Caramel Cheesecake With Hazelnut Crust Recipes

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 NUT CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine the melted butter, graham cracker crumbs and 1 tablespoon sugar. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Allow to cool.
• In a large bowl, cream the 3/4 cup of sugar and cream cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in chopped candy bar, and pour into baked crust.
• Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cool and carefully remove the springform pans side.

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.

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.

EASY SALTED CARAMEL CHEESECAKE

Steps:

• To make the caramel sauce, pour the sugar into an even layer in a large saucier pan.
• 2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.
• 3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don't let it go too long or get too dark or it'll burn. Remove the caramel from the heat. 4.
• Add the butter and whisk until combined. The mixture will bubble up quite a bit, but keep whisking until all the butter has melted and combined. 5.
• Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest. Whisk until well incorporated and smooth. 6.
• Set about 1 1/2 cups of caramel sauce aside for topping. Add the flour to the remaining caramel and set that aside. 7.
• To make the cheesecake crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. 8. C
• mbine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan. 9. B
• ke the crust for 10 minutes, then set aside to cool. 10.
• over the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside. 11.
• educe oven temperature to 300°F (148°C). 12. Po
• r the caramel sauce with the flour into the bottom of the crust and spread into an even layer. 13. To
• make the cheesecake filling, beat the cream cheese, brown sugar and flour in a large mixer bowl on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 14. Ad
• the sour cream and vanilla extract and mix on low speed until well combined. 15. Ad
• the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. 16. Po
• r the cheesecake batter into the crust, over the caramel. 17. Pl
• ce the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 18. Ba
• e for 1 hour 45 minutes. The center should be set, but still jiggly. 19. Tu
• n off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. 20. Cr
• ck the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking. 21. Re
• ove the cheesecake from the oven and remove the water bath and wrapping. 22. Re
• rigerate cheesecake until completely cool and firm, 5-6 hours. When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish. 23. Pr
• or to serving, pour 1/2 a cup of the remaining caramel sauce over the cheesecake and sprinkle with some toffee bits. Serve cheesecake slices with the remaining cup of caramel sauce, for drizzling. 24. St
• re cheesecake in the fridge. Cheesecake is best for 3-4 days.

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.

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.