Heavenly Chipped Chocolate and Hazelnut Cheesecake Popular Recipes

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Heavenly Chipped Chocolate and Hazelnut Cheesecake

"A chocoholic's dream. Something for a very unique event."

Ingredients :

1/3 cup semisweet chocolate chips
1 half of cups vanilla wafer crumbs
three/4 cup hazelnuts - toasted, skinned and coarsely chopped
2 tablespoons white sugar
three tablespoons butter, melted
3 (eight ounce) programs cream cheese, softened
1 cup white sugar
three eggs, lightly beaten
three tablespoons hazelnut liqueur
1 cup semisweet chocolate chips
2/three cup semisweet chocolate chips
13 skinned, toasted hazelnuts
1/four cup bitter cream, room temperature
1 tablespoon hazelnut liqueur

Instructions :

Prep : 1H	Cook : 12M	Ready in : 3H

Preheat oven to three hundred stages 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, floor hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until nicely mixed. Press onto the lowest and up the edges of a nine inch springform pan. Bake in preheated oven for 15 minutes. Allow to chill.
Raise oven temperature to 350 stages F (175 stages C).
In a large bowl, beat the cream cheese till fluffy. Gradually add 1 cup white sugar; blend nicely. Add the eggs and 3 tablespoons liqueur. Mix until nicely mixed. 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 levels F (175 levels C) oven for 1 hour. Let cake cool in oven for 1 hour. Remove outer ring from pan; permit cake to cool absolutely.
Melt 2/three cup semisweet chocolate chips over hot (now not boiling) water. Stir till smooth. Dip 13 hazelnuts into the chocolate, protecting one-1/2 of every nut. Shake off the excess chocolate. Place on a waxed-paper lined plate and chill till set.
Stir the bitter cream into the ultimate melted chocolate and blend well. Add 1 tablespoon liqueur. Spread glaze on pinnacle of the cooled cheesecake. Garnish with chocolate-dipped hazelnuts.

Notes :

Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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