If you want to try a different kind of cheesecake, track down some real gianduja chocolate and mascarpone cheese. If you can't find them, dark chocolate and cream cheese can be substituted, but don't forget the hazelnut liqueur!
4 sheets filo dough
125g butter, melted
250g gianduja chocolate, chopped
30g dark chocolate, chopped
1 kg mascarpone cheese
3/4 cup (185g) white sugar
4 egg yolks
1/4 cup hazelnut liqueur
4 egg whites
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Preheat oven to 150 degrees C. Butter a 20cm springform pan. Lay one sheet of filo dough in the pan. Tuck it into the pan and let the edges overhang the rim. Brush with butter and layer a second sheet of filo. Butter this sheet. Continue until you have used all four sheets of filo. End with butter. Use as little butter as possible. Cover the filo-filled pan with a damp cloth.
In the top of a double boiler heat gianduja chocolate and dark chocolate, stirring occasionally until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
In a large bowl, beat the mascarpone cheese until smooth. When no lumps remain begin to beat in the sugar a little at a time. Beat in the egg yolks one at a time incorporating each yolk completely before adding the next. Finally beat in the melted and cooled chocolates and the liqueur.
Beat the egg whites until they just get stiff. Do not over beat. Fold 1/3 of the egg whites into the cheese mixture then quickly fold in the remaining whites until no streaks remain. Be careful not to deflate the whites as much as possible. Pour the filling into the filo-lined pan. Tuck the edges of the filo into the pan making a bit of a rim.
Bake in the preheated oven for 45 to 60 minutes or until filling is set. It will still seem a little loose in the center. When the cake appears done, turn off the oven, prop open the oven door with a wooden spoon and let the cake remain in the oven for another hour. Then place the cake in the refrigerator until completely chilled.