Ingredients :
- For Crust
- 2 1/2 cups Pepperidge Farms Bordeaux cookies, crushed, about 1 1/2 bags
- 6 tablespoon butter, salted or unsalted
- For Hazelnut Swirl Cheesecake
- 16 ounces cream cheese, at room temperature
- 3 large eggs at room temperature
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 24 ounces (3 cups) sour cream
- 1 1/2 teaspoon vanilla extract
- 12 ouncebag of Lindor Hazelnut truffled, 12 truffles
Method :
- Make Crust
- Spray a 9 inch springform pan well with bakers spray
- Crush cookie crumbs in food processor
- Combine crumbs with melted butter in a bowl until moistened
- Press into prepared pan and freeze while preparing cheesecake filling
- Make Hazelnut Swirl Cheesecake
- Preheat oven to 350. Line a baking sheet with foil
- In a large bowl beat cream cheese until smooth, add sugar, salt and vanilla and beat until smooth
- Add eggs one at a time, beating in each egg
- Add sour cream and mix on just until well combined
- Add batter to crust in springform pan
- Melt truffle carefully in microwave , it takes just 20 to 25 second stir until smooth
- Drop 3 spoonfuls of melted truffle on top of cheesecake, its thin and will spread, but will still swirl fine
- With a skewer or thin knife swirl hazelnut throughout cheesecake being sure to reach bottom
- Place cheesecake on foil linedan and bake 80 to 95 minutes until just slightly jiggly in center. Cool 5 minutes on baking sheet, then transfer to a rack to cool completely before covering and refrigerating 8 hours or best overnight
- Remove sides from springform pan
- Garnish with whipped cream and chopped hazelnut truffles
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