Go on, spoil yourself.
I think that cheesecakes are officially my favourite dessert to make. They are so versatile with regards to the different flavours that you can make, not to mention the fact that they can also be baked like this one.
Another great thing is that you can make them in advance. Most recipes actually call for some period of chilling, often overnight, so that makes it easy to fit their creation into your schedule. Plus, cheesecakes don’t require that much in the way of decoration and certainly no frosting, which I often find that I don’t have the patience for 🙂
This particular cheesecake is very simple to mix up and put together but it is sure to impress your guests with its combination of delicious chocolate and hazelnut flavours. And the addition of classic Ferrero Rocher chocolates on the top adds a hint of luxury.
I adapted this recipe from one that I found in the April 2013 issue of Australian Good Taste magazine.
Ingredients – serves 8-10:
250g/9 oz chocolate cookies (I used Arnotts Choc Ripple)
- 120g/4 oz hazelnuts, roasted, skins removed
- 100g/3.5 oz unsalted butter, melted
- 500g/18 oz cream cheese, softened (I used two packs of Philadelphia)
- 300g/10.5 oz light sour cream
- 100g/3.5 oz white sugar
- 1/3 cup Frangelico liqueur, plus 1 tbsp extra
- 3 eggs
- 100g/3.5 oz dark chocolate
- 2 tbsp thickened (heavy/double) cream
- Ferrero Rocher chocolates, to decorate
- Reserve 1 chocolate cookie and a few hazelnuts to one side, then put the rest of the cookies and hazelnuts into your food processor and blitz to form crumbs. Tip the crumbs into a medium bowl.
- Add the melted butter to the crumbs and stir to combine.
- Grease a 23cm/9 inch spring-form pan with a little butter or cooking spray.
- Press the buttered crumb onto the base of the prepared pan to form the cheesecake’s crust. Refrigerate for at least 30 minutes.
- Meanwhile, heat your oven to 160C/140C fan forced/320F.
- Beat together the cream cheese and sour cream until smooth. Add the sugar and 1/3 cup of Frangelico and beat until combined, then add the eggs one at a time, beating after each addition.
- Place the chocolate, 1 tbsp Frangelico and the cream in a heatproof bowl over a saucepan of barely simmering water. (Do not allow the bowl to touch the water.) Stir until the chocolate has melted. Remove from the heat and stir to cool slightly.
- Pour half the cream cheese mixture into the pan over the crumb base. Use a spoon to drizzle over half the chocolate mixture. Pour over the remaining cream cheese mixture and then the remaining chocolate mixture.
- Carefully drag a skewer through the filling to create a swirled effect with the chocolate.
- Bake the cheesecake for 60-70 minutes or until the filling is just set. It should still have a little wobble to the centre.
- Once cooked do not remove from the oven but instead turn the oven off and open the door a crack. Leave the cheesecake in the cooling oven for 2 hours then remove from the oven to cool completely. Don’t worry if the cheesecake cracks a little.
- Cover the cooled cheesecake with cling wrap and refrigerate for at least 4 hours or preferably overnight.
- When you are ready to serve, blitz the reserved cookie and hazelnuts and sprinkle over the top of the cheesecake. This will help to cover any cracks 🙂
- Decorate the cheesecake with the Ferrero Rocher chocolates.
- Serve and enjoy!