Chocolate Hazelnut Cheesecake
This creamy cheesecake combines rich chocolate, toasted nuts, and a crunchy cookie base, perfect for celebrations or a special treat.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups (150 g) chocolate cookie crumbs Use chocolate cookies for a rich base.
- 6 tablespoons 6 tablespoons (85 g) unsalted butter, melted
For the cheesecake filling
- 680 grams 680 g cream cheese, softened Ensure cream cheese is at room temperature for easier mixing.
- 150 grams 150 g powdered sugar
- 3 large 3 large eggs (at room temperature)
- 1 cup 1 cup (240 ml) sour cream
- 1 teaspoon 1 teaspoon vanilla extract
- 115 grams 115 g semi-sweet chocolate, melted and slightly cooled
For the ganache
- 1/2 cup 1/2 cup (120 ml) cream Heat until hot but not boiling.
- 170 grams 170 g dark chocolate, chopped
For the garnish
- 1/2 cup 1/2 cup mixed nuts (almonds, walnuts, pecans), roughly chopped Use toasted nuts for enhanced flavor.
Instructions
Prepare the base
- Preheat the oven to 160°C (325°F). Mix the cookie crumbs with the melted butter until evenly combined.
- Press the mixture into the bottom of a 9-inch springform pan in an even layer. Bake the crust for 10 minutes, then let it cool.
Cheesecake filling
- In a bowl, beat the cream cheese with the powdered sugar until smooth and free of lumps.
- Add the eggs one at a time, mixing on low speed after each.
- Stir in the sour cream and vanilla until well blended.
- Fold in the melted semi-sweet chocolate until the batter is uniform.
- Pour the filling over the cooled crust.
Baking
- Wrap the outside of the springform pan in aluminum foil to protect it from water.
- Place the pan inside a larger baking dish and pour hot water into the larger dish until it reaches about 1 inch up the side of the springform pan.
- Bake for 60-70 minutes. The center should still jiggle slightly when you gently shake the pan.
- Turn off the oven and leave the door ajar; let the cheesecake cool in the oven for 1 hour.
- Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Prepare the ganache
- Heat the cream in a small saucepan until it is hot but not boiling.
- Put the chopped dark chocolate in a bowl, pour the hot cream over it, and let it sit for 2 minutes.
- Whisk until smooth and glossy.
- Pour the ganache over the cooled cheesecake and spread gently.
Garnish and serve
- While the ganache is still soft, sprinkle the chopped mixed nuts and extra chocolate pieces on top.
- Let the cheesecake rest for 30 minutes so the ganache firms slightly before slicing.
Notes
Chill the cheesecake for at least 4 hours or overnight for the best slices. For variations, swap mixed nuts for toasted hazelnuts and add hazelnut spread to the batter.