Name: Chocolate Hazelnut Cheesecake: The Ultimate Decadent Dessert
Prep time: 30 min
Cook time: 65 min
Total time: 455 min
Yield: 12 servings
Ingredients: 1 ½ cups chocolate wafer crumbs (about 30 wafers); 5 tablespoons unsalted butter, melted; 2 tablespoons granulated sugar; ¼ teaspoon salt; 32 ounces cream cheese, softened to room temperature; 1 ½ cups granulated sugar; ½ cup Nutella (or other hazelnut spread); 4 large eggs; ½ cup heavy cream; 2 tablespoons all-purpose flour; 1 teaspoon vanilla extract; ¼ teaspoon salt; 8 ounces semi-sweet chocolate, finely chopped; ½ cup heavy cream; 1 tablespoon unsalted butter; Chopped hazelnuts; Chocolate shavings

Chocolate hazelnut cheesecake. Just the name alone conjures up images of decadent indulgence, doesn't it? Forget everything you thought you knew about ordinary cheesecake because this recipe is about to redefine your dessert expectations. Imagine a creamy, dreamy cheesecake base, swirled with rich, dark chocolate and the irresistible nutty crunch of toasted hazelnuts. It's a symphony of flavors and textures that will have everyone begging for a second slice.

While cheesecake itself has a history stretching back to ancient Greece, the addition of chocolate and hazelnuts is a more modern, and arguably more delicious, innovation. Think of it as a sophisticated twist on the classic pairing of chocolate and hazelnut, elevated to cheesecake perfection. This combination is particularly popular in Europe, where the flavors are often associated with luxury and celebration.

So, why do people adore chocolate hazelnut cheesecake so much? It's simple: the combination of creamy, tangy cheesecake, the intense sweetness of chocolate, and the earthy, satisfying crunch of hazelnuts is simply irresistible. It's a dessert that's both comforting and elegant, perfect for special occasions or simply a well-deserved treat. Plus, while it looks impressive, this recipe is surprisingly straightforward, making it a show-stopping dessert that you can actually master at home. Get ready to impress your friends and family with this unforgettable cheesecake!

Ingredients:

For the Crust:

1 ½ cups chocolate wafer crumbs (about 30 wafers)
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
¼ teaspoon salt

For the Cheesecake Filling:

32 ounces cream cheese, softened to room temperature
1 ½ cups granulated sugar
½ cup Nutella (or other hazelnut spread)
4 large eggs
½ cup heavy cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon salt

For the Chocolate Ganache Topping:

8 ounces semi-sweet chocolate, finely chopped
½ cup heavy cream
1 tablespoon unsalted butter

For Garnish (Optional):

Chopped hazelnuts
Chocolate shavings

Preparing the Chocolate Wafer Crust

Preheat your oven: First things first, preheat your oven to 350°F (175°C). This ensures the crust bakes evenly.
Combine the ingredients: In a medium bowl, combine the chocolate wafer crumbs, melted butter, granulated sugar, and salt. Make sure everything is well mixed. I like to use a fork to break up any clumps and ensure the butter is evenly distributed.
Press into the pan: Press the mixture firmly into the bottom of a 9-inch springform pan. I find that using the bottom of a measuring cup helps to create an even and compact crust. Don't forget to press it up the sides slightly for a nice, defined edge.
Bake the crust: Bake the crust for 8-10 minutes, or until it's fragrant and set. Keep a close eye on it to prevent burning. Once baked, remove it from the oven and let it cool completely while you prepare the cheesecake filling. This is important because a warm crust can affect the texture of the filling.

Making the Chocolate Hazelnut Cheesecake Filling

Beat the cream cheese: In a large bowl (or the bowl of your stand mixer), beat the softened cream cheese until it's smooth and creamy. This is crucial for a lump-free cheesecake. Make sure your cream cheese is truly at room temperature; otherwise, you'll end up with stubborn lumps.
Add sugar and Nutella: Gradually add the granulated sugar and Nutella to the cream cheese, beating until well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated evenly. The Nutella will give the cheesecake that delicious hazelnut flavor we're after.
Incorporate the eggs: Add the eggs one at a time, beating well after each addition. Be careful not to overbeat at this stage, as it can incorporate too much air into the batter, which can cause the cheesecake to crack during baking.
Add the remaining ingredients: Stir in the heavy cream, all-purpose flour, vanilla extract, and salt. Mix until just combined. Again, avoid overmixing. The flour helps to stabilize the cheesecake and prevent it from being too soft.
Pour the filling: Pour the cheesecake filling over the cooled crust, spreading it evenly. If you see any air bubbles, gently tap the pan on the counter to release them.

