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Mascarpone & Chocolate Cheesecake W/Praline Crust & Hazelnut

desserts, cheese

----Sugar----
1 1/2 cups hazelnuts (7 oz)
1 egg white
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon (each) ground ginger and nutmeg
----Chocolate Praline Crust----
20 chocolate wafers
1/4 cup granulated sugar
1/4 cup unsalted butter; melted and cooled
----Vanilla Batter----
3 pkg (each 8 oz) cream cheese; at room temperature
8 ounces mascarpone cheese; at room temperature
1 1/4 cups granulated sugar
5 eggs
1 1/2 teaspoons vanilla i
----Chocolate Batter----
3 ounces bittersweet chocolate; chopped
8 ounces mascarpone cheese; at room temperature
1/4 cup granulated sugar
2 egg yolks
1/2 teaspoon vanilla
----Garnish----
1/4 teaspoon cocoa powder

Sugar-Spiced Hazelnuts: Toast hazelnuts on baking sheet in 325°F oven for 5 minutes or until fragrant and skins crack. Transfer to tea towel; rub off as much of the skins as possible. Let cool. In bowl, lightly beat egg white; remove half and set aside for another use. Add hazelnuts to remaining half, stirring to coat. In small bowl, whisk sugar, cinnamon, ginger and nutmeg; add to hazelnuts and toss to coat well. Spread on ungreased baking sheet; bake in 300°F oven for 30 minutes, stirring occasionally to prevent sticking. Let cool. Transfer nuts and sugar crystals from sheet to airtight container. (Make-ahead: Store at room temperature for up to 4 days.) Chocolate Praline Crust: Grease 9-inch springform pan; line bottomand side with parchment paper. Centre pan on square of heavy-duty foil; press to side of pan. Place 3/4 cup of the sugared hazelnuts in food processor. Add chocolate wafers and sugar; pulse until finely ground. Add butter; pulse until blended. Press evenly over bottom and 1 inch up side of prepared pan; set aside. Vanilla Batter: In large bowl, beat cream cheese just until smooth. Beat in mascarpone cheese and granulated sugar. Beat in eggs, 1 at a time, beating each just until incorporated and scraping down bowl. Stir in vanilla. Spread 2 1/2 cups of the batter over prepared crust; set remaining batter aside. Chocolate Batter: In bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate; set aside. In separate bowl, stir mascarpone cheese until softened; beat in sugar then egg yolks. Stir in vanilla. Stir in melted chocolate until just blended. Drop chocolate batter by heaping tablespoonfuls onto vanilla batter in pan, keeping spoonfuls separated and at least 1/4 inch away from side of pan. Spoon remaining vanilla batter over chocolate mounds, covering each completely. Tap pan on counter once or twice to release any air bubbles. Place pan in larger pan. Pour enough hot water into large pan to come 1 inch up side. Bake in centre of 300°F oven for 70 to 75 minutes or until centre is shiny and slightly wobbly. Remove from water. Let cool completely in pan on rack. Cover and refrigerate for at least 6 hours or until chilled. (Make-ahead: Refrigerate for up to 2 days.) Garnish: Release side of pan; remove paper from side. Place plastic wrap-lined board or baking sheet onto cake; invert cake onto board. Remove pan bottom and paper; invert onto flat serving plate. Dust top with sifted cocoa, leaving 3/4-inch border uncovered. Arrange 2 rows of sugared hazelnuts on border, staggering to fit tightly. Sprinkle 2 tablespoons reserved spiced sugar over cocoa. (Make-ahead: Cover and refrigerate for up to 3 days.)

Contributor: Canadian Living Magazine, December, 2000

Yield: 12 servings

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