---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Espresso Cheesecake
  Categories: Cheesecakes, Cakes
       Yield: 10 servings
  
            Crust
   1 1/2 c  Hazelnuts; chop/husk/toasted
     1/3 c  Sugar
       3 tb Unsalted butter; melted
       1 tb Cocoa powder; unsweetened
       1 c  Fresh brewed espresso
      24 oz Cream cheese; room t
            -emperature
   1 1/3 c  Sugar
   1 1/2 tb Cornstarch
     1/4 ts Salt
       3 lg Eggs; room temperature
       3 lg Egg yolks; room temperature
     1/3 c  Half and half
     1/4 c  Fresh lemon juice
       1 tb Coffee liqueur
   1 1/2 ts Lemon peel; grated
     1/2 ts Vanilla extract
  
   Recipe by: Bon Appetit August 1989
      Chocolate coffee bean candies -- optional
   
   For Crust:
        Preheat oven to 3250F. Wrap foil around bottom and up outsides of 9
   diameter springform pan. Mix all ingredients in a medium bowl until well
   blended. Press crust into bottom and up sides of prepared pan. Bake 10
   minutes. Cool on rack.
    For filling:
        Boil coffee in heavy small saucepan until reduced to 1/4 cup. Cool
   completely. Using electric mixer, beat cream cheese, sugar, cornstarch and
   salt in large bowl until smooth. Beat in eggs and yolks 1 at a time,
   stopping occaisionally to scrape down sides of the bowl. Mix in espresso,
   half and half, lemon juice, liqueur, lemon peel and vanilla. Pour filling
   into crust. Let stand 15 minutes at room temperature.
        Preheat oven to 3250F. Insert toothpick into any air bubbles that
   appear on surface of cheesecake. Place cheesecake in large baking pan. Add
   enough cold water to pan to come 3/4 up sides of cheesecake. Bake until
   cake edges are set but center still moves slightly when pan is gently
   shaken, approximately 1-1/2 hours.
        Remove cheesecake from water bath. Discard foil. Transfer cake to
   rack and cool. Cover and refrigerate until well chilled. (Can be prepared
   2 days ahead.) Spoon whipped cream into pastry bag fitted with medium star
   tip. Pipe rosettes of cream around top edge of cheesecake. Top each
   rosette with coffee bean and serve.
  
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