Heavenly Chipped Chocolate and Hazelnut Cheesecake
READY IN:2hrsYIELD:1-9inch cheesecake
2cupssemi-sweet chocolate chips
3tablespoons melted butter
1 1⁄2cupsvanilla wafer crumbs
3eggs, lightly beaten
13 skinned toasted hazelnuts
1⁄4cupsour cream, room temperature
3 (8 ounce) packages cream cheese, softened
3⁄4cuphazelnuts, toasted, skinned and coarsely chopped
Serving Size: 1 (161) g
Servings Per Recipe:12
Calories from Fat 391 g61 %
Total Fat 43.5 g66 %
Saturated Fat 20.5 g102 %
Cholesterol 119.1 mg 39 %
Sodium 319.4 mg 13 %
Total Carbohydrate60.8 g 20 %
Dietary Fiber 3 g12 %
Sugars 36.4 g145 %
Protein 8.7 g 17 %
Preheat oven to 300 degrees F (150 degrees C).
Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Transfer ground chocolate to a mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in preheated oven for 15 minutes. Allow to cool.
Raise oven temperature to 350 degrees F (175 degrees C).
In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and stir the chocolate into the cream cheese mixture. Pour batter into the cooled crust.
Bake in preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool in oven for 1 hour. Remove outer ring from pan; allow cake to cool completely.
Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate and chill until set.
Stir the sour cream into the remaining melted chocolate and mix well. Add 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate-dipped hazelnuts.