Hazelnut Liqueur Cheesecake
One serving contains 786 calories, 11g of protein, and 57g of fat. This recipe serves 8. If you have butter, cream, hazelnut liqueur, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 13 hours and 45 minutes.
Instructions
Watch how to make this recipe.
For the crust: Preheat the oven to 325 degrees F.
Combine the cookie crumbs and melted butter. Stir well to combine. Press the mixture into the bottom of a 9-inch springform pan.
Bake for 12 to 15 minutes. Allow to cool slightly, and then butter the sides of the springform pan for the cheesecake mixture.
For the filling: In a stand mixer, beat the cream cheese. Scrape down the sides of the bowl several times.
Add in the sugar and beat it some more; scraping down the sides once or twice.
Add the eggs in one at a time, mixing in between each addition, until thoroughly combined.
Mix in the sour cream on slow speed while pouring the hazelnut liqueur into the bowl in a slow stream.
Wrap the bottom of the springform pan with aluminum foil. Scrape the filling onto the chocolate crust in the pan. Wrap the outside of the pan in 3 layers of heavy-duty aluminum foil and put in a larger pan.
Add enough hot water to the outer pan to come up halfway.
Bake for 1 hour. The cheesecake should be set around the edges but still a little jiggly in the middle.
Allow to set up overnight. Run a thin knife around the edge and open the springform pan. Decorate the top of the cheesecake with chocolate drizzles and hazelnuts dipped in chocolate.