Hazelnut and Chipped Chocolate Cheesecake
Recipe information
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Cooking:
5 min.
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Servings per container:
12
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Source:

Ingredients for - Hazelnut and Chipped Chocolate Cheesecake

1. Semisweet chocolate chips - 2 cups
2. Vanilla wafer crumbs - 1 ½ cups
3. Toasted, ground hazelnuts - ¾ cup
4. White sugar - 2 tablespoons
5. Butter, melted - 3 tablespoons
6. Cream cheese, softened - 3 (8 ounce) packages
7. White sugar - 1 cup
8. Eggs, beaten - 3
9. Hazelnut liqueur - 3 tablespoons
10. Skinned, toasted hazelnuts - 13
11. Sour cream - 4 tablespoons
12. Hazelnut liqueur - 1 tablespoon

How to cook deliciously - Hazelnut and Chipped Chocolate Cheesecake

1. Stage

Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in a preheated 300 degrees F (150 degrees C) oven for 15 minutes. Cool.

2. Stage

In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture. Stir. Pour batter into the cooled crust.

3. Stage

Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.

4. Stage

Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set.

5. Stage

To the remaining melted chocolate, add sour cream. Mix well. Stir in 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.