Categories: Cheesecake, Dessert
Ingredients
- Crust:
- 1 1/2 cups hazelnuts, toasted and chopped
- 1/3 cup sugar
- 1 tablespoon unsweetened cocoa powder
- 3 tablespoons unsalted butter, melted
- Filling:
- 1 cup brewed espresso
- 3 (8 ounce) packages cream cheese, softened
- 1 1/3 cups sugar
- 3 eggs
- 3 egg yolks
- 1 1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/3 cup whipping cream
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon coffee-flavored liqueur
- 1 teaspoon vanilla
- Decoration:
- 1/2 cup whipping cream
- 2 tablespoons sugar
- 12 candied coffee beans
Directions
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Preheat oven to 325°; grease a 9-inch springform pan.
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Crust-in a food processor, fitted with a metal blade, pulse hazelnuts, sugar, and cocoa powder until fine.
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Pour melted butter through the feed tube and pulse until combined.
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Press into bottom of prepared pan.
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Place in oven for 10 minutes; set aside.
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Increase oven temperature to 350°.
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Filling-in a small saucepan, boil espresso until it reduces to 1/4 cup; cool completely.
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In a large mixer bowl, beat cream cheese and sugar on med-high speed for 3 minutes.
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Mix in whole eggs and egg yolks, one at a time, beating after each addition.
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Mix in cornstarch and salt.
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Reduce to low speed and add reduced espresso, cream, lemon zest, lemon juice, coffee-flavored liqueur, and vanilla.
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Pour batter over crust; bake in preheated oven for 60-75 minutes or until the top is light brown and the center has a slight jiggle to it.
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Cool on a rack for 2 hours; cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
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Decoration-in a well chilled bowl, whip cream on medium-high speed until soft peaks form.
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With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form.
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Ice top of cake with whipped cream or pipe rosettes around top of cake, if desired.
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Top with candied coffee beans.