White Chocolate Hazelnut Cheesecake

This cheesecake goes all in on hazelnut. The crust is crushed hazelnut cookies (or shortbread), the filling is spiked with hazelnut liqueur, and chopped milk chocolate bars with hazelnuts are folded right into the batter. Three layers of hazelnut flavor in every slice.

The base is a melted white chocolate (vanilla baking bar with cocoa butter) blended with a generous amount of cream cheese. That combination creates a filling that’s dense and silky with a sweetness that leans toward butterscotch rather than straight sugar. A dash of nutmeg in the batter adds a warm, spiced undertone that rounds out all that richness.

Bake this low and slow in a springform pan. The knife test is your friend here: insert it midway between the center and the edge. The center should still have a slight jiggle when you pull it out of the oven. It sets fully as it cools.

Chef Tips

• Beat the eggs on low speed only. Overbeating incorporates air, which causes cracking as the cheesecake cools and deflates.
• Soften the cream cheese completely before mixing. Cold lumps won’t smooth out and you’ll end up with a grainy texture.
• Cool gradually. Five to ten minutes in the oven with the door cracked, then on a wire rack. Sudden temperature changes cause surface cracks.
• Chill thoroughly (at least 4 hours, overnight is better) before slicing. A warm cheesecake won’t hold its shape.

Variations

• Skip the liqueur and use hazelnut-flavored milk for an alcohol-free version that still carries the flavor.
• Swap the milk chocolate chunks for dark chocolate for a more bittersweet contrast against the sweet white chocolate filling.