Heavenly chocolate and hazelnut cheesecake

    (24)
    4 hours

    A chocoholic's dream. Something for a very special occasion. You can use hazelnut or chocolate liqueur (or a combination) in this cake.


    24 people made this

    Ingredients
    Serves: 12 

    • 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

    Method
    Prep:45min  ›  Cook:1hr15min  ›  Extra time:2hr  ›  Ready in:4hr 

    1. 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.
    2. Preheat oven to 180 C / Gas 4.
    3. 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.
    4. 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.
    5. 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.
    6. 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.

    Cheesecake tips

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    Reviews & ratings
    Average global rating:
    (24)

    Reviews in English (21)

    by
    16

    I made this cheesecake for Christmas dinner and it was the best, most impressive dessert I've ever made. I live at a very high elevation so I had to modify the cooking time (increased baking time to 1 1/2 hours). I also thinned down the glaze with additional hazelnut liquor so it would spread easier. This is my new Christmas tradition!  -  18 Jan 2001  (Review from Allrecipes US | Canada)

    by
    13

    This was SO impressive and SO delicious! I made it for a New Year's Eve dinner and everyone thought it was store-bought. It was very easy to make--even easier if you have a food processor to chop the ingredients for the crust.  -  05 Feb 2002  (Review from Allrecipes US | Canada)

    by
    11

    This is a very rich and delicious cheesecake. My only suggestion would be to make all the crust ingredients (except for the melted butter) at once in the food processor (instead of chopping each one separately. I had lots of fun making (and eating) this cheesecake with my daughter. It cracked right away, we covered it with chocolate, and no one was the wiser!  -  23 Mar 2009  (Review from Allrecipes US | Canada)

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