There are times when only an indulgent dessert will do! Even better if it’s a chocolate one, like this decadent, silky rich Chocolate Hazelnut Cheesecake. And what a showstopper this is!
This Chocolate Hazelnut Cheesecake was made specially on my daughter’s request for her birthday. Yes, it’s completely full of gluten, dairy and oodles of love. Since these cakes are so rich, I usually make them only on very special occasions and for big gatherings. They are always a crowd pleaser!
I have an affinity towards baked cheesecakes because of their beautiful texture and flavors. I believe a lot of people find them intimidating, but they really aren’t that hard to crack. Just a couple of tips will get you lovely results every time. The only “problem” is waiting for the cheesecake to set in the refrigerator! I usually like to make them the night before so they chill overnight. They are easy to take out of the pan the next day and cut neatly too.
They are perfect served as is, but also are superb with chocolate ganache, caramel sauce, fresh fruits or fresh fruit sauces. I particularly love using seasonal fruit sauces for the topping and always make some extra which goes on our ice cream bowls! Case in point the Red Wine Cherry Sauce sitting atop on this cheesecake!
NOTES:
- Make sure all ingredients are at room temperature.
- Please don’t overbeat the batter. You don’t want to aerate it. Less air in the batter means the cake will be moist, dense and rich.
- Once the center of the cake feels slightly springy to touch and wobbles just slightly, you should turn off the heat and crank the oven door open for about 30 minutes with the cake in the oven. This ensures that the top doesn’t fall or crack.
- It’s best to cool the cake in the refrigerator for at least 8 hours.
- I like to cover the bottom and sides of the springform cake pan with foil to avoid any instance of batter leaking out and messing up your oven. This is experience talking!
I hope this Chocolate Hazelnut Cheesecake makes it to your celebration table too! I’d love to hear from you. Please do rate and comment below! You can also FOLLOW ME on INSTAGRAM , PINTEREST, and FACEBOOK for more fabulous recipes!
Chocolate Hazelnut Cheesecake
Ingredients
CHEESECAKE CRUST
- 150 gms Marie biscuits, crushed
- 60 gms Butter, melted
- 1 Tbsp Cocoa powder
CHEESECAKE FILLING
- 400 gms Cream chese
- 1/3 cup Cream
- 1/3 cup Greek yogurt
- 2 Eggs
- 3/4 + 1 tbsp cup Sugar
- 50 gms Hazelnuts, crushed
- 1/4 cup All purpose flour
- 2 tsp Vanilla extract
- 1/2 cup Dark chocolate, melted and cooled I used 70% dark chocolate
RED WINE CHERRY SAUCE
- 250 gms Cherries, pitted
- 2 Tbsp Water
- 2 Tbsp Sugar
- 3 Tbsp Red wine Yo can use any red wine. If you don't want to use wine, substitute with balsamic vinegar or a couple tbsp of lemon juice
- 1/2 tsp Cornstarch mixed with 2 tsp water Optional
Instructions
CHEESECAKE CRUST
- Preheat your oven to 180C. Cover the bottom and sides of your 8" springform pan with aluminium foil.
- Mix cocoa powder, crushed Marie biscuits and melted butter in a small bowl. Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160C while you're preparing for the filling.
CHEESECAKE FILLING
- Beat the cream cheese, cream, Greek yogurt, flour and sugar in a large bowl with an electric mixer. When this mixture is smooth, add one egg at a time, mixing well until incorporated. Stir in the vanilla extract, melted chocolate and crushed hazelnuts, until well incorporated. Don't overbeat.
- Pour into the prepared crust. Carefully place in the oven and bake for about 45-55 minutes. The top of the cake should look cooked and the center should be a bit wobbly.
- Turn of the heat and slightly crack the door open and allow to cool for 30 minutes.
- Let the cake cool on countertop for another hour and then refrigerate for at least 8 hours for it to set completely. Remove carefully from the pan, place on your serving plate and serve with the cherry sauce on top.
RED WINE CHERRY SAUCE
- Combine cherries, sugar, water and red wine in a small saucepan. Cook on medium heat for 15-20 minutes until the cherries are soft and bubbling. Add some more water or wine if the sauce looks too thick. If the sauce looks too watery, stir in the cornstarch mixture. Let the mixture come to a boil and turn off the heat. Taste and adjust for sweetness. Let the sauce cool completely. It will thicken as it cools. Serve atop the cheesecake. ENJOY!!!
Hi, Is there any substitute for eggs ?
Hi Karishma, unfortunately, for this cake, I really don’t think there is a substitute for eggs.