Heavenly Chipped Chocolate And Hazelnut Cheesecake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A chocoholic's dream. Ingredients:
2 cups semisweet chocolate chips |
1 1/2 cups vanilla wafer crumbs |
3/4 cup toasted, ground hazelnuts |
2 tablespoons white sugar |
3 tablespoons butter, melted |
3 (8 ounce) packages cream cheese, softened |
1 cup white sugar |
3 eggs, beaten |
3 tablespoons hazelnut liqueur |
13 skinned, toasted hazelnuts |
4 tablespoons sour cream |
1 tablespoon hazelnut liqueur |
Directions:
1. Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips.
2. Place in a small mixing bowl.
3. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine.
4. Mix until well combined.
5. Press onto the bottom and up the sides of a 9 inch springform pan.
6. Bake in a preheated 300 degrees F oven for 15 minutes. Cool.
7. In a large bowl, beat the cream cheese until fluffy.
8. Gradually add 1 cup white sugar; mix well.
9. Add the eggs and 3 tablespoons liqueur. Mix until well blended.
10. Coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture.
11. Stir. Pour batter into the cooled crust.
12. Bake at in a preheated 350 degrees F oven for 1 hour.
13. Let cake cool for 1 hour.
14. Remove outer ring from pan.
15. Then let cool completely.
16. Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth.
17. Dip 13 hazelnuts into the chocolate, covering one-half of each nut.
18. Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set.
19. To the remaining melted chocolate, add sour cream.
20. Mix well. Stir in 1 tablespoon liqueur.
21. Spread glaze on top of the cooled cheesecake.
22. Garnish with chocolate dipped hazelnuts.
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