Chocolate Hazelnut Cheesecake
|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.
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).