Baking the Cheesecake

Prepare a water bath: Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil. This will prevent water from seeping into the cheesecake. Place the wrapped pan inside a larger roasting pan.
Add hot water: Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. The water bath helps to create a moist environment in the oven, which prevents the cheesecake from cracking and ensures even baking.
Bake the cheesecake: Bake in the preheated oven for 55-70 minutes, or until the edges are set but the center still has a slight jiggle. The baking time will vary depending on your oven, so keep a close eye on it.
Cooling process: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps to prevent cracking.
Refrigerate: After 1 hour, remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, cover it with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This allows the cheesecake to set properly and develop its flavor.

Making the Chocolate Ganache Topping

Heat the cream: Place the finely chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil the cream.
Pour over chocolate: Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate.
Stir until smooth: Add the butter and gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy. If there are any stubborn pieces of chocolate, you can microwave the mixture in 15-second intervals, stirring in between, until it's completely melted.
Cool slightly: Let the ganache cool slightly for about 10-15 minutes, or until it thickens to a pourable consistency. This will prevent it from running off the sides of the cheesecake.

Assembling and Garnishing

Release the cheesecake: Carefully remove the sides of the springform pan.
Pour the ganache: Pour the cooled chocolate ganache over the top of the cheesecake, spreading it evenly. You can use an offset spatula to create a smooth, even layer.
Garnish (Optional): Sprinkle the top of the cheesecake with chopped hazelnuts and chocolate shavings, if desired. This adds a nice textural element and visual appeal.
Chill: Refrigerate the cheesecake for at least 30 minutes to allow the ganache to set.
Serve: Slice and serve the chocolate hazelnut cheesecake. Enjoy! I like to serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Conclusion:

And there you have it! This chocolate hazelnut cheesecake is more than just a dessert; it's an experience. From the rich, buttery crust to the decadent, creamy filling infused with the irresistible combination of chocolate and hazelnut, every bite is a symphony of flavors and textures. It’s a showstopper that’s surprisingly simple to make, and trust me, the rave reviews will be worth every minute spent in the kitchen. Why is this a must-try? Because it elevates the classic cheesecake to a whole new level of indulgence. The hazelnut adds a nutty warmth that perfectly complements the deep, dark chocolate, creating a flavor profile that's both sophisticated and comforting. It's the perfect dessert for special occasions, holiday gatherings, or even just a well-deserved treat on a cozy night in. Forget store-bought cheesecakes; once you've tasted this homemade masterpiece, you'll never go back! But the fun doesn't stop there! Feel free to get creative with your serving suggestions and variations. For an extra touch of elegance, drizzle the finished cheesecake with melted dark chocolate and sprinkle with chopped hazelnuts. A dollop of whipped cream or a scoop of vanilla ice cream also makes a delightful accompaniment. Want to take it to the next level? Consider these variations: * Hazelnut Liqueur Infusion: Add a tablespoon or two of hazelnut liqueur (like Frangelico) to the cheesecake batter for an even more intense hazelnut flavor. * Chocolate Ganache Topping: Instead of a simple drizzle, top the cheesecake with a smooth and glossy chocolate ganache. * Espresso Swirl: Swirl a tablespoon of strong espresso into the batter for a mocha-inspired twist. * Nutella Swirl: Gently swirl a few tablespoons of Nutella into the batter before baking for an extra dose of hazelnut chocolate goodness. * Cookie Crumb Crust: Replace the graham cracker crust with a chocolate cookie crumb crust for a richer, more decadent base. Don't be afraid to experiment and make this recipe your own! The possibilities are endless, and I'm confident that you'll create a chocolate hazelnut cheesecake that's perfectly tailored to your taste. I truly believe that baking is an act of love, and this cheesecake is a delicious way to show your loved ones how much you care. It's a dessert that's guaranteed to impress, and it's a recipe that you'll be proud to share with friends and family. So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I can't wait to hear about your experience making this incredible chocolate hazelnut cheesecake. Please, share your photos, tips, and variations in the comments below. Let's create a community of cheesecake lovers and inspire each other with our baking creations! Happy baking! I am sure you will love this recipe as much as I do. Let me know what you think!