 9 minutes; do not stir. (Pan may be swirled gently about halfway through to incorporate any uncooked sugar.) Pour directly over nuts to create a thin layer. Set aside to cool, at least 30 minutes.
• Place half the praline in the bowl of a food processor; process until the praline is very fine with no sharp pieces. Cut the remaining praline into small pieces for decoration.

Steps:

• Lightly oil a baking sheet.
• In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, just until a golden caramel. Add hazelnuts, stirring until coated well. Immediately pour mixture onto baking sheet and cool completely, about 30 minutes. Remove praline from baking sheet and break into pieces.
• Praline may be eaten as candy or ground in a food processor and used as a dessert topping.