Lemon Cheesecake with Hazelnut Crust

By jjadin

Ingredients

• For crust
• 3/4 cup hazelnuts, toasted
• 3/4 cup graham cracker crumbs
• 3 tablespoons powdered sugar
• 5 tablespoons unsalted butter, melted
• For filling
• 3 8-ounce packages cream cheese, room temperature
• 1 cup sugar
• 3 large eggs
• 1/4 cup fresh lemon juice
• 1 tablespoon grated lemon peel
• Lemon slices (optional)
• Fresh mint sprigs (optional)

Details

Servings 8

Preparation

Step 1

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.