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Frangelico Hazelnut Cheesecake: A Symphony of Nuts and Cream

There’s something undeniably comforting about a perfectly baked cheesecake. For me, it conjures memories of cozy autumn evenings, the aroma of toasted nuts mingling with sweet cream filling the kitchen. This Frangelico Hazelnut Cheesecake is more than just a dessert; it’s an experience. I recall the first time I tasted it, the rich, buttery hazelnut crust giving way to a velvety smooth filling, subtly infused with the liqueur’s distinct nutty warmth. It was a revelation, a sophisticated twist on a classic that immediately became a staple in my repertoire. The subtle chocolate swirls add a touch of decadence, making each bite a harmonious blend of textures and flavors.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 24 hours 45 minutes (includes chilling)
Servings: 20
Yield: 1 cheesecake
Dietary Type: Dessert

Ingredients

Hazelnut Crust

1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/2 cup hazelnuts, toasted and coarsely ground (Filbert nuts)
1/3 cup butter, softened

Cheesecake Filling

4 (8-ounce) packages cream cheese (Philadelphia brand, full-fat), softened
1 cup sugar
3 tablespoons all-purpose flour
1/3 cup Frangelico
4 large eggs
1 egg yolk
1/3 cup chocolate chips (any chocolate will do)

Equipment Needed

9-inch springform pan
Food processor
Cookie sheet
Towel
Mixing bowls
Electric mixer (handheld or stand mixer)
Rubber spatula
Oven
Cooling rack
Piping bag or zip-top bag (optional, for chocolate swirls)
Oven mitt

Instructions

Prepare the Oven and Hazelnuts: Begin by placing an oven rack in the middle of your oven. Preheat the oven to 350°F (175°C). To toast the hazelnuts, spread them in a single layer on a cookie sheet. Toast for 10-15 minutes, or until they are lightly browned and their skins begin to crack. Immediately after removing them from the oven, wrap the hot hazelnuts in a towel and let them steam for about 1 minute. While still warm, rub them vigorously in the towel to remove as much of the skins as possible. Be patient; some skins may remain, which is perfectly fine. Coarsely grind the prepared hazelnuts and set them aside to cool completely.
Make the Hazelnut Crust: While the hazelnuts are toasting and cooling, prepare the crust. In a food processor, combine the all-purpose flour, light brown sugar, and the coarsely ground toasted hazelnuts. Process until these dry ingredients are well mixed. Add the softened butter, cut into cubes, to the food processor. Continue to process for approximately 1 minute, until the mixture resembles coarse crumbs and begins to hold together when squeezed.
Press this mixture firmly and evenly onto the bottom of a 9-inch springform pan. Use the bottom of a flat glass or a measuring cup to ensure a compact and even layer.
Pre-bake the Crust: Place the prepared crust in the preheated 350°F (175°C) oven and bake for 10 minutes. This pre-baking step helps to set the crust and prevent it from becoming soggy. Once baked, remove the crust from the oven and set it aside to cool slightly.
Prepare the Water Bath and Chocolate: Increase the oven temperature to 400°F (200°C). Place a pan filled halfway with water on the bottom rack of the oven. This water bath, also known as a bain-marie, creates a humid environment that helps the cheesecake bake evenly and prevents cracking. While the oven preheats, melt the chocolate chips. You can do this gently in a microwave-safe bowl by heating in 30-second intervals, stirring well after each interval, until smooth. This process should take no more than 1 minute on high power. Alternatively, you can melt the chocolate over a double boiler. Once melted, set the chocolate aside.
Assemble the Cheesecake Filling: In a large mixing bowl, using an electric mixer on low speed, beat the softened cream cheese until it is completely smooth and free of lumps. Gradually incorporate the sugar, all-purpose flour, and Frangelico, continuing to beat on low speed until just combined. Remember to scrape down the sides of the bowl frequently with a rubber spatula to ensure all ingredients are evenly incorporated.
Incorporate the Eggs: One at a time, add the large eggs to the cream cheese mixture, beating on low speed after each addition until just incorporated. Be careful not to overmix at this stage, as this can introduce too much air, which can lead to cracks. Finally, add the egg yolk and beat on low speed until it is fully integrated into the batter.
Add the Chocolate Swirl Element: Take approximately 1/2 cup of the cheesecake batter and place it in a separate small bowl. Add the melted chocolate to this reserved batter and mix thoroughly until you have a uniform chocolate-colored batter.
Combine and Swirl: Pour the main cheesecake batter into the prepared pre-baked crust in the springform pan. Now, for the chocolate accent: you can either spoon dollops of the chocolate batter randomly over the surface of the main batter and then use a toothpick or skewer to gently swirl them for a marbled effect, or you can place the chocolate batter into a piping bag (or a zip-top bag with a corner snipped off) and pipe decorative lines or patterns over the cheesecake.
Begin Baking: Place the springform pan into the preheated 400°F (200°C) oven, on the rack above the water bath. Bake at this higher temperature for 10 minutes.
Lower Temperature Baking: After the initial 10 minutes, decrease the oven temperature to 225°F (107°C). Continue to bake for approximately 1 hour.
Check for Doneness: Towards the end of the baking time, it’s time to check for doneness. Gently nudge the cheesecake pan with your hand. The edges of the cheesecake should appear set and slightly puffed, while the center should still be slightly wobbly, like a relaxed Jell-O. This is the ideal doneness for a creamy, smooth texture.
Cooling Process: Once the cheesecake is done, turn the oven off completely. Prop the oven door open slightly with an oven mitt or a wooden spoon. Allow the cheesecake to cool gradually inside the turned-off oven for at least 1 hour. This slow cooling process is crucial for preventing cracks.
Further Cooling and Chilling: After the hour in the oven, carefully remove the cheesecake from the oven and place it on a countertop. Let it cool completely until the pan is cool to the touch. Once cool, place the cheesecake in the refrigerator uncovered to chill and set thoroughly. The cheesecake must be chilled for at least 24 hours before serving to achieve its optimal texture and flavor.

