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| Heavenly Chipped Chocolate and Hazelnut Cheesecake |
"A chocoholic's dream. Something for a very unique occasion."
Ingredients :
- 1/3 cup semisweet chocolate chips
- 1 half of cups vanilla wafer crumbs
- three/4 cup hazelnuts - toasted, skinned and coarsely chopped
- 2 tablespoons white sugar
- three tablespoons butter, melted
- three (eight ounce) packages cream cheese, softened
- 1 cup white sugar
- 3 eggs, lightly overwhelmed
- 3 tablespoons hazelnut liqueur
- 1 cup semisweet chocolate chips
- 2/3 cup semisweet chocolate chips
- thirteen skinned, toasted hazelnuts
- 1/four cup sour cream, room temperature
- 1 tablespoon hazelnut liqueur
Instructions :
| Prep : 1H | Cook : 12M | Ready in : 3H |
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- Preheat oven to 300 ranges F (150 ranges C).
- Using a blender or a meals processor, finely chop 1/3 cup semisweet chocolate chips. Transfer ground chocolate to a blending bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well blended. Press onto the bottom and up the perimeters of a 9 inch springform pan. Bake in preheated oven for 15 mins. Allow to cool.
- Raise oven temperature to 350 ranges F (a hundred seventy five ranges C).
- In a massive bowl, beat the cream cheese till fluffy. Gradually add 1 cup white sugar; blend properly. Add the eggs and three tablespoons liqueur. Mix until well combined. Coarsely chop 1 cup of the semisweet chocolate chips, and stir the chocolate into the cream cheese aggregate. Pour batter into the cooled crust.
- Bake in preheated 350 tiers F (175 ranges C) oven for 1 hour. Let cake cool in oven for 1 hour. Remove outer ring from pan; permit cake to cool absolutely.
- Melt 2/three cup semisweet chocolate chips over warm (no longer boiling) water. Stir till smooth. Dip 13 hazelnuts into the chocolate, covering one-1/2 of every nut. Shake off the extra chocolate. Place on a waxed-paper lined plate and kick back till set.
- Stir the bitter cream into the closing melted chocolate and mix well. Add 1 tablespoon liqueur. Spread glaze on pinnacle of the cooled cheesecake. Garnish with chocolate-dipped hazelnuts.
Notes :
- Reynolds® parchment may be used for less difficult cleanup/removal from the pan.
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