Chocolate and Hazelnut Cheesecake

Christmas is around the corner and you might be looking for Christmas Recipes? Here is one of such recipes which you will certainly like.

This recipe is every chocoholic’s dream (or perdition). You can use chocolate or hazelnut liqueur or a combination of both in this cake. Ideal as a desert with a vanilla ice cream ball on top, for Christmas or for New Year’s Eve.
This recipe is for twelve servings.

Ingredients

  • 2 cups semisweet chocolate chips
  • 1 ½ cups vanilla wafer crumbs
  • ¾ cup toasted, ground hazelnuts
  • 2 tablespoons white sugar
  • 3 tablespoons butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 eggs, beaten
  • 3 tablespoons hazelnut liqueur
  • 13 skinned, toasted hazelnuts
  • 4 tablespoons sour cream
  • 1 tablespoon hazelnut liqueur

Preparations

  • Use 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 (margarine suits too). Mix all together until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. If is not a Teflon pan, butter and flour it very well. Bake in a preheated to 300 degrees F (150 degrees C) oven for 15 minutes. Remove from oven and cool.
  • In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix very well.  Add the eggs and 3 tablespoons liqueur. Mix all ingredients until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture while stirring. Pour batter into the cooled crust.
  • Bake in a preheated oven for 1 hour. Do no hurry up the batter. Preheat the oven to 350 degrees F (175 degrees C). Once cooked, let it cool for an addition hour. Remove outer ring from pan. Then, let cool completely.
  • Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. You can use microwave instead, by using  20% power for two to three minutes. 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.
  • To the remaining melted chocolate, add sour cream and mix well. Stir in 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.

You can also prepare a Kids version of this cake. Just replace liquor with cocoa milk or the same amount of light decaffeinated coffee.

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