Rich Hazelnut Chocolate Cheesecake
Highlighted under: SugarAlchemy Kitchen
I am thrilled to share my Rich Hazelnut Chocolate Cheesecake recipe that combines the luxurious flavors of chocolate and hazelnuts. This dessert has quickly become a favorite in our home due to its creamy texture and delectable topping. With its smooth chocolate filling and nutty crunch, this cheesecake impresses everyone who tries it. Whether for a special occasion or a cozy night in, this cheesecake will certainly delight your taste buds and leave you wanting more.
I remember the first time I made this cheesecake for a gathering. Everyone raved about it, and I knew I had stumbled upon something special. The way the creamy chocolate pairs with the roasted hazelnuts creates a rich flavor that you can't resist. I often use high-quality chocolate to enhance the taste, and using fresh hazelnuts makes a world of difference.
One valuable tip I've learned is to let the cheesecake chill overnight. This patience ensures that the flavors meld beautifully and the texture sets perfectly. You won't believe how much this simple step elevates your dessert experience!
Why You'll Love This Recipe
- Rich chocolate flavor paired with hazelnut crunch
- Creamy texture that melts in your mouth
- Perfect for celebrations or as a sweet indulgence
The Role of Each Ingredient
In this Rich Hazelnut Chocolate Cheesecake, each ingredient plays a vital role in achieving its luxurious flavor and texture. The cream cheese is essential for a creamy, smooth filling that serves as the base. It helps create a rich mouthfeel, ensuring every bite is indulgent. The addition of sour cream lends a subtle tang that balances the sweetness, making the dessert feel less heavy and refreshing. For those looking to lighten the recipe, you can substitute low-fat cream cheese and sour cream, ensuring the texture remains intact.
Hazelnut spread is not just for flavor; it adds moisture to the filling and contributes to the cheesecake's overall depth. If you don’t have hazelnut spread, you could try almond butter or even chocolate hazelnut ice cream for a unique twist. However, the signature nutty flavor will be influenced, so if you're a hazelnut fan, I recommend sticking with the original ingredient for the best results.
Tips for a Perfect Bake
When baking your cheesecake, achieving the perfect texture is key. After pouring the filling over the cooled crust, bake it until the center is set but still slightly jiggly—this typically takes about 50 minutes. A slight jiggle ensures the cheesecake remains creamy after chilling. Overbaking can lead to cracks and a dry texture. If you notice the top beginning to brown, loosely cover it with aluminum foil to prevent overcooking while the center finishes baking.
Cooling is just as crucial as baking. After turning the oven off, leaving the door ajar allows gradual cooling, which helps prevent sudden temperature changes that can crack the cheesecake. I recommend chilling it in the refrigerator for at least four hours, preferably overnight. This resting time allows flavors to meld, resulting in a more flavorful and evenly textured cheesecake.
Serving and Storing the Cheesecake
To serve this cheesecake, carefully run a knife around the edges of the springform pan to loosen it before unveiling the sides. Garnishing with chopped hazelnuts and shaved chocolate not only adds visual appeal but also enhances the texture with extra crunch when you bite into the smooth cheesecake. I often serve it with a dollop of whipped cream for added richness or even a drizzle of chocolate sauce for those extra chocolate lovers.
For storage, keep the cheesecake covered in the refrigerator for up to a week. If you need to store it longer, consider freezing individual slices. Wrap each piece tightly in plastic wrap and then place them in an airtight container. You can thaw slices at room temperature for about 30 minutes before serving. This way, you can enjoy indulgent bites long after your special occasion!
Ingredients
Gather these ingredients to make your cheesecake:
For the crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the filling
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup hazelnut spread
- ½ cup sour cream
- ¼ cup cocoa powder
For the topping
- ¼ cup chopped hazelnuts
- 2 ounces dark chocolate, shaved
Now that you have all the ingredients, let’s move on to the steps!
Instructions
Follow these steps to create your delightful cheesecake:
Prepare the crust
Preheat your oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press this mixture into the bottom of a springform pan evenly.
Make the filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and vanilla extract. Beat in the eggs one at a time, mixing well after each addition.
Bake the cheesecake
Pour the filling over the cooled crust and smooth the top. Bake in the oven for 50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the door ajar to let it cool for an hour.
Chill
Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.
Prepare the topping
Before serving, sprinkle the topped cheesecake with chopped hazelnuts and shaved chocolate for an elegant finish.
