pat's Recipe

Espresso Swirl Cheesecake with Hazelnut Crust

Category: Cheesecake

3/4 cup butter, softened
1/4 cup sugar
1-1/4 cups pastry flour (or 3/4 cup cake flour plus 1/2 cup all-purpose flour)
4 8oz pkg cream cheese, softened
1-1/4 cup sugar
4 eggs
2 tsp vanilla
1/3 cup half & half or light cream
1/2 cup instant espresso powder mixed with 2 Tbsp boiling water
6 oz semisweet chocolate pieces, melted and cooled

For crust, in a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1/4 cup sugar and beat until combined. Add pastry flour and hazelnuts and beat until combined. Cover and chill for 1 hour. Press into the bottoms of eight 4 1/2-inch springform pans or one 10-inch springform pan. Bake in a 350 oven for 13 to 15 minutes or until lightly browned. Cool.
For filling, in a very large mixing bowl beat cream cheese until smooth. Add 1 1/4 cups sugar and beat until fluffy. Beat in eggs and vanilla until combined. Divide batter into 3 separate bowls (2 cups in each). Stir espresso mixture into 1 portion, melted chocolate into another portion and leave remaining portion plain. Remove 4 Tbsps plain batter and set aside. Divide remaining plain batter among crust lined pans. Top each with coffee batter, then chocolate batter. Dollop small amounts of reserved plain batter over each. Use a thin metal spatula to swirl batters together to create a marbled appearance.
Bake for 25 to 30 minutes or until centers Appear nearly set. Remove and cool for 15 minutes. Loosen sides of pans. Cool 30 minutes more. Remove sides of pans. Cover and chill 2 to 24 hours before serving. Makes 16 servings. (8 cakes, 2 servings each)
To make one large cheesecake, use a 10-inch springform instead of the 8 small pans. Crust will be thicker. Continue as directed but increase baking time to 45 to 50 minutes or until center appears nearly set.