Hazelnut Crème Coffee Cheesecake



1 cup (250 mL) chocolate cookie crumbs

1/2 cup (125 mL) ground hazelnuts

2 tbsp (30 mL) granulated sugar

6 tbsp (90 mL) butter, melted



1/4 cup (60 mL) finely ground Melitta® Hazelnut Crème Whole Bean Coffee 

1/4 cup (60 mL) 35% whipping cream

1 tsp (5 mL) vanilla extract

4 pkg (8 oz/250 g each) brick-style plain cream cheese, at room temperature

1 1/4 cups (300 mL) granulated sugar

1/4 tsp (1 mL) salt

2 tbsp (30 mL) cornstarch, sifted

4 eggs

2 egg yolks

1/2 cup (125 mL) ground hazelnuts


Chocolate Hazelnut Crème Drizzle:

1 cup (250 mL) dark chocolate chips

1 1/2 cups (375 mL) 35% whipping cream, divided

1/4 cup (60 mL) coarsely ground Melitta® Hazelnut Crème Whole Bean Coffee

1/4 cup (60 mL) icing sugar

1/2 cup (125 mL) chopped toasted hazelnuts


Crust: Preheat oven to 350°F (180°C). Stir together cookie crumbs, hazelnuts and sugar; toss with melted butter until well combined. Press firmly into bottom of 9-inch (23 cm) springform pan. Bake for about 10 minutes or until fragrant. Let cool completely. 

Filling: Reduce oven temperature to 325°F (160°F). Brew coffee with 1/2 cup (125 mL) boiling water using the pour over method. Let cool completely. 

Stir together cooled coffee, cream and vanilla; set aside.

Using electric mixer fitted with whisk attachment, beat cream cheese on medium speed until smooth, scraping down side of bowl as needed. Beat in sugar and salt until light and fluffy. Sift cornstarch over top; beat until blended. Beat in eggs and yolks, one at a time, mixing on low speed after each addition. Beat in coffee mixture just until blended. Fold in hazelnuts. Pour over prepared crust.

Bake for about 65 minutes or until center is almost set but still slightly jiggly. Turn off oven; prop open door slightly using wooden spoon. Let stand in oven for 1 hour. Run knife around edge of pan. Let cool to room temperature. Refrigerate for at least 6 hours or overnight. 

Chocolate Hazelnut Crème Drizzle: Place chocolate chips in heatproof bowl; set aside. 

Heat 1/2 cup (125 mL) cream in small saucepan set over medium heat just until boiling. Stir in ground coffee. Remove from heat; let stand for 5 minutes. Reheat over medium heat until steaming; strain through fine-mesh strainer set over chocolate chips. Let stand for 1 minute; whisk until smooth. Let cool slightly. 

Remove cheesecake from pan. Coat top with chocolate; refrigerate for about 20 minutes or until chocolate is set.

Just before serving, whip remaining cream with icing sugar until stiff peaks start to form. Slice cheesecake; serve with dollop of whipped cream and toasted hazelnuts.


Tip: To bake cheesecake in water bath: Set springform pan with prepared crust on large piece of heavy-duty foil (or double layer of regular foil). Tightly press foil up around side of pan. Pour batter into foil-wrapped pan; place in large, deep roasting pan. Pour hot water into roasting pan to come halfway up side of pan. If you do not have a large roasting pan, add enough water to come up halfway up the side of a large baking pan; place on bottom rack in oven as you bake the cheesecake on the rack above.