Heavenly Chipped Chocolate and Hazelnut Cheesecake Tasty Recipes

Cook and World

Wednesday, July 23, 2014

Heavenly Chipped Chocolate and Hazelnut Cheesecake

"A chocoholic's dream. Something for a very special occasion."

Ingredients :

1/three cup semisweet chocolate chips
1 1/2 cups vanilla wafer crumbs
3/4 cup hazelnuts - toasted, skinned and coarsely chopped
2 tablespoons white sugar
3 tablespoons butter, melted
three (eight ounce) programs cream cheese, softened
1 cup white sugar
three eggs, lightly crushed
three tablespoons hazelnut liqueur
1 cup semisweet chocolate chips
2/3 cup semisweet chocolate chips
thirteen skinned, toasted hazelnuts
1/four cup bitter cream, room temperature
1 tablespoon hazelnut liqueur

Instructions :

Prep : 1H	Cook : 12M	Ready in : 3H

Preheat oven to three hundred tiers F (one hundred fifty ranges C).
Using a blender or a food processor, finely chop 1/three 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 mixed. Press onto the lowest and up the sides of a nine inch springform pan. Bake in preheated oven for 15 minutes. Allow to chill.
Raise oven temperature to 350 stages F (a hundred seventy five tiers C).
In a large bowl, beat the cream cheese till fluffy. Gradually upload 1 cup white sugar; blend properly. Add the eggs and 3 tablespoons liqueur. Mix until well mixed. Coarsely chop 1 cup of the semisweet chocolate chips, and stir the chocolate into the cream cheese mixture. Pour batter into the cooled crust.
Bake in preheated 350 levels F (one hundred seventy five levels C) oven for 1 hour. Let cake cool in oven for 1 hour. Remove outer ring from pan; allow cake to cool absolutely.
Melt 2/three cup semisweet chocolate chips over warm (not boiling) water. Stir till clean. Dip thirteen hazelnuts into the chocolate, overlaying one-half of of each nut. Shake off the extra chocolate. Place on a waxed-paper coated plate and chill till set.
Stir the bitter cream into the final 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 can be used for less complicated cleanup/removal from the pan.

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