White Chocolate Gianduia Cheesecake

• For the bottom layer:
• SHORTBREAD DOUGH
• *40 oz. Butter
• *18 oz. Sugar
• *8 oz. Confectioners'Sugar
• *5 tsp. McCormick Vanilla
• *23 oz. Swans Down Cake Flour
• *2 1/2 tsp. Baking Powder
• HAZELNUT GIANDUIA
• *12 oz. Hazelnuts, shelled
• *5 oz. melted Butter
• *12 oz. White Chocolate (Felchlin - Swiss, my brand)
• *3/4 cup Heavy Cream
• *190 ml. McCormick Hazelnut Extract
• *3/4 cup Heavy Cream, whipped
• CHEESECAKE BATTER:
• *24 oz. Philadelphia Cream Cheese
• *4 oz Sugar
• *2 tblsp. All Purpose Flour
• *2 whole Eggs
• *2 Egg Yolks
• *1 tblsp. McCormick Vanilla
• *2 tblsp. Heavy Cream

1. GIANDUIA:
2. *Grind Hazelnuts in Cuisinart, pour into seperate bowl
3. *Melt butter, combine well with Hazelnuts
4. *Grind White Chocolate in Cuisinart, pour into a saucepan, add
5. *Heavy Cream, melt both, add
6. *Franjelico, Hazelnut extract, combine mixture with hazelnut/butter mix.
7. *Refrigerate for 2 hours.
8. Before ready to use for the cake, take out of fridge,
9. *whip heavy cream, fold under Gianduia.
10. PREPARE THE SPRINGFORM:
11. *Brush margins of bottom of pan with Vegetable Oil. (Keeps the Parchment from moving)
12. *Place a piece of parchment on top.
13. *Place outer ring of the pan on top of the bottom and snap into place.
14. *Use a stick of butter and cover the sides of the pan and the parchment lightly.
15. PRE-HEAT OVEN TO 350 DEGREES
16. ALL INGREDIENTS SHOULD BE WEIGHED IN ADVANCE AT THE READY
17. SHORTBREAD:
18. *Soften butter to room temperature
19. *In KITCHEN AID with Paddle, beat butter, sugars until fluffy, add vanilla.
20. Combine flours, baking powder and spoon into batter and just combine.
21. Weigh out 11 oz., press onto Saran Wrap to a this disk, refrigerate until nearly hard.
22. *Press dough onto the springform evenly, bake for 12 min. until slightly golden.
23. *Take out and lower the temperature to 275 degrees.
24. CHEESECAKE BATTER
25. *Combine Cream Cheese + Sugar in Kitchen Aid with Paddle, add
26. *remaining ingredients one at at a time.
27. When combined,
28. *spoon Gianduia into the mixture at low speed, combine well.
29. Pour batter onto the shortbread, bake at 275 degr. for 55 min.
30. Turn off oven, leave cake in for 20 min. more with the door closed.
31. Take out, let cool, then freeze.
32. When ready to use, defrost slightly, unmold and cut.

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Taken from www.epicurious.com/recipes/member/views/white-chocolate-gianduia-cheesecake-1210962 (may not work)