Expert Tips & Tricks

Room Temperature is Key: Ensure your cream cheese and eggs are at room temperature before you begin. This is fundamental for achieving a smooth, lump-free filling. Cold ingredients won’t emulsify properly.
Don’t Overmix: While beating the cream cheese until smooth is important, resist the urge to overmix once the eggs are added. Overmixing can incorporate too much air, leading to a less dense texture and potential cracking.
The Water Bath is Non-Negotiable: While it might seem like an extra step, the water bath is your best friend for a perfectly baked cheesecake. It provides gentle, even heat and steam, resulting in a creamy, crack-free surface. Make sure your springform pan is well-wrapped in foil if you’re concerned about water seepage.
Patience with Cooling: The extended cooling period in the oven and then on the counter, followed by a full day of refrigeration, is not just for show. It allows the cheesecake to set completely, developing its signature dense, creamy texture and allowing the flavors to meld beautifully.

Serving & Storage Suggestions

This Frangelico Hazelnut Cheesecake is best served chilled. Before slicing, run a thin, sharp knife around the edge of the springform pan to loosen the cheesecake from the sides. Slice with a warm, clean knife for neat portions. A dollop of lightly sweetened whipped cream, perhaps even infused with a touch more Frangelico, makes for a delightful accompaniment.

Leftovers can be stored in the refrigerator, covered loosely with plastic wrap or foil, for up to 4-5 days. If you need to store it for longer, it freezes exceptionally well. Once thoroughly chilled, wrap the cheesecake tightly in plastic wrap, then in a layer of aluminum foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	316.5 kcal
Calories from Fat		207 kcal
Total Fat	23 g	35%
Saturated Fat	12.9 g	64%
Cholesterol	109.8 mg	36%
Sodium	172.3 mg	7%
Total Carbohydrate	22.8 g	7%
Dietary Fiber	0.7 g	2%
Sugars	15.4 g	61%
Protein	6.2 g	12%

Note: Nutritional information is an estimate and can vary based on specific ingredients used.

Variations & Substitutions

For a gluten-free option, you could experiment with a crust made from finely ground gluten-free cookies or a nut-free crust using crushed graham crackers or speculoos cookies. If Frangelico isn’t readily available, a good quality hazelnut liqueur or even a blend of hazelnut extract and a touch of brandy can be used, though the flavor profile will vary slightly. For a more intense chocolate experience, you could fold some of the melted chocolate directly into the main cheesecake batter, reducing the amount reserved for swirling.

FAQs

Q: Why is my cheesecake cracking?
A: Cheesecake often cracks due to overmixing, rapid temperature changes, or baking at too high a temperature. Using a water bath, cooling gradually in the oven, and ensuring all ingredients are at room temperature can help prevent cracks.

Q: Can I make this cheesecake without Frangelico?
A: Yes, you can omit the Frangelico. The cheesecake will still be delicious, though it will lack that signature hazelnut liqueur flavor. You could substitute with a splash of vanilla extract or another complementary liqueur if desired.

Q: How do I know when the cheesecake is truly set?
A: The cheesecake is set when the edges are firm and slightly puffed, but the center still has a slight wobble. It will continue to set as it chills in the refrigerator.

Q: Can I make this cheesecake ahead of time?
A: Absolutely! In fact, it’s highly recommended. This cheesecake needs to chill for at least 24 hours, so making it a day or two in advance is ideal.

Q: What’s the best way to get the skins off the hazelnuts?
A: Toasting them until they crack and then steaming them in a towel creates a situation where the skins loosen considerably. Rubbing them vigorously while warm is the key to removing most of them. Don’t worry about a few lingering skins; they won’t affect the taste or texture negatively.

Final Thoughts

This Frangelico Hazelnut Cheesecake is a testament to the beauty of simple, high-quality ingredients coming together to create something truly special. It’s a dessert that whispers sophistication while delivering comforting indulgence. Whether you’re celebrating a special occasion or simply seeking to elevate an ordinary evening, this cheesecake is sure to impress. I encourage you to try it, savoring each creamy, nutty bite. And when you do, perhaps pair it with a small glass of Frangelico itself, or a rich espresso, to further enhance the delightful symphony of flavors. Happy baking!

Frangelico (Hazelnut) Cheesecake Recipe