Chocolate Hazelnut Cheesecake
Total Time
Prep: 35 min. Cook: 60 min.
Makes
8 servings
Ingredients
Crust:
1/2 cup toasted hazelnuts
1 package graham crackers
1/4 cup sugar
1/2 stick butter melted
Cheesecake mixture:
3 packages of cream cheese softened
1 6-oz package of mascarpone cheese softened
1 1/4 cup sugar
4 eggs
3 tablespoons flour
1/2 cup milk or heavy cream
2 tablespoons vanilla extract
3/4 cup chocolate hazelnut spread (such as Nutella) with splash of milk
Directions
Preheat oven to 325 degrees.
For the crust:
Crush hazelnuts, graham crackers, and sugar together in a food processor. Slowly drizzle in butter until mixture is crumbly, but not too moist. Dump contents into a 9-inch spring form pan lined with parchment paper. Press out crust (a small, metal measuring cup works best) down and around to evenly distribute the bottom and the sides. Bake for ten minutes, and set aside to cool.
For the cheesecake mixture:
Mix together cream cheese, mascarpone cheese, sugar, and flour using a mixer. Mix on a high speed until well blended. Turn mixer to low speed and add eggs, one at a time. Add vanilla extract and cream/milk and do not over mix the cheesecake batter - mix until just blended. Pour the mixture over crust.
In a separate bowl, gently mix by hand the chocolate hazelnut spread with a splash of milk or cream to thin it out (you will have to mix it for a minute or so until it regains its smooth consistency). Pour the chocolate hazelnut mixture in the middle of the cheesecake. With a butter knife, swirl the mixture in a clockwise motion until the top is covered with chocolate hazelnut swirls (be careful not to put your knife in the crust).
Put cheesecake in the oven and bake for 45-50 minutes, or until sides are firm and the center is slightly jiggly. Be careful not to over bake, or you could get cracks in your cheesecake.
When finished, loosen the cheesecake from the sides and allow it to cool completely. The cheesecake will need to be refrigerated for at least six hours.
