Chocolate Hazelnut Cheesecake Recipe
Ingredients
| Package cream cheese | 1 Large | |
| Sugar | 1/4 Cup (16 tbs) | |
| Egg | 1 Large | |
| Whipping cream | 1 1/2 Tablespoon | |
| Milk chocolate | 8 Ounce | |
| 1 1/2 tablespoons hazelnut-flavored liqueur or 1 tablespoon vanilla | ||
Directions
In a medium-size bowl, beat cream cheese and sugar with an electric mixer until fluffy.
Add egg and the 1 1/2 tablespoons cream; beat until smooth.
Set aside.
Coarsely chop chocolate with hazelnuts and place in the top of a double boiler.
Set over simmering water; stir until chocolate is melted.
Stir into cream cheese mixture; add liqueur and stir again.
Set a buttered 7-inch springform pan (at least 2 inches deep) on a large sheet of foil; fold foil around pan..
Pour cream cheese mixture into pan, then set pan in a slightly larger baking pan and place on center rack of a 350° oven.
Pour enough boiling water into larger pan to reach about two-thirds of the way up sides of springform pan.
Bake until cheesecake appears set in center when spring-form pan is gently shaken (about 55 minutes).
Add egg and the 1 1/2 tablespoons cream; beat until smooth.
Set aside.
Coarsely chop chocolate with hazelnuts and place in the top of a double boiler.
Set over simmering water; stir until chocolate is melted.
Stir into cream cheese mixture; add liqueur and stir again.
Set a buttered 7-inch springform pan (at least 2 inches deep) on a large sheet of foil; fold foil around pan..
Pour cream cheese mixture into pan, then set pan in a slightly larger baking pan and place on center rack of a 350° oven.
Pour enough boiling water into larger pan to reach about two-thirds of the way up sides of springform pan.
Bake until cheesecake appears set in center when spring-form pan is gently shaken (about 55 minutes).
Chef
