Hazelnut Cheesecake Roulade

Serves 12

This is an involved recipe, but it yields some spectacular results. It will be the dessert that everyone talks about at this year's holiday party.

Ingredients

Cheesecake:
1 1/2 lbs cream cheese, at room temperature
1 cup granulated sugar
1 1/2 tsp vanilla extract
1/4 cup fresh lemon juice
3 large eggs
1/2 cup heavy cream
2 cups hazelnuts, roasted, skinned, cooled, roughly chopped

Apricot Sauce:
1 cup granulated sugar
1 cup water
11 oz dried apricots
1 cup apple juice, divided

Orange Dream Cream:
1 Tbsp water
1 tsp powdered gelatin
2 cups creme fraiche
1 Tbsp granulated sugar
1 tsp vanilla extract
2 Tbsp heavy cream
2 Tbsp frozen orange juice concentrate, thawed

To Roast Hazelnuts:
– Position a rack in the center of the oven and preheat to 275° F.
– Spread the hazelnuts in a single layer on a baking sheet and roast for 20 to 30 minutes, stirring 2 or 3 times until their skins crack.
– To remove skins, rub nuts while still warm with a rough cloth between your hands.
– Allow to cool, then chop roughly.

Make Creme Fraiche:
– Combine 2 cups heavy cream with 1 cup buttermilk in small saucepan.
– Heat gently over very low heat to 85° F.
– Pour into small bowl and partly cover.
– Let sit at room temperature, about 8 hours, until thickened.
– Stir to recombine, if necessary, and store tightly covered, in the refrigerator until needed.

Make the Cheesecake:
– Position a rack in the center of the oven and preheat to 300° F.
– Spray the bottom and sides of a 10 1/2" x 15 1/2" jellyroll pan well with nonstick vegetable spray.
– Line the pan with aluminum foil with an overlap of about 2" on each of the long sides of the pan.Spray the aluminum foil surface well. Wait a minute or two and spray it well again.
– In the 4 1/2 quart bowl of a heavy duty electric mixer, using the paddle attachment, beat the cream cheese at low speed for about 3 minutes, until light and creamy. Scrape sides well with a rubber spatula and beat again about 1 minute.
– Gradually add the sugar in a steady stream and beat at medium speed until blended.
– At low speed, slowly blend in the vanilla and lemon juice.
– Add the eggs, one at a time, beating well after each addition. Using a rubber spatula, scrape down the side of the bowl and beat for 30 seconds.
– Add the heavy cream and beat until thoroughly combined and smooth, about 1 minutes.
– Pour the mixture into the prepared pan. Smooth the top evenly with a spatula. Bake the cheesecake about 1 hour, until the center is set. Remove the cheesecake from the roasting pan and cool on a wire rack. When the cheesecake is completely cool, wrap the pan in aluminum foil and refrigerate overnight.
– Before final assembly, place the cheesecake in the freezer for 30 minutes.Remove from freezer and place on a flat surface with the long end toward you. Begin to roll up the cheesecake jelly roll fashion, while also peeling the aluminum foil from the cheesecake. Work delicately but forcefully and do not worry if cracks appear.
– Pat the hazelnuts onto the cheesecake, covering all surfaces. If the hazelnuts do not stick at first, wait about 10 minutes and try again.
– Return cheesecake to the freezer for 1 hour.
– Using a knife dipped in very hot water, cut the cheesecake into 8 slices. Place each slice on a small square of aluminum foil, standing up on the side that was not covered with nuts. Chill until ready to serve.

Make the Apricot Sauce:
– In a heavy, noncorrosive saucepan, combine the sugar and water. Cook over low heat, stirring until the sugar dissolves.
– Add the apricots and stir to combine. Stir in 3/4 cup of the apple juice. Bring just to a boil cover and simmer over very low heat, stirring occasionally until the apricots are very soft, about 1 hour.
– Add the remaining apple juice if the apricot mixture becomes too thick and begins to stick. Remove from the heat and cool.
– Using a blender, puree the sauce. Transfer to a bowl, cover and reserve in the refrigerator.

Make the Orange Dream Cream:
– Place the water into a small stainless steel bowl and sprinkle the gelatin over it. Let it sit for a few minutes until the water is absorbed.
– In the 4 1/2 quart bowl of heavy duty electric mixer, using the paddle attachment, beat the creme fraiche, sugar and vanilla at medium speed until soft mounds appear, about 2 minutes.
– Set a small skillet, filled about 1/4 of the way up with water, over low heat. Set the gelatin in its stainless steel bowl inside the skillet so the gelatin will dissolve.
– Remove bowl from the heat and stir in the heavy cream and orange juice concentrate with a small rubber spatula.
– With the mixer running at medium speed, add the gelatin mixture to the creme fraiche mixture and whip until soft peaks form, about 3 minutes. Transfer the mixture to a nonreactive bowl, cover with plastic wrap, pressing lightly onto the surface and refrigerate for at least 2 hours.
– Pour about 3 Tbsp of the apricot sauce over half a dessert plate. Place the cheesecake roulade, still standing on the one side that was not covered with hazelnuts, just above the sauce at one end of the plate. With an ice cream scoop, place a scoop of orange dream cream next to the cheesecake roulade.

PRESENTATION NOTES:

Garnish the Orange Dream Cream with some freshly grated orange zest. Place a few fresh apricot slices along the edge of each serving plate and top with a fresh mint sprig, if desired.

© 2004 Arden Group, Inc. All Rights Reserved