{"id":5079,"date":"2018-05-12T10:39:52","date_gmt":"2018-05-12T10:39:52","guid":{"rendered":"\/?p=5079"},"modified":"2025-07-22T15:32:24","modified_gmt":"2025-07-22T10:02:24","slug":"chocolate-hazelnut-cheesecake","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/chocolate-hazelnut-cheesecake\/","title":{"rendered":"Chocolate Hazelnut Cheesecake"},"content":{"rendered":"\n

There are times when only an indulgent dessert will do! Even better if it's a chocolate one, like this decadent Chocolate Hazelnut Cheesecake<\/strong>. It's rich, nutty, chocolatey, and oh-so creamy! And the best part? It's so simple to make!<\/p>\n\n\n\n

\"Chocolate<\/figure>\n\n\n\n

Made with dark chocolate <\/em>and real toasted hazelnuts<\/em> (crushed coarsely for a delightful nutty texture and flavor), this chocolate hazelnut cheesecake is a showstopper! And for a cheesecake that looks as fancy as this, you'll be surprised at how easy it is to make!<\/p>\n\n\n\n

I've always loved baked cheesecakes because of their creamy and smooth texture. And while it can seem tricky to make, they really are quite simple to make. 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.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

\n

Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 With an incredibly rich and velvety texture, a little crunch from the hazelnuts, and a crisp chocolate crust, this chocolate cheesecake is truly heavenly for all chocolate lovers!<\/p>\n\n\n\n

\u2728 Easy to make, no water bath, no complicated steps, making this cheesecake is really as easy as it gets!<\/p>\n\n\n\n

\u2728 Made with real ingredients - dark chocolate and hazelnuts! No Nutella!<\/p>\n\n\n\n

\u2728 This chocolate cheesecake is make-ahead friendly! It sets beautifully in the refrigerator overnight, making it a great dessert for stress-free entertaining!<\/p>\n\n\n\n

\u2728 It's so versatile! This cheesecake is a dream on its own, but it pairs so well with a cherry sauce, chocolate ganache, fresh berries, or even a drizzle of caramel!<\/p>\n<\/div><\/div>\n\n\n\n

\"A<\/figure>\n\n\n\n
\n

Reader Love \u2764\ufe0f<\/h2>\n\n\n\n
\n

Absolutely loved this cake. Thank u for sharing. The cherry sauce on the top tasted absolutely divine and goes so well with the chocolate. Love your recipes.<\/p>\n<\/blockquote>\n<\/div><\/div>\n\n\n\n

\n

Recipe Ingredients<\/h2>\n\n\n\n
\n
\n
\"Cookies,<\/figure>\n<\/div>\n\n\n\n
\n
\"Ingredients<\/figure>\n<\/div>\n<\/div>\n\n\n\n

Cream cheese:<\/strong> Use softened full-fat cream cheese. You can use store-bought or homemade cream cheese<\/a>. You can also use ricotta cheese, like in this baked mango cheesecake<\/a>.<\/p>\n\n\n\n

Sugar:<\/strong> Use regular granulated sugar. You can also use superfine sugar as it blends in the batter very easily.<\/p>\n\n\n\n

Greek yogurt:<\/strong> For that creamy tang! Full-fat plain Greek yogurt is the best. Also, make sure it's at room temperature!<\/p>\n\n\n\n

Cream:<\/strong> I used 25% fat cream at room temperature in this recipe. Heavy cream will work just as well.<\/p>\n\n\n\n

Eggs: <\/strong>Please use room temperature eggs.<\/p>\n\n\n\n

All-purpose flour:<\/strong> I used all-purpose flour. It helps stabilize the batter and gives a firmer texture.<\/p>\n\n\n\n

Chocolate:<\/strong> 55% or 70% dark chocolate is always my choice in baking. You can use a sweeter chocolate, too, if you prefer. Please pick the best-quality baking chocolate<\/a> you can get. <\/p>\n\n\n\n

Hazelnuts:<\/strong> Whole, raw hazelnuts are the best for this cheesecake. You can roast them in a skillet for a few minutes until golden and fragrant. Please cool<\/em> them before grinding them to a coarse powder. You can also use store-bought hazelnut powder if that's easily available to you.<\/p>\n\n\n\n

Please see the recipe below for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

\n

How To Make Chocolate Hazelnut Cheesecake<\/h2>\n\n\n\n

This chocolate hazelnut cheesecake is a crowd favorite, and it's one of the easiest baked cheesecakes you'll ever make! <\/p>\n\n\n\n

\n
\n
\"A<\/figure>\n\n\n\n

Step 1:<\/strong> Preheat the oven to 180 C \/ 350 F. Mix cocoa powder, crushed Marie biscuits, and melted butter in a small bowl. \u00a0<\/p>\n<\/div>\n\n\n\n

\n
\"Cookie<\/figure>\n\n\n\n

Step 2:<\/strong> Press it down evenly at the bottom of your spring-form pan. Bake for 10 minutes.\u00a0<\/p>\n<\/div>\n<\/div>\n\n\n\n

\n
\n
\"Cream<\/figure>\n\n\n\n

Step 3:<\/strong> Make the filling - Beat the cream cheese, cream, Greek yogurt, flour, and sugar in a large bowl with an electric mixer on low speed.<\/p>\n<\/div>\n\n\n\n

\n
\"Eggs<\/figure>\n\n\n\n

Step 4:<\/strong> When this mixture is smooth, add the eggs. Beat on low speed until well combined.<\/p>\n<\/div>\n<\/div>\n\n\n\n

\n
\n
\"Melted<\/figure>\n\n\n\n

Step 5: <\/strong>Stir in the vanilla extract, melted chocolate, and coarsely ground hazelnuts until well combined.<\/p>\n<\/div>\n\n\n\n

\n
\"Chocolate<\/figure>\n\n\n\n

Step 6:<\/strong> Pour into the prepared crust. Carefully place in the oven and bake for about 45-55 minutes. Turn off the heat, slightly crack the door open, and allow to cool for 30 minutes. <\/p>\n<\/div>\n<\/div>\n\n\n\n

\"Chocolate<\/figure>\n\n\n\n

Final step:<\/strong> Let the cake cool on the 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.<\/p>\n<\/div><\/div>\n\n\n\n

\"Chocolate<\/figure>\n\n\n\n
\n

How To Make The Red Wine Cherry Sauce<\/h2>\n\n\n\n
\"cherry<\/figure>\n\n\n\n

This cherry sauce is a lovely contrast to the rich chocolate base, and it comes together in just a few minutes!<\/p>\n\n\n\n