Enjoy your homemade cheesecake!
Pro Tips
- For extra richness, feel free to add a layer of ganache on top before adding the hazelnut topping. Also, using a water bath when baking can help get a creamy texture by preventing cracks.
Variations on the Recipe
This Rich Hazelnut Chocolate Cheesecake can easily be customized. If you're looking to switch things up, try adding a layer of raspberry or cherry preserves in the center before baking to introduce a fruity contrast to the rich chocolate and nutty flavors. Alternatively, infusing the filling with espresso powder can create a mocha flavor that pairs beautifully with hazelnuts, perfect for coffee lovers.
For those wishing to make this dessert gluten-free, swap the graham cracker crust with a mixture of almond flour and melted butter. Process the almond flour with a touch of granulated sugar to mimic the sweetness of traditional graham crackers, ensuring that the cheesecake still maintains its delicious flavor without the gluten.
Troubleshooting Common Issues
One common issue when making cheesecakes is cracking on top. To avoid this, ensure that your ingredients are at room temperature, and avoid overmixing once the eggs are added. Mixing too vigorously can introduce too much air into the filling, leading to cracking during baking. Another tip is to bake in a water bath, which provides a gentle heat and moisture, further reducing the chance of cracks.
If the cheesecake appears too soft after chilling, it may not have set enough during baking. Check the baking time closely and ensure you allow the cheesecake to cool properly before refrigeration. Additionally, if you're working with a different brand of cream cheese, remember they can vary in moisture content, which might affect the thickness of your cheesecake. Adjust the filling with a bit more cocoa powder or hazelnut spread if needed.
Make-Ahead Tips
This cheesecake is an excellent make-ahead dessert, making it perfect for gatherings or busy weeks. Prepare the cheesecake up to a day in advance, allowing it to chill overnight for optimal flavor development. The flavors truly enhance as it rests, creating a richer taste that will impress your guests.
For those who plan ahead, consider preparing the crust and filling separately, refrigerating them, and assembling just before serving. This way, you can manage your time better and ensure freshness. Just remember to give the crust a quick re-bake for a few minutes to regain its crispness before pouring in the filling.
Questions About Recipes
→ Can I use a different nut instead of hazelnuts?
Absolutely! Almonds or walnuts can also work wonderfully in this cheesecake.
→ How do I store leftover cheesecake?
Store any leftovers covered in the refrigerator for up to a week.
→ Can I make this cheesecake ahead of time?
Yes! This cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.
→ What can I serve with this cheesecake?
A dollop of whipped cream or fresh berries pairs perfectly with this rich dessert.
Rich Hazelnut Chocolate Cheesecake
I am thrilled to share my Rich Hazelnut Chocolate Cheesecake recipe that combines the luxurious flavors of chocolate and hazelnuts. This dessert has quickly become a favorite in our home due to its creamy texture and delectable topping. With its smooth chocolate filling and nutty crunch, this cheesecake impresses everyone who tries it. Whether for a special occasion or a cozy night in, this cheesecake will certainly delight your taste buds and leave you wanting more.
Created by: Rafael
Recipe Type: SugarAlchemy Kitchen
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
For the crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the filling
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup hazelnut spread
- ½ cup sour cream
- ¼ cup cocoa powder
For the topping
- ¼ cup chopped hazelnuts
- 2 ounces dark chocolate, shaved
How-To Steps
Preheat your oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press this mixture into the bottom of a springform pan evenly. Bake for 10 minutes and let it cool.
In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and vanilla extract. Beat in the eggs one at a time, mixing well after each addition. Then, incorporate the hazelnut spread, sour cream, and cocoa powder. Mix until completely smooth.
Pour the filling over the cooled crust and smooth the top. Bake in the oven for 50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the door ajar to let it cool for an hour.
Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.
Before serving, sprinkle the topped cheesecake with chopped hazelnuts and shaved chocolate for an elegant finish.
Extra Tips
- For extra richness, feel free to add a layer of ganache on top before adding the hazelnut topping. Also, using a water bath when baking can help get a creamy texture by preventing cracks.
Nutritional Breakdown (Per Serving)
- Calories: 400 kcal
- Total Fat: 28g
- Saturated Fat: 14g
- Cholesterol: 90mg
- Sodium: 210mg
- Total Carbohydrates: 37g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g