How To make Hazelnut Chocolate Cheesecake
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*Use Graham Cracker Crumb Crust found under Crust Variations. *Use Basic Recipe With just a few adjustments to our basic recipe, you'll have this even richer chocolate and hazelnut flavored cake studded with chocolate chunks. Try it with a hazelnut/chocolate grahma craker-crumb crust and you'll be craving seconds. In heatproof bowl set over hot, not simmering, wter, combine heavy cream from basic recipe with 3 oz chopped semisweet chocolate. Heat, stirring frequently, until mixture is melted and smooth. Remove from heat; cool slightly. Stir into cream cheese, sugar and flour mixture until smooth. Proceed with recipe as directed, stirring 1/2 cup finely ground, lightly toasted hazelnuts and 3 oz coarsely chopped semisweet chocolate into batter at end. Pur into prepared pan. Bake as directed. Drizzle chilled cheesecake with store-bought chocolate sauce and garnish with hazelnuts, if desired. Source: Women's World Nov.5, 1996 Typos by Sarah Gruenwald sitm@ekx.infi.net
How To make Hazelnut Chocolate Cheesecake's Videos
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Ingredients:
For the crust:
10oz (280g) chocolate biscuits / graham crackers
7 tablespoons (100g) butter, melted
For the filling:
2½ cups (560g) cream cheese
2/3 cup (85g) powdered sugar
1½ cups (470g) Nutella
1 tablespoon cocoa powder
1 teaspoon vanilla extract
For the Nutella ganache:
1/3 cup (80ml) heavy cream
2/3 cup (200g) Nutella
Directions:
1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 8-inch (20-21 cm) springform pan. Refrigerate while making the filling.
2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add Nutella, cocoa powder and vanilla extract. beat again until smooth and creamy.
3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake.
4. Prepare the ganache: place the Nutella in a large bowl and set aside. in a small saucepan bring heavy cream to a simmer, remove from heat and pour over the Nutella. Let stand 1-2 minutes and stir until ganache is smooth.
5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache.
6. Freeze for two hours before serving.
• For esthetic look, before you remove the springform pan, run a knife around the outer edge of the cheesecake to loosen it from the pan. Then remove the sides of the springform pan.
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Chocolate Hazelnut Cheesecake | Sundaebake
Chocolate Hazelnut Cheesecake
Recipe
100g biscuits crumbs
30g desiccated coconut
45g hazelnuts, chopped
60g butter, melted
500g cream cheese
160g caster sugar
50ml orange juice
zest of 1 orange
3 tsp gelatine, dissolved in 60ml boiling water
100g dark chocolate, melted
250ml cream, whipped
1. Combine the biscuit crumbs, coconut, hazelnuts and butter in a bowl and stir till combined. Press into a lined 22cm springform tin. Refrigerate until needed.
2. Beat together the cream cheese and sugar until smooth. Add the juice, zest and gelatine, mix till combined. Mix in the melted chocolate, then fold through the whipped cream.
3. Pour the mixture into the springform tin. Refrigerate for at least 3 hours or overnight until set. Decorate with extra chocolate and hazelnuts.
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Nutella Cheese (No bake!)
The best way to get a serious Nutella fix in a cheesecake? Make it NO BAKE. Preserves the Nutella flavour better. Triple hit of Nutella also helps: in the mousse-like cream cheese filling, the ganache topping and a drizzle to finish it off!
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Nutella Chocolate Cheesecake Recipe
Smooth baked Chocolate Nutella cheesecake with a crispy OREO crust and a fresh strawberry topping! It does not get better than this!
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Gino D'Acampo's No-Bake Chocolate and Hazelnut Cheesecake | Gino's Italian Express
Riding on horseback through vineyards and hazelnut groves in Piemonte, Gino D'Acampo prepares a scrumptious chocolate and hazelnut cheesecake using local ingredients. Watch now on ITV Hub:
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