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Chocolate Hazelnut Cheesecake dessert chocolate Mother's day Cake entertaining
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Chocolate Hazelnut Cheesecake

There are times when only an indulgent dessert will do! Even better if its a chocolate one like this decadent silky rich Chocolate Hazelnut Cheesecake! And what a showstopper this is!
Prep Time30 minutes
Cook Time1 hour
Chilling Time8 hours
Course: Cakes, Dessert
Cuisine: American
Servings: 10 Servings
Calories: 581kcal
Author: Natasha Minocha

Ingredients

CHEESECAKE CRUST

  • 1.5 cup Marie biscuits, crushed
  • 1/3 cup Butter, melted
  • 1 Tbsp Cocoa powder

CHEESECAKE FILLING

  • 1 3/4 cup Cream cheese
  • 1/3 cup Cream
  • 1/3 cup Greek yogurt
  • 2 Eggs
  • 3/4 cup Sugar
  • 1/3 cup Hazelnuts, coarsely ground
  • 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

  • 1.5 cup Cherries, pitted
  • 2 Tbsp Water
  • 2 Tbsp Sugar
  • 3 Tbsp Red wine You can use any red wine. If you don't want to use wine, substitute with balsamic vinegar or lemon juice.
  • 1/2 tsp Cornstarch mixed with 2 tsp water Optional
US Customary - Metric

Instructions

Cheesecake Crust

  • Preheat your oven to 180C. Cover the outside of your 8" springform pan with 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 160 C 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 coarsely ground hazelnuts, until well incorporated. Don't overbeat.
  • Pour into the prepared crust. Carefully place in the oven and bake for about 45-55 minutes at 160 C.
    The top of the cake should look cooked and the center should be a bit wobbly.
  • Turn off the heat and slightly crack the door open and allow to cool for 30 minutes.
  • 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 platter, 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!!!

Nutrition

Serving: 1 Serving | Calories: 581kcal | Carbohydrates: 61g | Protein: 9g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 380mg | Potassium: 234mg | Fiber: 4g | Sugar: 36g | Vitamin A: 914IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 2mg