LEMON CHEESECAKE WITH HAZELNUT CRUST

Lemon Cheesecake with Hazelnut Crust image

Yield Serves 8 to 10

Number Of Ingredients 13

For crust
3/4 cup hazelnuts, toasted
3/4 cup graham cracker crumbs
3 tablespoons powdered sugar
5 tablespoons unsalted butter, melted
For filling
3 8-ounce packages cream cheese, room temperature
1 cup sugar
3 large eggs
1/4 cup fresh lemon juice
1 tablespoon grated lemon peel
Lemon slices (optional)
Fresh mint sprigs (optional)

Steps:

Make crust:
Position rack in center of oven and preheat to 350°F. Finely grind nuts, cracker crumbs and powdered sugar in processor.Add butter; blend using on/off turns until crumbs are moist. Press crumbs onto bottom and 1/2 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill while making filling.
Make filling:
Using electric mixer, beat cream cheese in large bowl until fluffy. Slowly add sugar; beat until smooth. Add eggs 1 at a time, beating 30 seconds after each. Mix in lemon juice and peel.
Pour filling into crust. Bake cake until outer 2-inch portion of top is set and center looks slightly glossy and is barely set, about 45 minutes. Transfer to rack cool to room temperature. Cover; chill overnight.
Run knife around sides of pan to loosen. Release pan sides. Place cake on plate. Top with lemon and mint, if desired.