Skill required: Knowledgeable Baker
Crust:
1/2 cup (1 stick) unsalted butter, melted
1 cup graham cracker crumbs
1/4 cup sugar
1/2 cup ground toasted hazelnuts
Filling:
2 pounds (32 ounces) cream cheese, softened
1 1/4 cups sugar
4 large eggs, at room temperature
3 ounces white chocolate, finely chopped
3 tablespoons Frangelico liqueur (I used Cointreu)
Topping:
1 cup coarsely chopped toasted hazelnuts
1 cup coarsely chopped white chocolate
(To toast hazelnuts, place on baking sheet in a 325 degree oven for approx. 10-15 minutes or until lightly browned and fragrant.)
1. Preheat oven to 325 degree F.
2. Crust: In a small bowl, combine the butter with the graham cracker crumbs, sugar, and the hazelnuts.
3. Press into the bottom of a buttered 10-inch spring form pan.
4. Bake for 10 minutes.
5. Remove from oven and cool on a rack.
6. Filling: In a large bowl, on the low speed of an electric mixer, beat the cream cheese until very smooth.
7. Gradually add the sugar.
8. Add the eggs one at a time. To ensure that the batter has no lumps and that no ingredients are stuck to the bottom of the bowl, stop the mixer several times, and scrape down the sides of the bowl with a rubber spatula.
9. Stir in the white chocolate and the liqueur until well combined.
10.Pour the batter into the prepared pan and set the pan on a baking sheet.
11.After 40 minutes, carefully remove from oven and sprinkle hazelnuts and white chocolate evenly over top of cake.
12.Return immediately to oven and bake an additional 20 minutes, until edges are set and center moves only slightly when pan is shaken.
13.At the end of the baking time, turn off the heat, and using a wooden spoon to keep the oven door slightly ajar, cool cake in oven for 1 hour before removing.
14.Cover and refrigerate for at least 12 hours.
15.Remove cake from the refrigerator at least 15-30 minutes before cutting and serving.
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