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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Hazelnut Crust
1 cup flour
1/3 cup firmly-packed brown sugar
1/3 cup butter
1/2 cup toasted hazelnuts, chopped
To toast hazelnuts, preheat oven to 350. In a baking pan toast hazelnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins; and cool completely.
Preheat oven to 350. and position rack in center of oven (too high or too low of rack placement will cause baking problems). Lightly grease a 9-inch springform pan.
In a food processor, combine crust ingredients and whirl 5 to 10 seconds or until butter is incorporated. Mix well and press firmly onto bottom of prepared pan. Bake 10 to 12 minutes or until edges are light brown. Remove from oven and cool crust completely on a wire racks. Reduce oven temperature to 300.
Filling
2 (8 oz) pkg cream cheese, room temperature
1 can sweetened condensed milk
3 eggs, room temperature
1/4 cup freshly squeezed lemon juice
2/3 cup chocolate-hazelnut spread (Nutella)
In a large bowl, beat cream cheese just until smooth. Gradually beat in sweetened condensed milk. Add eggs, one at a time, beating after each addition. NOTE: Do not over beat the mixture. You want to avoid beating air into the mixture. Too much air will make the cheesecake fall. Add lemon juice, beating until just smooth.
In a medium bowl, measure 1 1/2 cups of the cream cheese mixture. Gently stir in chocolate-hazelnut spread.
To prevent cracks in your cheesecake:
When the internal temperature of a cheesecake rises beyond 160 degrees F. while baking, it will always crack. To prevent this from happening, use an instant-read thermometer to test its doneness. Take it out of the oven when the cheesecake reaches 150 degrees F. at the center to avoid over baking.
Spoon half of the yellow batter (about 1 1/2 cups) over the baked and cooled Hazelnut Crust. Top with 1/2 of the chocolate-hazelnut batter (about 1 cup). Repeat layering. With a small metal spatula, carefully swirl batter to marble cake (this also helps get rid of any extra air bubbles).
Place cheesecake in center of middle oven rack. Position a baking pan filled halfway with hot water on lower rack. Bake 40 to 50 minutes or until edges are light brown and center is almost set. Turn oven off. Let cake stand in oven, with door ajar, 30 minutes or until center is completely set. remove from oven and cool completely on a wire rack.
Cool cheesecake completely on a wire rack before refrigerating. Cover with plastic wrap and refrigerate 12 to 24 hours before cutting (the cheesecake will solidify to a perfect consistency during this time).
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CHOCOLATE HAZELNUT SWIRL CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Hazelnut Crust
1 cup flour
1/3 cup firmly-packed brown sugar
1/3 cup butter
1/2 cup toasted hazelnuts, chopped
To toast hazelnuts, preheat oven to 350. In a baking pan toast hazelnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins; and cool completely.
Preheat oven to 350. and position rack in center of oven (too high or too low of rack placement will cause baking problems). Lightly grease a 9-inch springform pan.
In a food processor, combine crust ingredients and whirl 5 to 10 seconds or until butter is incorporated. Mix well and press firmly onto bottom of prepared pan. Bake 10 to 12 minutes or until edges are light brown. Remove from oven and cool crust completely on a wire racks. Reduce oven temperature to 300.
Filling
2 (8 oz) pkg cream cheese, room temperature
1 can sweetened condensed milk
3 eggs, room temperature
1/4 cup freshly squeezed lemon juice
2/3 cup chocolate-hazelnut spread (Nutella)
In a large bowl, beat cream cheese just until smooth. Gradually beat in sweetened condensed milk. Add eggs, one at a time, beating after each addition. NOTE: Do not over beat the mixture. You want to avoid beating air into the mixture. Too much air will make the cheesecake fall. Add lemon juice, beating until just smooth.
In a medium bowl, measure 1 1/2 cups of the cream cheese mixture. Gently stir in chocolate-hazelnut spread.
To prevent cracks in your cheesecake:
When the internal temperature of a cheesecake rises beyond 160 degrees F. while baking, it will always crack. To prevent this from happening, use an instant-read thermometer to test its doneness. Take it out of the oven when the cheesecake reaches 150 degrees F. at the center to avoid over baking.
Spoon half of the yellow batter (about 1 1/2 cups) over the baked and cooled Hazelnut Crust. Top with 1/2 of the chocolate-hazelnut batter (about 1 cup). Repeat layering. With a small metal spatula, carefully swirl batter to marble cake (this also helps get rid of any extra air bubbles).
Place cheesecake in center of middle oven rack. Position a baking pan filled halfway with hot water on lower rack. Bake 40 to 50 minutes or until edges are light brown and center is almost set. Turn oven off. Let cake stand in oven, with door ajar, 30 minutes or until center is completely set. remove from oven and cool completely on a wire rack.
Cool cheesecake completely on a wire rack before refrigerating. Cover with plastic wrap and refrigerate 12 to 24 hours before cutting (the cheesecake will solidify to a perfect consistency during this time).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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