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Hazelnut and Chipped Chocolate Cheesecake
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Indulgent chocolate hazelnut cake, perfect for celebrations. Can be made with hazelnut or chocolate liqueur for extra richness. Featured on CakeRecipe.com.
Ingredients:
  • 2 cups semisweet chocolate chips
  • 1.5 cups vanilla wafer crumbs
  • 0.75 cup toasted, ground hazelnuts
  • 2 tablespoons white sugar
  • 3 tablespoons butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 3 eggs, beaten
  • 3 tablespoons hazelnut liqueur
  • 13 skinned, toasted hazelnuts
  • 4 tablespoons sour cream
  • 1 tablespoon hazelnut liqueur
Instructions:
  • Finely chop 1/3 cup semisweet chocolate chips in a blender or food processor, then transfer to a small mixing bowl. Combine with vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Press mixture onto the bottom and up the sides of a 9-inch springform pan. Bake at 300°F (150°C) for 15 minutes, then cool.
  • In a large bowl, whip the cream cheese until light and fluffy. Slowly incorporate 1 cup of white sugar until well combined. Blend in the eggs and 3 tablespoons of liqueur until smooth. Coarsely chop 1 cup of semisweet chocolate chips and fold into the cream cheese mixture. Pour the batter into the cooled crust.
  • Preheat your oven to 350°F (175°C) and bake for 1 hour. Allow the cake to cool for another hour, then remove the outer ring from the pan and let it cool completely.
  • Melt 2/3 cup of semisweet chocolate chips gently until smooth. Dip 13 hazelnuts halfway into the chocolate, then shake off any excess. Arrange on a plate lined with wax paper and refrigerate until the chocolate is set.
  • Combine melted chocolate with sour cream until smooth. Stir in 1 tablespoon of liqueur. Spread the glaze over the chilled cheesecake and top with chocolate-dipped hazelnuts for a stunning finish.

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