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