About this recipe:A chocoholic's dream. Something for a very special occasion. You can use hazelnut or chocolate liqueur (or a combination) in this cake.
500g chocolate chips, divided
275g digestive or amaretti crumbs (or combo)
55g toasted, ground hazelnuts
2 tablespoons caster sugar
3 tablespoons butter, melted
675g cream cheese, softened
200g caster sugar
3 eggs, beaten
3 tablespoons hazelnut liqueur
13 skinned, toasted hazelnuts
4 tablespoons soured cream
1 tablespoon hazelnut liqueur
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Method Prep:45min › Cook:1hr15min › Extra time:2hr › Ready in:4hr
Using a blender or a food processor, finely chop 5 tablespoons of the chocolate chips. Place in a small mixing bowl. Add biscuit crumbs, ground hazelnuts, 2 tablespoons caster sugar and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 23cm springform cake tin. Bake in a preheated 150 C / Gas 2 oven for 15 minutes. Cool.
Preheat oven to 180 C / Gas 4.
In a large bowl, beat the cream cheese until fluffy. Gradually add 200g sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 170g of the chocolate chips, and add to the cream cheese mixture. Stir. Pour mixture into the cooled base.
Bake in a preheated 180 C / Gas 4 oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.
Melt 120g chocolate chips over hot (not boiling) water in a double boiler / bain marie. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a greaseproof paper lined plate. Chill until set.
To the remaining melted chocolate, add soured cream. Mix well. Stir in 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.