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  • 19-12-02 09:28
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Chocolate-Hazelnut Cheesecake

Creamy, thick chocolate cheesecake is made even more decadent with chocolate-hazelnut spread. It's topped with a mound of freshly whipped cream and a flurry chocolate shavings.

 

Crust

1 package (9 oz.) chocolate wafer cookies (such as Nabisco)

2 oz. package chopped hazelnuts

1/2 cup unsalted butter, melted

1/4 teaspoon fine grain sea salt

 

Filling

2 cups (12 oz. package) semisweet chocolate chips

32 oz. (4 packages) cream cheese, softened

2 cups granulated sugar

4 large eggs

1 tablespoon unsweet cocoa powder

1 tablespoon hazelnut liqueur (or 2 teaspoons vanilla extract)

2 cups full fat sour cream

 

Toppings

3/4 cup chocolate-hazelnut spread (such as Nutella)

3/4 cup heavy cream, whipped to stiff peaks

2 oz. chocolate shavings

 

Make the crust: Preheat the oven to 325°F.

 

Place the chocolate wafer cookies and chopped hazelnuts in the bowl of a food processor. Pulse them to fine crumbs. Transfer to a large mixing bowl and add the melted butter and salt. Mix together and press into the bottom of a 10-inch springform pan. Bake for 10 minutes. Cool completely on a wire rack, about 30 minutes.

 

Make the filling: Place the chocolate chips in a microwave safe bowl and heat in the microwave on high at 30 second intervals, stirring between heating, until the chips are melted and stirred smooth. Set aside

 

Beat the cream cheese in the bowl of an electric mixer at medium speed until smooth. Gradually add the sugar until well blended. Add the eggs, one at a time, beating on low speed until blended after each addition. Add the melted chocolate, cocoa powder and hazelnut liqueur (or vanilla). Beat at low speed until combined. Add the sour cream and stir together with a large rubber spatula. Pour into the prepared crust.

 

Bake for 1 hour 20 minutes, or until the cheesecake is set at the edges with just a slight wobble in the center. Remove from the oven and let cool completely in the pan. Refrigerate until firm, about 4 hours or overnight.

 

Run a small knife between the cheesecake and springform pan, and loosen the collar; remove the collar. Just before serving, top the cheesecake with the chocolate-hazelnut spread, the whipped cream and the chocolate shavings.

 

- see more at http://frame.bloglovin.com/?post=7216928203&blog=2242905&frame_type=none


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ca10e09aecdab565fb074aaa5f6525fa_1575246

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