Name: Scrunchy Hazelnut Cheesecake with Phyllo Crust
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT12H30M0.000S
Yield: 8 to 10 servings
Ingredients: 1 1/4 cups blanched hazelnuts; 3/4 cup plus 2 tablespoons sugar; 16 ounces cream cheese (two 8-ounce blocks), at room temperature (see Cook’s Note); 1/2 cup sour cream, at room temperature; 1 teaspoon vanilla bean paste; 1/4 teaspoon kosher salt; 2 large eggs, at room temperature; 12 sheets frozen phyllo dough, thawed according to package instructions; 1 1/2 sticks (12 tablespoons) unsalted butter, melted; 1/3 cup chocolate-hazelnut spread, slightly warmed to loosen; 1/4 cup honey; 1/4 cup sugar; 2 tablespoons plus 1 1/2 teaspoons hazelnut liqueur

Directions

Special equipment:

a 9-inch springform pan

For the cheesecake filling and crust: Preheat the oven to 350 degrees F. Line a 9-inch springform pan with a parchment circle.
Spread the hazelnuts on a baking sheet and bake, shaking the sheet once or twice after the first 10 minutes of cooking for even toasting, until the nuts are golden brown, 15 to 20 minutes total. Finely chop 1 cup of the hazelnuts and toss in a small bowl with 2 tablespoons of the sugar to use in the crust. Coarsely chop the remaining 1/4 cup hazelnuts and reserve for topping.
Beat the cream cheese and remaining 3/4 cup sugar in a large bowl with an electric mixer on medium speed for 1 minute. Scrape down the bowl, then add the sour cream, vanilla bean paste and salt and beat until just combined. Mix in the eggs by hand one at a time until just combined. (Take care not to overmix or the cheesecake will puff up and crack.)
Place 2 slightly overlapping sheets of parchment on a large clean work surface. Lay 1 sheet of phyllo dough on top and brush generously with butter. Starting at the inner bottom edge of the springform, lay the phyllo dough to cover most of the bottom of the pan and press against the sides, allowing the remaining phyllo to hang out and over the rim of the pan (4 to 5 inches of overhang). Repeat with 7 more sheets, turning the pan about a quarter of a turn between each sheet. Work quickly to avoid the phyllo from drying out too much. Fold another phyllo sheet in half, brush with butter and press into the bottom of the pan, pushing any excess up the sides of the pan. Repeat 1 more time. Sprinkle the chopped hazelnut mixture into an even layer over the bottom of the pan. Fold and brush 2 more layers of phyllo dough to cover the nuts.
Add 1/3 cup of the cheesecake batter to a medium bowl. Fold in the warm chocolate-hazelnut spread until just combined. Pour the remaining cheesecake batter into the prepared crust. Spoon dollops of the chocolate-hazelnut batter on top. With a skewer or butter knife, gently swirl the two to get a marbled pattern. (Be careful not to drag the skewer or knife along the crust base.) Scrunch and fold the overhanging pieces of phyllo dough into the pan to form a ruffled ring, being careful not to cover too much of the top. Brush the ruffled phyllo edges with more butter, being careful to avoid getting butter on the cheesecake center.
Place the springform pan on a baking sheet (the butter will seep out during baking, so this will prevent it from dripping onto the bottom of the oven and burning). Bake until the phyllo is golden brown and the center of the filling is mostly set but still slightly jiggly, 55 to 60 minutes. Turn off the oven and leave the cheesecake inside with the door ajar to gradually cool slightly, about 30 minutes.
For the hazelnut syrup: Meanwhile, mix the honey, sugar, hazelnut liqueur and 2 tablespoons water in a small saucepan. Cook over medium-low heat, stirring, until the sugar dissolves. Set aside until ready to use.
After the cheesecake has cooled in the oven for 30 minutes, remove the springform pan to a cooling rack and brush or spoon the ruffled edges of the phyllo with a generous amount of the syrup, being careful not to get it on the exposed center of the cheesecake. Sprinkle the reserved 1/4 cup chopped hazelnuts over the ruffled phyllo edges. Set the cheesecake aside on a wire rack to cool to room temperature.
Loosely cover the cheesecake to protect the crust and refrigerate for at least 8 hours and preferably overnight.
To unmold the cheesecake: Unlock the pan and carefully remove the springform ring. Transfer to a serving platter or cake stand. For clean slices, wipe your knife between each slice.

Cook’s Note

It’s important to use room-temperature ingredients, not chilled, when preparing cheesecake batter. Phyllo dough is very delicate and prone to tearing and flaking. This is fine as you layer plenty of sheets throughout to get proper coverage.