There are times when only an indulgent dessert will do! Even better if its a chocolate one like this decadent silky rich Chocolate Hazelnut Cheesecake! And what a showstopper this is!
150 gms Marie biscuits, crushed
60 gms Butter, melted
1 Tbsp Cocoa powder
400 gms Cream chese
1/3 cup Cream
1/3 cup Greek yogurt
3/4 + 1 tbsp cup Sugar
50 gms Hazelnuts, crushed
1/4 cup All purpose flour
2 tsp Vanilla extract
1/2 cup Dark chocolate, melted and cooled I used 70% dark chocolate
RED WINE CHERRY SAUCE
250 gms Cherries, pitted
2 Tbsp Water
2 Tbsp Sugar
3 Tbsp Red wine Yo can use any red wine. If you don\’t want to use wine, substitute with balsamic vinegar or a couple tbsp of lemon juice
1/2 tsp Cornstarch mixed with 2 tsp water Optional
Preheat your oven to 180C. Cover the bottom and sides of your 8\” springform pan with aluminium foil.
Mix cocoa powder, crushed Marie biscuits and melted butter in a small bowl. Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160C while you\’re preparing for the filling.
Beat the cream cheese, cream, Greek yogurt, flour and sugar in a large bowl with an electric mixer. When this mixture is smooth, add one egg at a time, mixing well until incorporated. Stir in the vanilla extract, melted chocolate and crushed hazelnuts, until well incorporated. Don\’t overbeat.
Pour into the prepared crust. Carefully place in the oven and bake for about 45-55 minutes. The top of the cake should look cooked and the center should be a bit wobbly.
Turn of the heat and slightly crack the door open and allow to cool for 30 minutes.
Let the cake cool on countertop for another hour and then refrigerate for at least 8 hours for it to set completely. Remove carefully from the pan, place on your serving plate and serve with the cherry sauce on top.
RED WINE CHERRY SAUCE
Combine cherries, sugar, water and red wine in a small saucepan. Cook on medium heat for 15-20 minutes until the cherries are soft and bubbling. Add some more water or wine if the sauce looks too thick. If the sauce looks too watery, stir in the cornstarch mixture. Let the mixture come to a boil and turn off the heat. Taste and adjust for sweetness. Let the sauce cool completely. It will thicken as it cools. Serve atop the cheesecake. ENJOY!!!
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