HAZELNUT DRIZZLE RECIPES

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FIG-HAZELNUT CHEESECAKE WITH HONEY-BOURBON DRIZZLE RECIPE ...



Fig-Hazelnut Cheesecake with Honey-Bourbon Drizzle Recipe ... image

If you're looking for a decadent dessert, this may be the one for you. This fig and hazelnut cheesecake has a vanilla cookie crust and is topped with toasted hazelnuts and a honey-bourbon drizzle.

Provided by Sandra Garth

Categories     Desserts    Fruit Desserts    Fig Dessert Recipes

Total Time 12 hours 15 minutes

Prep Time 45 minutes

Cook Time 1 hours 0 minutes

Yield 12 servings

Number Of Ingredients 14

24 vanilla sandwich cookies with filling
4 tablespoons butter, softened
8 ounces dried figs, roughly chopped, divided
1?½ cups roughly chopped toasted hazelnuts, divided
3 (8 ounce) packages cream cheese, softened
1?½ cups white sugar
1?½ tablespoons all-purpose flour
? cup sour cream
½ cup buttermilk
1 teaspoon vanilla extract
1 teaspoon hazelnut liqueur
4 eggs
¼ cup honey
2 tablespoons bourbon

Steps:

  • Preheat the oven to 285 degrees F (140 degrees C). Cover the bottom plate of a 9-inch springform pan with aluminum foil and snap plate into the ring. Coat the sides of the pan with butter.
  • Process vanilla cookies in a food processor to yield 2 cups of crumbs. Transfer to a bowl and add butter; use a fork to blend. Press crumb mixture into the bottom of the pan. Top crust with 1/2 the figs and 1 cup hazelnuts.
  • Place cream cheese in a large bowl and beat using an electric mixer on low speed for 5 minutes, scraping the sides of the bowl. Sift sugar and flour together in a bowl and add to the cream cheese mixture. Add sour cream, buttermilk, vanilla extract, and hazelnut liqueur, beating thoroughly. Add eggs 1 at a time and mix on low speed until yolks disappear. Pour batter into the prepared pan.
  • Bake in the preheated oven for 60 minutes without opening the oven door. Turn off oven and leave cheesecake inside with door closed for 60 minutes more, allowing residual heat to set the cheesecake. Open oven door slightly at 1 hour and leave cheesecake in the cooling oven for another 30 minutes. Remove cheesecake from oven and let cool at room temperature for 60 minutes more.
  • Refrigerate cheesecake for 1 hour. Unhook pan clasp and slowly remove ring, making sure not to touch the sides of the cake. Place cheesecake in the freezer, covered or uncovered, 8 hours to overnight. Remove from freezer 1 hour before serving.
  • Prepare the topping just before serving: Place honey in a microwave-safe bowl and heat slightly. Stir in bourbon. Arrange hazelnuts around edge and in the center of cheesecake. Drizzle honey-bourbon mixture on top.

Nutrition Facts : Calories 699 calories, CarbohydrateContent 71 g, CholesterolContent 132.4 mg, FatContent 43.2 g, FiberContent 2.8 g, ProteinContent 10.3 g, SaturatedFatContent 18.5 g, SodiumContent 448.9 mg, SugarContent 41.8 g

ESPRESSO-HAZELNUT BISCOTTI WITH NUTELLA DRIZZLE – THE ...



Espresso-Hazelnut Biscotti with Nutella Drizzle – The ... image

These Biscotti cookies are crispy, flavored with espresso and filled with toasted hazelnuts. They're topped with a Nutella drizzle for a touch of chocolatey hazelnut sweetness. A true match made in Coffee/Hazelnut/Nutella Heaven.

Provided by admin

Total Time 110 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 12

4 eggs
1 cup sugar
1 teaspoon vanilla extract
2 shots espresso (or 3-4 tablespoons instant coffee dissolved in 2 ounces of hot water)
3/4 cup nutella or chocolate hazelnut spread
1/2 cup olive oil
1 cup raw hazelnuts (toasted)
2 1/2 teaspoons baking powder
1/3 cup cocoa powder
4 cups all-purpose flour
1/2 cup Nutella (or chocolate hazelnut spread)
1/4 cup Coconut Oil

Steps:

  • For the Espresso-Hazelnut Biscotti
  • For the Nutella Drizzle

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