Columbia Empire Farms Recipes

Joe Parson’s Chocolate Hazelnut Cheesecake

Allergy Egg, Milk, Peanuts, Soy, Tree Nuts, Wheat
Meal type Dessert
Misc Child Friendly, Gourmet, Serve Cold
Occasion Birthday Party, Casual Party, Formal Party
Joe Parsons is our chef at Columbia Empire Farms. When it comes to perfecting a recipe or creating a fantastic new recipe there's no one quite like Joe. He's an expert at creating delicious ways to use Columbia Empire Farms Berry Preserves & Syrups, Hazelnuts, and our own premium Smoked Wild Salmon.


  • 48oz Cream Cheese (At room temp)
  • 1.5 cups Granulated Sugar
  • 3 heaped tablespoons Dutch Coco powder
  • 4 Eggs
  • Zest 1 orange
  • 1.5 cups Columbia Empire Farms Chopped Raw Hazelnuts
  • 1 bottle Columbia Empire Farms Black Raspberry Syrup


Step 1
Place oven rack to the middle position, and preheat the oven to 375 degrees. Set aside a 9-inch springform pan and a large roasting pan. Bring a kettle of water to a boil for the water bath.
Step 2
Meanwhile, with an electric mixer on medium speed, beat cream cheese until smooth. Slowly add sugar until combined. Blend mixture on high speed until light and fluffy, (7-10 min.) Reduce speed to low and add cocoa slowly until blended. Stop and scrape sides and bottom of bowl with a rubber spatula to make sure the mixture is completely combined.
Step 3
With the mixer on medium speed, add eggs, one at a time, beating until just incorporated and scraping down the bowl after each addition. Remove mixer from bowl, and fold in orange zest and hazelnuts.
Step 4
Pour batter into the springform pan. Set roasting pan on even rack, set the springform pan in it, and pour enough boiling water into roasting pan to come halfway up the side of the springform pan. Bake until the perimeter of the cake is set but the center slightly jiggles when pan is tapped, 1 to 1 1/2 hours. (If the top begins to darken too much, cover lightly with foil and finish baking). The cheesecake may rise above the springform rim but will settle when cooling.
Step 5
Remove from oven to a wire rack and let cool completely. Cover with plastic wrap. You may need to insert 2 to 3 toothpicks in cheesecake to keep the plastic wrap from touching surface. Refrigerate until well chilled, at least four hours, preferably over night. Serve each slice in a pool of Black Raspberry Syrup. Bon Appetit!