adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gianduja Chocolate Cheesecake
Gianduja Chocolate Cheesecake
0 Likes
Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
165 minutes
Indulgent hazelnut cheesecake with gianduja chocolate and mascarpone cheese, or opt for semi-sweet chocolate and cream cheese with hazelnut liqueur for a more affordable option. Decadently delicious, serve in small portions.
Ingredients:
  • 4 sheets phyllo dough
  • 8 ounces gianduja chocolate, chopped
  • 1 (1 ounce) square unsweetened chocolate, chopped
  • 2 pounds mascarpone cheese
  • 0.75 cup white sugar
  • 4 egg yolks
  • 0.25 cup hazelnut liqueur
  • 4 egg whites
Instructions:
  • Preheat oven to 300 degrees F (150 degrees C) and butter a 9-inch springform pan. Place one sheet of phyllo dough in the pan, allowing edges to overhang. Brush with butter, add another sheet, and repeat layering process with remaining phyllo, ending with a final buttering. Use a light touch with the butter to cover the pan with a damp cloth.
  • Heat gianduia chocolate and unsweetened chocolate in a double boiler until melted and smooth, stirring occasionally. Remove from heat and let cool to lukewarm.
  • In a large bowl, smoothly beat mascarpone cheese until no lumps remain. Gradually mix in the sugar, then add egg yolks one at a time, fully incorporating each before adding the next. Finish by beating in melted, cooled chocolates and liqueur.
  • Whisk the egg whites until they form soft peaks - be gentle and don't overdo it. Gently fold 1/3 of the egg whites into the cheese mixture, then swiftly fold in the rest until well combined. Pour the filling into the pan lined with phyllo dough, tucking the edges to create a rim.
  • Bake the dish in the preheated oven for 45 to 60 minutes, or until the filling is set but still slightly loose in the center. Once the cake looks done, turn off the oven, prop the door open with a wooden spoon, and allow the cake to sit in the oven for an additional hour. Chill the cake in the refrigerator until completely set.

Similar Recipes