Hazelnut Cheesecake
Rich and creamy hazelnut cheesecake with vibrant lemon zest, perfect for dessert gatherings or special occasions, offering a nutty and citrus flavor combination.
Ingredients
Instructions
- Preheat oven to 500°F.
- With ingredients at room temperature, mix cream cheese, sugar, flour, lemon zest, lemon juice, vanilla, eggs, and half and half until smooth.
- Stir in chopped hazelnuts.
- Pour the mixture into a prepared crust.
Tips & Substitutions
For a smoother cheesecake, ensure all ingredients are at room temperature before mixing. If you prefer a lighter texture, consider substituting some cream cheese with Greek yogurt. Chopped hazelnuts can be replaced with walnuts or pecans for a different flavor profile. To enhance the lemon flavor, add more lemon zest or replace half of the lemon juice with orange juice.
Serving Suggestions
Serve the hazelnut cheesecake chilled, topped with a dollop of whipped cream or a drizzle of chocolate sauce for extra indulgence. Pairing it with fresh berries can add a refreshing contrast. This dessert pairs beautifully with Kristin'S Favorite Deep Dish Brownies for a delightful dessert spread at gatherings.
Storage & Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. To reheat, let thaw in the refrigerator overnight and serve chilled for the best texture. Avoid microwaving directly, as it may alter the consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Hazelnut Cheesecake contains roughly 665 calories, with 11g protein, 83g carbohydrates, and 16g fat. It is an excellent source of vitamin C (91% of the Daily Value), dietary fiber (38% of the Daily Value), and protein (21% of the Daily Value), and a good source of iron and vitamin A. It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day or two in advance. Just allow it to cool completely, then cover it well and store it in the refrigerator. This resting time allows the flavors to meld beautifully, enhancing the overall taste.
What type of crust works best with this cheesecake?
A traditional graham cracker crust complements the creamy filling well. However, for a nutty flavor, consider using a hazelnut or chocolate cookie crust. You can also make a gluten-free version using almond flour for the crust.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set and the center still has a slight jiggle. It will continue to firm up as it cools. Avoid overbaking, which can lead to cracks in the surface.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).