Mocha Hazelnut Latte Cheesecake

By Hklbrries

Another da Vinci contest winner, this recipe was recently featured on the dessert menu at the Palisade restaurant in Seattle.

Ingredients

• Crust:
• 1 1/4 cups Danish butter cookie crumbs
• 1/3 cup hazelnuts (plus extra for garnish, if desired)
• 1/4 cup sugar
• 1/4 cup butter
• Mocha Filling:
• 2 (8 ounce) packages regular or light cream cheese
• 2/3 cup firmly packed brown sugar
• 2 large eggs
• 1 cup semisweet chocolate chips, melted (plus extra for garnish, if desired)
• 1 1/2 tbsp freshly brewed espresso
• 1 tbsp hazelnut flavoring syrup
• Topping:
• 2 tbsp water
• 1/2 envelope unflavored gelatin
• 1 1/2 cups chilled whipping cream
• 2 tbsp hazelnut flavoring syrup
• 3 tbsp powdered sugar

Preparation

Step 1

Preheat oven to 325 F. Process crust ingredients in a food processor. Press into bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.

Place cream cheese in a mixing bowl and soften with an electric mixer (using paddle attachment) on low speed, being careful not to overwhip. Beat together the sugar and eggs and add to cream cheese. Add melted chocolate, espresso and hazelnut syrup. Mix well and refrigerate until needed.

Spoon filling into crust, smooth the top and bake for about 35 minutes, until center is set but not firm. Let cool on a wire rack.

For the topping, soak gelatin in water until soft. Heat mixture in microwave oven on high power for 30 seconds, or until water is hot enough to dissolve gelatin. Remove from microwave and stir until gelatin is dissolved. Allow to cool slightly.

Whip cream until soft peaks form. Add powdered sugar. While continuing to whip, slowly pour in gelatin mixture and hazelnut syrup. Whip until stiff.

Using a pastry bag fitted with a large decorating tip, pipe whipped cream mixture over top of cheesecake. Sprinkle with about 3 tablespoons melted chocolate, if desired. Refrigerate at least 1 hour before serving.