• Crust
  • 3/4 cup hazelnuts (about 3 1/4 ounces)
  • 12 whole graham crackers, broken
  • 1/4 cup sugar
  • 6 tablespoons (3/4 stick) butter, melted
  • Filling
  • 4 8-ounce packages cream cheese, room temperature
  • 1 1/4 cups sugar
  • 4 eggs
  • 3 ounces imported white chocolate (such as Lindt), finely chopped
  • 3 tablespoons hazelnut liqueur (such as Frangelico)


For crust:
Position rack in center of oven and preheat to 325F. Grease 9-inch-diameter springform pan. Wrap aluminum foil around outside of pan. Place hazelnuts in pie pan and roast until brown, about 15 minutes. Transfer to kitchen towel, cover and let stand 5 minutes. Rub hazelnuts with towel to remove husks. Chop coarsely in food processor. Add graham crackers and sugar and process until fine crumbs form. Add melted butter and process until crumbs begin to stick together. Press crumbs into bottom and 1 inch up sides of prepared pan. Bake 10 minutes. Cool crust on rack.

For filling:
Using electric mixer, beat cream cheese in large bowl until light and fluffy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Mix in white chocolate and hazelnut liqueur. Pour filling into crust, covering completely.

Tip: Put shallow pan of water on a rack under the rack where the cheesecake sits. This will keep moisture in the oven and prevent dryness, cracks, etc.

Bake cake until edges are set and center moves only slightly when pan is shaken, about 1 hour 20 minutes. Cool completely in pan on rack. Cover and refrigerate at least 24 hours. (Can be prepared 2 days ahead.) Run small sharp knife around pan sides to loosen. Release pan sides. Transfer cheesecake to platter. Cut into wedges and serve.

Serves 10.

Bon Appitit
March 1992
Cynthia Paige Ward: Winston-Salem, North Carolina

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Submitted 6/13/05.
Submitted By: Meryl