I first tried this incredibly delicate and rich chocolate cheesecake at a friend's birthday party. The recipe was shared after a good amount of "oohs" "aahs" from all the guests. I tried it at home, and the recipe is quite easy! I especially like the hazelnut crust, without any extra biscuit crumbs or butter.
2 teaspoons butter or margarine
150g ground hazelnuts (use food processor for medium-coarse ground)
675g cream cheese, at room temperature
200g caster sugar
100g dark chocolate, melted
2 tablespoons plain flour
2 tablespoons milk
2 tablespoons nut-flavoured or coffee-flavoured liqueur (e.g. Frangelico, Kahlua, etc)
1 teaspoon vanilla extract
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:30min › Cook:50min › Extra time:3hours › Ready in:4hours20min
Preheat the oven to 170 degrees C. Using the butter or margarine, grease bottom and sides of a deep 23 to 24cm springform cake tin.
Spread ground hazelnuts somewhat evenly over the greased bottom and sides, press lightly, so nuts will stick. Some nuts will be loose on the bottom, it's ok, just even it out in 1 layer.
In a mixing bowl, combine cream cheese, sugar, melted and cooled chocolate, flour. Beat with electric mixer on low speed until combined. Add eggs, all at one time and beat just until combined. Don't overbeat the eggs, or cheesecake might rise too much and then crack or fall. At the end, stir in milk, liqueur and vanilla, using wooden spoon.
Pour into the centre of the prepared cake tin, over the nuts. The filling will spread evenly by itself. Tap the cake tin a bit on the table, to let air bubbles escape and even out the top. Put spring-form tin onto shallow baking tray and put tray in the oven.
Bake for 45 to 50 minutes, or until the centre no longer looks liquid. You can shake tin to check, but do not poke with knife!
Remove from the oven and cool on wire rack for 15 minutes. Carefully loosen the crust from the sides with a knife, then cool in the tin 30 more minutes. Do nut rush here! Open spring-form, cover with plastic wrap and chill in the fridge for at least 2 hours.
For chocolate leaves, melt some chocolate in double-boiler. Using a brush, spread generous layer of chocolate on fresh leaves (any non-poisonous leaves from the garden). Wait until chocolate hardens (I used wooden spoons for support), then carefully peel the leaf. The thicker chocolate layer, the easier to peel!
Decorate with chocolate leaves, chocolate dipped hazelnuts, melted or grated chocolate or serve with chocolate or raspberry sauce.
My cheesecake came out of the oven "perfect" but small cracks appeared as it was cooling. I used chocolate leaves and chocolate dipped hazelnuts "to cover it up". No one noticed and it looked like something from a professional bakery!