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My review
Heavenly Chipped Chocolate and Hazelnut Cheesecake
71
JJOHN32
"A chocoholic's dream. Something for a very special occasion."
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Ingredients
3 h servings 638Original recipe yields 12 servings (1 9-inch cheesecake)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 300 degrees F (150 degrees C).
- Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Transfer ground chocolate to a mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in preheated oven for 15 minutes. Allow to cool.
- Raise oven temperature to 350 degrees F (175 degrees C).
- In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. 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 degrees F (175 degrees C) oven for 1 hour. Let cake cool in oven for 1 hour. Remove outer ring from pan; allow cake to cool completely.
- Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate and chill until set.
- Stir the sour cream into the remaining melted chocolate and mix well. Add 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate-dipped hazelnuts.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 6374 Ratings
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Most helpful positive review
12/22/2003
This is a fantastic cheesecake...very elegant and rich. I used crushed Oreos instead of chocolate chips and vanilla wafer crumbs on the crust, and the toasted hazelnuts added a perfect touch! I ...
Most helpful critical review
12/26/2011
This cheesecake is average. First, the chocolate topping completely overwhelms the cheesecake itself. Second, the cheesecake part is really kind of meh, it's on the softer side and I don't reall...
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12/22/2003
This is a fantastic cheesecake...very elegant and rich. I used crushed Oreos instead of chocolate chips and vanilla wafer crumbs on the crust, and the toasted hazelnuts added a perfect touch! I ...
12/7/2003
I wavered between giving this recipe 4 stars or 5. Overall the cheesecake turned out fabulous and everyone loved it! My biggest problem with it is that there was too much semi-sweet chocolate f...
12/17/2002
Be warned, everyone will think you had this cake professionally made. It's very easy to make and everyone absolutely loved it. I recommend using a blender for all crushing. I already have three ...
4/22/2006
Great cheesecake. I had some fun, and used milk chocolate in the crust, semisweet chocolate in the filling and the glaze, and then drizzled it with dark chocolate. Check out the picture, it turn...
7/24/2009
If you have never made a cheesecake, this is a great recipe for you! It doesn't require the daunting "water bath" that most cheesecakes require. I'm giving it a 5 because of the fairly easy pre...
3/2/2005
When I make it again, I'm probably going to use mini chocolate chips rather than bothering to chop up the larger ones. Other than that, a great recipe!
12/26/2011
This cheesecake is average. First, the chocolate topping completely overwhelms the cheesecake itself. Second, the cheesecake part is really kind of meh, it's on the softer side and I don't reall...
6/22/2010
I made this for a dessert contest at work. Only homemade desserts were allowed in the competion. I was so upset when I didn't win and later when I asked the judges why I didn't win or even plac...
4/7/2006
Absolutely Fabulous. I really loved the crust (sans chocolate), I think I'll substitute this crust for any graham ones I come across. Besides omitting the chocolate from the crust, I also used K...