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Chocolate Hazelnut Cheesecake

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  Cream cheese/Null 11 Ounce (1 Large Package Of 8 Ounce And 1 Small Of 3 Ounce, At Room Temperature)
  Sugar/Null 1⁄4 Cup (4 tbs) (Null)
  Egg/Null 1 Large (Null)
  Whipping cream/Null 1 1⁄2 Tablespoon (Null)
  Milk chocolate with hazelnuts/Null 8 Ounce (Gianduia)
  Hazelnut liqueur/1 tablespoon vanilla 1 1⁄2 Tablespoon (Null)

In a medium-size bowl, beat cream cheese and sugar with an electric mixer until fluffy.
Add egg and the 1 1/2 tablespoons cream; beat until smooth.
Set aside.
Coarsely chop chocolate with hazelnuts and place in the top of a double boiler.
Set over simmering water; stir until chocolate is melted.
Stir into cream cheese mixture; add liqueur and stir again.
Set a buttered 7-inch springform pan (at least 2 inches deep) on a large sheet of foil; fold foil around pan..
Pour cream cheese mixture into pan, then set pan in a slightly larger baking pan and place on center rack of a 350° oven.
Pour enough boiling water into larger pan to reach about two-thirds of the way up sides of springform pan.
Bake until cheesecake appears set in center when spring-form pan is gently shaken (about 55 minutes).

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2657 Calories from Fat 1681

% Daily Value*

Total Fat 188 g289.3%

Saturated Fat 112.6 g562.9%

Trans Fat 0 g

Cholesterol 643.7 mg214.6%

Sodium 1277.4 mg53.2%

Total Carbohydrates 205 g68.2%

Dietary Fiber 5.7 g22.9%

Sugars 184.8 g

Protein 42 g83.9%

Vitamin A 83.8% Vitamin C

Calcium 80.3% Iron 11.7%

*Based on a 2000 Calorie diet

Chocolate Hazelnut Cheesecake Recipe