Hazelnut Cheesecake

So, can y'all show me how you make your famous hazelnut cheesecake

We have our two cups of the chocolate cookie crumbs. And that was three quarters of a stick of butter

And here, I'll just take this and get all that out for you

Look at that, see? Another teaspoon was in there. Trying to elude us

Now, tell me girls, how'd y'all come up with the name Lulu's

We wanted to come up with a name that represented our grandmothers

Well, my grandmother's name was Elsie. Uh-huh. Mine's was Josephine. And we couldn't come up with a good combination of those two names

and Lulu just kind of dropped from the sky, and we both thought it was perfect

How'd y'all meet? We had a mutual friend, and so we'd all go out together, the three of us

and then the mutual friend went out of town for a month. So we went out almost every night that month together

And then we stayed really good friends, and we weren't quite as good a friend

So when the mutual friend that introduced y'all came back, she was no longer a friend

No, she was. Rebecca, if you want to wash your hands. Yes, thank you

Janine and I can get this in the oven for you. I'm assuming that y'all bake it off a little bit

325 degrees for about 12 to 15 minutes. Okay, 12 to 15 minutes, 325 degrees

I am so ready for y'all to get your cake in the oven

Let's make this cheesecake. So y'all start making the filling. Okay. I'm gonna take my cookies out of the oven

Okay. So we've got four eight-ounce packages of cream cheese. Yes, you're starting it the way I like it

So 32 ounces altogether. Okay. And Janine's gonna beat that up. And then once that gets beat up a little bit

we gonna add a cup of sugar Uh You know the pan needs to be buttered for the Oh right We need to butter our crust pan Thank you

And now we're not going to add our sugar until you got that beat up, Janine

You always want your cream cheese at room temperature. Yes. It makes it so much easier

Right, it makes it so much easier. I think we can put the sugar in now

Okay. It looks good. And you don't want but one cup of sugar? One cup of sugar. Okay

Just level that off. Let's go again. I saw your garbage. So that's not real sweet

Well, the liqueur later is kind of sweet, so that'll sweet it up some more. Okay

At some point, you might want to stop and scrape down the sides and make sure it's all mixed in good

Okay. And how many eggs are y'all going to need? We're going to need three eggs

Let's get that ready. It's a fancy mixer. It's all electronic. I'm used to flipping a, you know, just a little tire lower

What kind of heat? Are you used to using that? Oh, it's moved beyond that, but it has..

I was gonna say, you look so much younger, Janine. Here. Oh, thank you

I'll do that for you. One at a time. There we go

These are your own chicken eggs? Yes. Oh. From the food. Look how great these yolks are

They're beautiful. You know, there is just nothing like having your fresh organic eggs every morning waiting on you. Nice

All right, you ready? Yes. Coming in with our two-thirds cup of sour cream

How much? Two-thirds of a cup. One. Two. Well Rebecca now you have put tinfoil around that Why have you done that We gonna bake our cheesecake in a water bath so it stay nice and creamy So we don want the water to get into the crust Yeah Because those pans aren airtight So just insurance

You wrapped it in insurance. OK. All right, now that's a hazelnut laqueur

This is hazelnut laqueur. We're going to put a half a cup. May I smell it before you put it in? Yes

I just love the smell of hazelnut. You can air that in for her slowly

Mmm. Smells so good. Well, just tell me, Janine, when you want me to start adding

Okay, I'm ready. Okay. There we go. It's looking nice and smooth. Yeah

Now, do you girls have any tips that you can give to everybody out there making cheesecake

cake because sometimes people can have problems with them, like cracking. That's the water bath

The top's cracking. The water bath is great for that. Yes. It keeps it from cracking

And then also you're going to have to let it cool once it comes out of the oven

Yes. For quite a while. If you put it in hot, it'll crack almost immediately

Okay. So let it cool down to room temperature after you've taken it out

This is more, it's not New York style at all. You know how those are kind of dry

This one's very creamy. I can't hardly wait to taste it. That looks good

What did I do? Get it all? I think you did pretty dadgum good. Okay

You didn't leave much for us to lick, Rebecca. And then I just sorta, you know

hit it on the top with my special to smooth it out. Yeah. All right

So you want the water right in the side Try not to splash it up inside the tinfoil So y have the boiling hot water so it got that head start

Right. I think you're good because you're about to get to the top layer of that foil. Okay, that's good

So, thank you, Janine. Now, what temperature for how long? 325 for an hour

So, Janine, why don't you get the cheesecake out of the fridge? Sure

Oh, so pretty. All right, and y'all still have to make the chocolate thingies

Oh, the hazelnut marbles are made. Oh, they are made. Already made

You must have brought those in that sack of goodies. We did. Look how cute these are

Oh, my gracious. If you have to eat one, you have to eat one

I'm going to wait and taste mine with a cheesecake. Okay. All right, here's our cake platter

Oh, lovely. So y'all do your thing to that, okay? Okay, we're just gonna leave this on the bottom for now

because I think we could possibly make a big mess. Yes. Yes

Do you want to decorate this? All right. So we just have some fun with some chocolate sauce on top

Yes, have fun with it. Then we're just gonna decorate it with our hazelnut marbles

We can both do some decorating. Yes. These are just beautiful. Thank you

All right, girls, let's try that cheesecake

Oh, yum. Uh-oh, some whipped cream fell on mine. Thank you. Thank you

Bon appetit. Bon appetit. It's delicious. Oh, thank you

I love hazelnut