—Hazelnut Crust—
8 oz Hazelnut or shortbread
-cookies; crushed
3 tb Margarine or butter; melted
—Filling—
1 lb White baking bar with cocoa
-butter
32 oz Cream cheese; softened
1/2 c Margarine or butter;
-softened
3 tb Hazelnut liqueur; or milk
1 tb Vanilla
1 ds Ground nutmeg
4 Eggs
1 Egg yolk
2 Bars (3 oz) milk chocolate
-with hazelnuts; chopped OR
4 Milk (1 1/2 oz) chocolate
-with almond bars; chopped
Chocolate Curls; optional
Butter sides of a 10″ springform pan. Combine crust ingredients. Press
Hazelnut Crust evenly over bottom of pan. Place pan in a shallow baking
pan. For filling, cook and stir bakined bar over Low heat until melted. In
a large mixer bowl, beat melted bar, cream cheese, margarine or butter,
luqueur, vanilla and nutmeg until well mixed. Add eggs and egg yolk. Beat
on Low speed, just until mixed. Stir in milk chocolate. Pour into crust.
Bake in a 350 F. oven for 60-65 minutes or until knife inserted midway
between center and edge comes out clean. Cool for 5-10 minutes on a wire
rack. Loosen sides of cake from pan. Cool for 30 minutes. Remove sides of
pan. Cover and chill thoroughly. Top with chocolate curls before serving.
NOTES : Per serving: 582 cals., 45 g. fat, 161 mg. chol.
Yields
16 Servings
