Coffee Struessel Cheesecake |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Making a streusel topping for such liquid mixture was really risky. I was afraid that it will sink into the cheesecake mixture. Spooning the topping carefully was the only way…Trust me and try this one, you will never regret. Ingredients:
crust |
2 cups chocolate cookies crumbs |
113g/1/4 pound (1 stick) of melted butter |
1/3 cup coarsely chopped hazelnuts |
filling |
2 (8 ounce) bars of softened cream cheese |
1/2 cup of sugar |
1 teaspoon of vanilla extract |
1/4 cup heavy cream |
1/3 cup your choice of good quality coffee |
2 eggs |
streusel topping |
3 tbsp ground hazelnuts |
3/4 cups flour |
1/4 cup cold butter, diced. |
5 tbsp brown sugar |
3 tbsp crushed roasted hazelnuts |
Directions:
1. For the Crust:
2. Preheat Oven at 350°F. Combine cookie crumbs, melted butter, and hazelnuts in a bowl and mix. Spread in the bottom and sides of a 9 loose bottom cake pan Bake in oven for 10 minutes. Remove from oven and set aside.
3. For the Filling:
4. Preheat Oven at 350°F. Using an electric mixer blend cream cheese on low speed in a mixing bowl. Use spatula to scrape sides and paddle of mixer. Add in the sugar slowly, and continue to beat until creamy. Add in eggs one at a time and continue to mix at lowest speed until eggs are incorporated in the batter. Add the cream and beat. Add in coffee and vanilla extract and mix until blended. Pour mixture over the crust in the pan.
5. Topping:
6. In a food processor, mix the two first ingredients until combined. Add the diced butter and pulse until mixture resembles coarse meal. Stir in the brown sugar, crushed hazelnuts and spoon carefully over the cheesecake mixture. Bake for 30-35 minutes or until set. Leave to cool in the oven for 1 hour and then chill for 3-4 hours.
|
|