We hosted a pop up dinner at our tasting room in September (2023). Chef Candice, owner of Club Sup Sup created an incredible menu to pair with our wines. She chose to pair her Hazelnut Cheesecake with our 2021 Classic Cabernet Franc and it was a major hit! Below find this incredible recipe! The original recipe can be found here

Hazelnut Cheesecake

Polvorones Cookie Crust

1.2 cups Polvorones Cookies* (Can substitute Polvorones with Sugar Cookies)
4 Tb melted Butter
Hazelnut Cheesecake Layer
32 oz cream cheese, softened
1/4 cup granulated sugar
4 large eggs
1 1/2 cups Nutella Spread
1 cup Heavy Cream
1 /2 tsp salt

Hazelnut Ganache
2 Tb Nutella
1 Tb Heavy Whipping Cream

1- Preheat Oven to 400F. Meanwhile wrap a 9-inch springform cheesecake pan in aluminum foil and set aside. This is to prevent leakage. Place an inch of water in a 10 to 12-inch cake pan to create a water bath.

2- In a food processor (or by hand) crush cookies and combine with butter to form the crust. Press evenly across the bottom of the cheesecake pan, pulling some of the crust up the sides. Bake for 10 minutes and allow to cool.

3- Lower oven to 375F.

4- In a stand mixer (or with a hand mixer) with a paddle attachment, cream the butter and sugar on high. Scrape sides of the bowl and then with mixer on a lower setting, add one egg at a time. Stir and scrape the bowl after each egg.

5- Add the Nutella, heavy cream, and salt. On a low speed, beat mixture until smooth.

6- Pour into the prepared pan with cooled cookie crust and place pan into the water bath. Bake for 15 minutes and then without opening the oven door, lower the temperature to 325F and bake for an additional 50-60 minutes, or until set. (Should still jiggle slightly in the center)

7- Once ready, turn the oven off and crack the oven door. Leave the cheesecake inside for 20 minutes to allow to set without cracking.

8- Remove cheesecake from the oven, the water bath, and allow to cool for 60 minutes at room temperature. When pan is able to be handled, also remove the foil. When ready, cover the top of the cheesecake with paper towels and loosely cover pan plastic wrap. Cool in fridge overnight, or for at least 4 hours.

9- While the cheesecake is cooling, make the ganache by combining Nutella and heavy cream in a small pan and melt until combined and smooth. Allow to cool slightly before pouring over the cheesecake.

**Serve cheesecake with Ganache, toasted Hazelnuts, and a dollop of Plum or Blackberry Jam

hazelnut cheesecake and Dracaena Wines Cabernet Franc
recipe courtesy of Chef Candice